Effect of type of syrup and concentration on blackberry osmotic dehydration (Rubus glaucus benth)

Abstract

The high post-harvest losses in Blackberry fruits can be diminished through the application of conservation techniques that reduce the water content of the product. In the present research the osmotic dehydration technique was used to reduce the moisture content of blackberry fruits (Rubus glaucus benth). Two types of syrup (sucrose and honey bees ) were used at three concentrations (60 , 65 and 70 °Brix) for a total of 6 treatments. Gain soluble solids was determined, percent weight Loss and humidity during osmotic dehydration for a time of 12 hours. The measurements were performed at intervals of 2 hours. For each of the parameters studied regression equations give with and the coefficient of determination top of 90 % were obtained. The results of the physical variables and sensory analysis after the process allowed to select the best treatment, which was the immersion of honey syrup 65 °Brix.