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KMID : 1007520220310030311
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Food Science and Biotechnology
2022 Volume.31 No. 3 p.311 ~ p.322
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Microstructural, biochemical and drying characteristics of dehydrated ‘Sunectwentyone’ nectarines as affected by sodium metabisulphite
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Yanclo Loriane A.
Sigge Gunnar
Belay Zinash A.
October Feroza
Caleb Oluwafemi J.
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Abstract
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Nectarine fruit is highly perishable due to its high moisture content (89%) and susceptibility to decay. Continuous degradation in quality attributes due to physiological responses and ripening result ultimately in post-harvest losses. Drying of fruit offers the possibility to minimize losses and add value to fresh produce. Thus, this study evaluated the impacts of sodium metabisulphite (SMB; 10 g/kg) and characterized the influence of hot air (50 °C) drying on the kinetics, fruit tissue microstructure, and the physicochemical properties of dried 'Sunectwentyone' nectarines (Super star®). Out of the nine mathematical models, Logarithmic and Henderson, and Pabis models were the most suitable to predict the drying behaviour of sliced nectarines (R2?=?0.94). Based on the microstructural analysis, prolonged drying led to higher tissue displacement/disruption in dehydrated nectarine slices. Results showed that SMB treatment was more effective in maintaining both the freshness and the color of 'Sunectwentyone' nectarine than the untreated.
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KEYWORD
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Fruit tissue deformation, Moisture content, Convective drying, Non-enzymatic browning, Prunus persica L
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