| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 01003 | |
| Number of page(s) | 8 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202517001003 | |
| Published online | 01 April 2025 | |
Changes in physico-chemical parameters and organoleptic properties of differently dried apricot, plumcot and plum fruits
1 Univeristy of Food Technologies, Department of Biotechnology, 4002 Plovdiv, Bulgaria
2 University of Food Technologies, Department of Biochemistry and Nutrition, 4002 Plovdiv, Bulgaria
* Corresponding author: dashamihaylova@yahoo.com
The preservation of seasonal fruits in the form of drying is an approach that has been applied for centuries. The present study presents the variation of important parameters such as colour, water activity, moisture content, pH and sensory parameters of air-, convectively and freeze-dried fruits of “Modesto” apricot, “Stanley” plum and their hybrid “Stendesto”. The obtained data showed similar results regarding air-drying and using a fruit dryer. Perceptible differences are reported with freeze-drying, not only in terms of colour but also in terms of consistency. Storage within six months showed changes in the sensory parameters (colour, consistency, aroma, appearance) for all three drying options. An advantage of convective drying (in a dryer) compared to air drying is the time-saving. In all three variants, the specific pleasant aroma of dried fruit is preserved for the entire storage period. The present study is a pilot for plum- apricot hybrids and their reference to the parent lines.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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