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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.