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The present study was conducted to evaluate the physico-chemical, nutritional and functional properties of pathernakh pear grown in Himachal Pradesh. The physical properties (weight, length, width and colour), chemical and nutritional properties of the pathernakh pear including moisture, ash, total sugar, reducing sugar and minerals of pathernakh pear were studied. Moreover, the pear variety was characterized for functional components with respect to total phenols, ascorbic acid and fiber analysis. The results indicated that the fruit is a good supplier of sugars, minerals, ascorbic acid and polyphenols. The edible portion of the fruit possess a high level of fiber content. Additionally, textural properties in terms of firmness of the fruit were also studied. The overall results concluded that pathernakh pear could be best for consumption owing to superior nutritional and functional properties that has many health benefits.

The processing parameters viz. thickness of fruit slices, osmotic solution concentration and temperature during dehydration are considered most important for determining the drying kinetics and quality of final product. Hence, the present study was designed with the objective to optimize the processing conditions of hybrid drying involved ultrasound, osmotic followed by convective dehydration of apple. Data for the optimization were analyzed by using Response Surface Methodology. The experimental design involved sucrose concentration (30-70°B), thickness of apple rings (3.00-5.00 mm) and ultrasonicated time (0-60 min) and the response variables were solids gain and water loss. Results showed that maximum water loss and solid gain obtained at optimal conditions of 30 min ultrasonicated osmotic treatment at 50°B and thickness of 4.5 mm apple rings. The study concluded that application of ultrasound improved the product quality through 30-40 per cent reduction in dehydration time.

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