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Current Category » Post Harvest Management of Fruits and Vegetables

Drying of Vegetables

The steps in the dehydration of vegetables are preparation (washing, peeling and slicing), balancing, sulphating and drying. Blanching may be carried out either in boiling water or in steam, but in the case of green vegetables like green peas, split field beans, spinach and fenugreek leaves, blanching in boiling water containing 0.1% magnesium oxide, 0.1% sodium carbonate and 0.5% potassium metabisulphite (KMS) is recommended to ensure maximum retention of natural green colour in the dehydrated vegetables. In other case, sulphating may be carried out immediately after blanching by steeping in half the weight of KMS solution of appropriate (0.1 to 0.25%) concentration, while beet root is not sulphated. Onion and garlic are neither blanched nor sulphated. For drying, generally 5-10 kg material is loaded per sq. m. of the area in trays.

Table: Schedule for Drying of Vegetables:


Sr. No.

Vegetables

Preparation

Pre-treatment

Max. Drying Temp (Degree C) in home drier

1

Potato

Peel and cut in 1 cm thick slices

Blanching in boiling water or steam for 3-4 min and sulphate in 0.125% potassium metabisulphite (KMS) soln for 10 min using 0.5 kgs of soln per kgs of slices

65

2

Cabbage

Remove outer leaves, cores and cut into 4-8 mm thick shreds

Blanching in boiling water or steam for 3-4 min and sulphate in 0.25% potassium metabisulphite (KMS) soln for 10 min

55

3

Onions

Remove top and tails, peel and cut into 4-8 mm thick shreds

Nil

55

4

Okra

Remove both ends with stainless steel khif and cut into 6 mm thick slices

Blanching in boiling water or steam for 3-4 min and sulphaite in 0.25% potassium metabisulphite (KMS) soln for 10 min

60

5

Bitter Gourd

Remove both ends with stainless steel khif and cut into 6 mm thick slices

Blanching in boiling water or steam for 8 min

60

6

Green Pea

Remove pod and prick with small nail or pin

Blanch 3-4 min in boiling water containing 0.5% KMS, 0.1% Magnesium Oxide and 0.1% Sodium Bicarbonate

60

7

Spinach

Sort, wash thoroughly and cut in to 10-12 mm portions using a stainless steel knife

Blanch 2 min in boiling water containing 0.5% KMS, 0.1% Magnesium Oxide and 0.1% Sodium Bicarbonate

60

8

Fenugreek Leaves

Sort, wash thoroughly and remove stalks and stem

Blanch 2 min in boiling water containing 0.5% KMS, 0.1% Magnesium Oxide and 0.1% Sodium Bicarbonate

60

Current Category » Post Harvest Management of Fruits and Vegetables