Microstructural, biochemical and drying characteristics of dehydrated ‘Sunectwentyone’ nectarines as affected by sodium metabisulphite

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 ad...

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Veröffentlicht in:Food science and biotechnology 2022, 31(3), , pp.311-322
Hauptverfasser: Yanclo, Loriane A., Sigge, Gunnar, Belay, Zinash A., October, Feroza, Caleb, Oluwafemi J.
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Sprache:eng
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Zusammenfassung: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 ( R 2  = 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. Graphical abstract
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-022-01039-6