Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder

Effects of three drying methods on lactic acid‐fermented Pyracantha fortuneana fruit were investigated through the analysis of yield, fluidity, dispersion, microstructure, hygroscopicity, rehydration, color change, sourness, energy cost and taste quality of the powder product. Summary In this study, hot air drying (HAD), hot air‐/microwave‐assisted vacuum drying (HAMAVD) and hot air‐assisted microwave drying (HAAMD) were applied to lactic acid‐fermented Pyracantha fortuneana fruit (PFF). Influences of different drying methods on fluidity and dispersion, microstructure, hygroscopicity, rehydration, colour change, sourness and energy consumption were investigated. Results showed that HAAMD had the best overall performance on the quality of the PFF powder. HAAMD PFF powder had higher expansion force (1.65 mL g−1) and water‐holding capacity (2.68 g g−1), lower degree of compression (9.09%) and energy consumption, smaller colour change and better taste. Organic acids (mainly malic acids) of all drying powders decreased, but HAAMD and HAMAVD could better improve the acidity characteristics of PFF powders, which may be related to the drying time and the temperature change processes. Consequently, this study can provide references for the utilisation of fresh PFF, the design and commercialisation of PFF‐related products.