Wild apricot fruits were osmotically
dehydrated and packed in different packaging materials
viz. polyethylene, aluminium laminated and shrink
packages. The osmotically dehydrated fruits packed in
different packaging materials were than stored under
ambient conditions for six months and analysed for
quality and sensory parameters at two months intervals.
Aluminium laminated packaging material proved to be
best among the all packaging materials in maintaining
superior quality up to six months of storage as indicated
by higher mean titratable acidity (5.78%), reducing
sugars (10.11%), total sugars (37.71%), ascorbic acid
(4.77mg/100g) and lower moisture content (11.14%). All
the sensory parameters including colour, taste, texture,
flavour and overall acceptability declined significantly
during storage period of six months.
Keywords : Wild Apricot, Packaging Material, Osmotically Dehydrated, Sensory Quality.