Ripe banana slices could be successfully osmo-dried by using
sulphur fumigation @ 2g/kg for 2 h followed by soaking
in 60°Brix sugar syrup (1:2 w/v) + 0.1% KMS + 0.1%
citrate + 0.2% ascorbic acid with better colour and appearance,
fl avour, texture, taste and overall acceptability and
could be stored for 6 months at ambient condition without
any adverse effect on quality.