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Loriane A. Yanclo,Gunnar Sigge,Zinash A. Belay,Feroza October,Oluwafemi J. Caleb 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.3
Nectarine fruit is highly perishable due to its high moisture content (89%) and susceptibility to decay. Continuous degradation in quality attributes due to physi- ological 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 (R2 = 0.94). Based on the microstructural analysis, prolonged drying led to higher tissue displacement/disruption in dehydrated nectarine sli- ces. Results showed that SMB treatment was more effec- tive in maintaining both the freshness and the color of ’Sunectwentyone’ nectarine than the untreated.
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Yanclo Loriane A.,Sigge Gunnar,Belay Zinash A.,Oyenihi Ayodeji B.,October Feroza,Caleb Oluwafemi James 한국농업기계학회 2024 바이오시스템공학 Vol.49 No.2
Purpose Mango is a well-known and widely consumed fruit for its savoury taste and nutritional benefits. However, a lack of efficient postharvest handling prior to its storage could gradually lead to undesirable changes that cause postharvest losses. Dehydration techniques such as hot air drying have shown to minimize the water activity thereby preserving fruit shelf-life. Pretreatment prior drying has the advantage of shortening the drying times, consuming less energy, substituting chemical use, and maintaining the quality attributes of agricultural products. Therefore, the main purpose of this research is to assess the application of cold plasma (CP) as a pretreatment step before drying ‘Tropica’ and ‘Keitt’ mango slices. Methods The effect of low-pressure cold plasma pretreatment duration (5 and 10 min) and mango cultivar differences was investigated on drying properties, quality attributes, and microbial load. Thin layer mathematical models fitted were fitted to the data collected to describe the drying behaviour. Results Mango cultivars behaved differently during drying as ‘Keitt’ samples had a shorter drying time (10 h) compared to ‘Tropica’ samples (12 h). Logarithmic model best predicted the drying behaviour with a determination coefficient R2 of 0.99 and RMSE of 0.0664. Change in bioactive compounds, antioxidant capacity, and microbial load of ‘Tropica’ and ‘Keitt’ mango slices were significantly affected by CP pretreatment and drying (p < 0.05). Conclusion The findings of this study showed that cold plasma improved the drying rate of dried mango slices. Total phenolic and antioxidant activity were improved with cold plasma treatment of 10 min. In summary, cold plasma improves drying kinetics and the quality attributes of mango fruit.
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