2026-05-04T09:11:32Z https://meral.edu.mm/oai

oai:meral.edu.mm:recid/383 2021-12-13T01:29:46Z 1582963788001:1582966577571 user-ydbu

Studies on the Preparation of Preserved Melon (Honeydew) Fruit Khin Yadanar Win San San Htwe Yi Yi Myint Myanmar, one of the developing countries, produces a wide range of fruits, vegetables, cereals, etc, which is favorable for the development of food processings. Fruits and vegetables after harvest are highly perishable and there is a loss in storage, transportation and processing. Among the food processings, preservation of melon (honeydew) was conducted in this research to retain the aroma, color, taste as the fresh form and the prolonged shelf-life. The objective of this research was to prepare the value-added preserved food from tropical fruits. Preparation of preserved melon (honeydew) was carried out by osmotic dehydration in lime water, citric acid and sugar syrup mixture solution combined with hot-air drying. The method and parameters of processing such as concentration of each food additive solution, soaking time in osmotic dehydration, drying time and drying temperature were optimized. The physico-chemical characteristics of preserved melon (honeydew) such as pH, acidity, moisture content, organoleptic properties and shelf-life were determined. Their nutritional composition such as protein, carbohydrate, fat, calcium, magnesium, sodium, potassium, phosphorous, vitamin A, vitamin C and ash were investigated to compare with that of fresh honeydew melon fruit. The outcome of this research would be implemented someway for the development of rural communities and for producing value-added products. 2018 http://hdl.handle.net/20.500.12678/0000000383 https://meral.edu.mm/records/383