The evaluation of the analysed attributes given by the judges at the beginning and after 25 days of storage at 4 C is shown in Fig6.
Sensory quality: Banana slices prepared after sulphur fumigation (2 g/kg for 2 h) and soaking in 60ºBrix sugar solution for 16 h (T1) resulted into highest score for all the sensory attributes like colour and appearance, flavour, texture, taste and overall acceptability (Table 2). Gurumeen
akshi et al. (2005) also reported gradual decrease in colour
and appearance of osmo-dried papaya slices during storage.
The reduction in flavour score of slices during storage
could be due to hardening of slices because of water loss
as well as oxidation of ascorbic acid. However, the sugar
syrup might have helped in retention of flavour to some extent. The loss of flavour during storage was also reported
in papaya slices (Aruna et al. 2000). Texture was also affected due to storage and it could be due to hardening effect
resulting in loss of moisture during storage. The taste score
also decreased (p