Quality changes in processed sand pear slices during storage

The properly cured fresh sand pear (Pyrus pyrifiblia) fruit was sliced (quarters and halves) and blanched (10 and 12 min) in boiling water and dried osmotically by mixing with dry sugar (fruit:sugar ratio 2:1) followed by mechanical drying at 60 degrees C. The slices were dried to 10, 25 and 40% moisture and packaged in locally available flexible pouches made up of high density polyethylene, polypropylene and aluminium laminated materials, respectively. These pouches were stored at ambient conditions. The sensory evaluation of these slices carried out by a group of semi trained panelists after 6 months storage revealed acceptability of slices with 25% moisture. The average hardness and chewiness corresponding to this was 7967 g(f) and 1080.0 g(f*)s in comparison to 6589.2 g(f) and 1449.5 g(f*)s for fresh fruit.