Effect of peeling and drying method on the biochemical properties of dried plums

Document Type : Full Paper

Authors

1 Former M.Sc. Student, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, ‎Iran

2 Assistant Professor, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

3 Professor, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

Abstract

Given the increasing consumption of nuts as a healthy snack, it is very important to find a way to maintain the qualitative properties of the products during the nourishing process. Plum is one of the most important dry matter in the world, which is traditionally peeled and dried in Iran. The experiment was done as a factorial based on completely randomized design with four replications. The first factor was the method of peeling in nine levels (immersion in brine (15, 11, 8 hours), boiling water (45, 30, 10 seconds) and steam (90, 70, 60 seconds)), and the second factor was the type of drying in three levels (traditional, industrial cabinets and solar inactive cabinets). The results showed that the maximum amount of pH (3.36) was obtained from 30 seconds boiling treatment and solar inactivated cabin dryer. The lowest browning rate (36.07%) belonged to peeling with brine for 15 hours and traditional drying. The highest antioxidant capacity (63.93%) was obtained from peeling with brine for 15 hours and industrial cabinets. The highest content of phenolic compounds (0.12 mg/g dry weight) was ontained in the treatment of peeling with brine for 15 hours and industrial cabinets. The highest total anthocyanin (0.46 mg/100 ml extraction) was ontained in boiling water for 45 seconds.Peeling with brine for 15 hours and industrial cabinets recommended to improve the biochemical properties of dried plums.

Keywords

References

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Iranian Journal of Horticultural Science
Volume 51, Issue 3
December 2020
Pages 569-578

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History

  • Receive Date: 08 December 2018
  • Revise Date: 12 July 2019
  • Accept Date: 25 July 2019

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