Abstract:
Due to the cumbersome nature of the cleaning process and high time consumption for the
preparation, most Sri Lankan housewives are reluctant to prepare Solunum surattense (Sinh.
Elabatu) as a vegetable for their diet. If S. surattense is available in „ready to cook‟ form it
would become a popular vegetable among Sri Lankan housewives. Studies were carried out to
identify the best conditions for minimal processing of S. surattense. As pre-treatments 2% (w/v)
calcium chloride solution, 0.6% (w/v) turmeric solution, 1% (w/v) vinegar solution, 2% (w/v)
calcium chloride + 0.6% (w/v) turmeric solution and 2% (w/v) calcium chloride +1% (w/v)
vinegar solution were used. Low density polyethylene (LDPE) pouches (gauge 150) were used
to pack pre-treated samples and stored them at 8ºC. In all the pre-treated samples stored at
8ºC, Salmonella and E. coli were absent and coliform counts were at acceptable levels. Sensory
evaluation of cooked pre-treated samples showed that the sample pre-treated with 2% (w/v)
calcium chloride was the best. In addition to shelf life, colour, and degree of browning of the
treatments were also acceptable. Treating S. surattense cut fruits with 2% (w/v) calcium chlo
ride solution before packing in LDPE pouches and storing in 8ºC found to be the best method
for extending shelf-life of the fruit. The product could be kept for seven days.
