Standardization of different drying methods of bitter gourd

Abstract

The present study entitled Standardization of different drying methods of bitter gourd was conducted in the laboratory of Vegetable Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur, (C.G.) during 2023-24. In this experiment the effect of different drying methods for different parameters of bitter gourd were analysed periodically at every 15 days interval up to 60 days of storage period under ambient condition. The physico-chemical analysis of dehydrated bitter gourd revealed an increasing trend in titratable acidity (0.51-0.64%) and decreasing trend in rehydration ratio (5.62 to 5.32), TSS (6.43-6.13%), total chlorophyll (12.93-12.69 mg 100g-1) and beta carotene content ((0.92-0.76 mg 100g-1). At the end of the experiment, it is revealed that treatment T7 having tray drying of bitter gourd rings at 50°C is most effective for retaining the quality parameters up to 60 days of storage.