Comparing the Quality Properties of Fresh and Dried Apple Fruit - Varieties Pinova and Red Delicious

Karakasova, Ljubica; Stefanovska, Elena; Babanovska-Milenkovska, Frosina; Stamatovska, Viktorija; Durmishi, Namik; Čuleva, Biljana

doi:10.55302/jafes19731036k

Cited by 3 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Polyphenol oxidase and nonenzymatic reactions may be to blame for product darkening, according to Marzec et al [65]. During the dehydration process, it is thought that the fruit's water activity drops, affecting the enzymatic activity and potential modification [68]. Apple drying reduces water activity to a level that ensures microbiological safety.…”

Section: Color Parameters Of Applesmentioning

confidence: 99%

“…During freeze drying, the alterations were the most minimal. The preservation of important bioactive compounds, including anthocyanins, polymeric procyanidins, and essential features of color (a* parameter), was improved by hybrid drying, which combined convective drying at 70 • C, followed by vacuum-microwave drying at 120 W. matic activity and potential modification [68]. Apple drying reduces water activity level that ensures microbiological safety.…”

Section: Ascorbic Acid Content Of Applesmentioning

confidence: 99%

See 1 more Smart Citation

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

et al. 2023

View full text Add to dashboard Cite

After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life. This study intends to evaluate the physicochemical parameters during moisture removal and product heating in order to conduct an experimental investigation of the convective drying of apples and apricots in a pilot drying installation. The drying agent’s temperature and/or speed can be adjusted using the pilot installation. About the raw materials: the apricots (Neptun variety) were dried and cut into halves, while the apples (Golden Delicious variety) were dried and cut into 4 mm thick slices. The fruits’ drying properties were observed at 50 °C, 60 °C, 70 °C, and 80 °C, air speeds of 1.0, 1.5, and 2.0 m/s, and relative air humidity levels of 40–45%. Findings of the ascorbic acid content, color, heating, and dimensional fluctuations are provided and examined. Increased air velocity and temperature had the expected effect of increasing water loss, solid gain, and shrinking. Depending on the drying conditions, different color characteristics were applied.

show abstract

Section: Color Parameters Of Applesmentioning

confidence: 99%

Section: Ascorbic Acid Content Of Applesmentioning

confidence: 99%

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Levels can be measured using the differential pH method using a visible spectrophotometer (Pham et al, 2022). Anthocyanin concentration can be determined using the pH differential method, which is a fast and simple spectrophotometric method based on changes in anthocyanin structure due to changes in pH (at pH 1.0 it is colored and at pH 4.5 it is colored) (Karakashova et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Determination of Anthocyanin Content of Purple Sweet Potato (Ipomea batatas L) Extract Using the Differential pH Method

Rahmah Kurnia Ramdan,

Lestari

2023

Jurkes

View full text Add to dashboard Cite

Purple sweet potato (Ipomea batatas L) is a type of tuber that has many benefits in the food and health .he purple color in sweet potatoes is caused by the presence of anthocyanin purple pigments that spread from the skin to the tuber flesh. The content of sweet potato anthocyanins depends on the intensity of the color of the tubers. The purple the color of the tubers, the higher the anthocyanin content. Anthocyanins have various health benefits, namely as antioxidants, anti diabetic and other benefits, namely as natural dyes.This study aims to determine the levels of anthocyanins in purple sweet potato extract by using Differential pH method. From the research results, it can be concluded that the anthocyanin content of purple sweet potato (Ipomea Batatas L) is 4.26 mg/liter.

show abstract

“…The main factors reported to be involved in browning are the oxidative and nonoxidative degradation pathways of ascorbic acid . Sodium metabisulfite solution, often used prior to drying to minimize microbial attacks, also prevents color deterioration during dehydration by retarding both enzymatic and nonenzymatic browning reactions (Hanif et al, 2015;Karakasova et al, 2013).…”

Section: Changes In Firmness and External Colormentioning

confidence: 99%

Reducing Postharvest Losses in Persimmon. Pre and Postharvest Aspects Involved in Fruit Quality and New Strategies for Valorization

Quaresma Vilhena

View full text Add to dashboard Cite

on trees until they overripen and can be consumed accordingly as soft persimmons. I.2. Production and Economic Value I.2.1. Worldwide ProductionPersimmon is cultivated in many regions of the world, with increasing annual production. According to the FAOSTAT (2022) database, the worldwide persimmon production in 2021 was 4,332,166.55 t on 1,032,183 ha of cultivated area.The 2019 country ranking indicates that China is the largest producer, with a production of 3,286,620 t that year (Figure 2). Its production is based on a wide range of varieties (Guan et al., 2020;Perucho, 2019). The second most important producer is Spain, with 482,646 t in 2019, mainly centered on the 'Rojo Brillante' cultivar (PVA) in the Valencian Community (eastern Spain), and a minority of the Triumph cultivar (PVA) in Andalusia (southern Spain) (MAPA, 2023;Perucho, 2019). The third largest producer is South Korea, a country with a very long-standing persimmon growing tradition, with production of 258,874 t in 2019. The primary cultivar in this country is the non-astringent 'Fuyu'. Japan, whose persimmon production has continuously decreased in the last six decades, still is the fourth largest producer, with 208,200 t in the same year. Besides 'Fuyu', PVA cultivars 'Hiratanenashi' and 'Tonewase' are the main varieties cultivated in this country (Giordani, 2022). While China, S. Korea and Japan mainly produce processed persimmons, such as dried fruit, juice, teas and powders, Spanish production is marketed mainly as fresh fruit Suh and Kim, 2013).Azerbaijan, with a growing production, grew 177,129 t in 2019, centered mainly on local astringent varieties. Brazil's production is similar, with 167,721 t on a large production area, mainly used to grow local astringent cultivars, such as 'Rama Forte', 'Giombo' and 'Taubaté ' (Perucho et al., 2015). Most of the production in Brazil is destined to its domestic market. However, by having a harvesting season during a period when no fresh fruit is produced in Europe,

show abstract

Comparing the Quality Properties of Fresh and Dried Apple Fruit - Varieties Pinova and Red Delicious

Cited by 3 publications

References 0 publications

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

Determination of Anthocyanin Content of Purple Sweet Potato (Ipomea batatas L) Extract Using the Differential pH Method

Reducing Postharvest Losses in Persimmon. Pre and Postharvest Aspects Involved in Fruit Quality and New Strategies for Valorization

Contact Info

Product

Resources

About