Abstract
SummaryProsopis cineraria fruits were harvested at three stages (immature, semi-mature and mature) and subjected to different processing treatments viz. blanching and potassium metabisulphite (KMS). Then the fruits were dried and their quality assessed. The minimum drying ratio (i.e. higher recovery percentage) was obtained with mature fruit while the maximum reconstitution ratio occurred with immature fruit. Fruit blanched for 3 min had a higher reconstitution ratio than those blanched for 5 min. Fruit harvested at an immature stage and blanched for 3 min in combination with 0.5% KMS proved to have the best organoleptic quality.
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