Abstract:
Minimally processing is one of (he modem food preservation techniques. Now it is gradually popularized even In Sri Lanka due to busy lifestyles of the consumers,
This study was conducted topreparation of fresh cut (Minimally processed)Immature jack fruits, Banana blossoms and Elabatu. Also select best preservative with Its concentration, select suitable packing material, desirable storage temperature and evaluation of shelf life. Because still not done proper quality In Sri Lanka about fresh cut products.
Prior to preparation raw materials were property washed. Then sorting and grading was done, Just after cutting above three types of vegetables were dipped into different SMS (Sodium metabisulphaite ) solution and kept 5 minutes Allow to few minutes to drain-off excess solution. Then these vegetables were packed and heat sealed, Finally store under refrigerated condtion.
To determine the best preservative, fresh cuts were prepared by using Citric add and SMS, Among them SMS treated samples presented high visual quaffty during the storage period, So SMS selected as a best preservative.Then fresh cuts were prepared by using 0.1% 0.5% SMS solutions, To select the best strength, visual quality were checked every day. Residual SOa amount was measured by using Monier waiium method, Fresh cut were packed by using Polyethelene, Polypropilene, Styroform boxes end Plastic boxes, Visual quality and weight loss were measured every day to select the best packing material Prepared fresh out were stored in three different temperature ( 8c,10c, 12c ) To select the best temperature visual quality were checked daily To evaluate the shelf life overs acceptability of fresh cuts were checked daily and microbiological test was done, Finally sensory evaluation
was done to evaluate the cooking quality of fresh cut vegetables.
After the experiment following contusion were obtained, Best preservative is 0.1%, and 0.4% SMS solutions for Banana blossoms. Immature jack fruit and Etebatu respectvely, best packing maternal is Low - density polypropylene suitable storage lentporoh is for above three types of vegetables Optimum shelde fresh cut Banana blossoms 7 days Immature jack fruits and Elebatu can basy packing matanal 4 and 5 days respective Fresh cur products are microblogically desirable.According to the results of sensory evaluation there is no significant different at 5% level in between cooked fresh cut samples and cooked unprocessed vegetables.
