The Shelf Life Study on African Pear (DacryodesEdulis)

Abstract

The shelf life of an African pear is the length of time during which it will be stable and retain its desired quality. The analyses carried out showed that the native pear dried using electric oven has a shelf life of three months (90 days) while the one dried by frying was rancid after two months (60 days) of storage. The experiment shows low percentage by moisture content of 29.30%. Tm he low moisture content of the African pear pulp indicates a high dry matter content and hence a high nutrient dense pulp. Since a small percentage of moisture is contained in the pulp, it will take less time and energy to dry. Drying is essential since it remove the water in which bacteria and yeast need to grow. Thus, drying method by electric oven is preferred for making the pear shelf life stable.