Studies on dehydration of figs using different sugar syrup treatments

The ripe fig (Ficus carica L) fruits of cultivar cv., 'Deanna' were steam treated at 90A degrees C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50A degrees Brix for 24 h for getting desired total soluble solids content. The treated fruits were further dried to 20% moisture in a cabinet dryer at 50-55A degrees C. Good quality and acceptable dried figs could be prepared by using invert sugar syrup treatment. Dried figs prepared using invert sugar and packed in aluminum foil pouch and stored at ambient (27 +/- 2A degrees C) as well as refrigerated (10 +/- 2A degrees C) temperature remained in excellent condition up to 6 months.