Effects of drying methods on the quality of preserved yellow peach

Authors

LIU Gui-ge, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai OceanUniversity, Shanghai 201306 , China ；Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture, Shanghai 201400 , China
ZHONG Yao-guang, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai OceanUniversity, Shanghai 201306 , China
QIAO Yong-jin, Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture, Shanghai 201400 , China
CHEN Bing-jie, Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture, Shanghai 201400 , China
WANG Xiao, Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture, Shanghai 201400 , China
ZHANG Yi, Agri-Food Storage and Processing Research Center,Shanghai Academy of Agriculture, Shanghai 201400 , China

Abstract

Objective: This study aimed to select a suitable drying method for preserved yellow peach. Methods: Preserved yellow peach was prepared by hot air drying (HAD), microwave-hot air drying (MHD) and vacuum freeze drying (VFD). Its physical properties, nutritional components, sensory and aroma indexes were studied. Results: Compared with traditional HAD, the efficiency of MHD was increased by 56.1%, and the preserved fruit was significantly better than HAD in color, nutritional composition, sensory evaluation, aroma components and content; The preserved yellow peach fruit by VFD has the best color, the strongest rehydration, the best tissue structure integrity of the product, the highest contents of nutrients vitamin C, and total phenol and titratable acid, and the highest sensory score is 91.58. It has the most aroma components and contents, and uniquely has two aroma components: 2-hexenol and trans-2-hexenal. Conclusion: Compared with HAD, the preserved yellow peach fruit prepared by MHD is better in all aspects, and MHD is more suitable for the production of common preserved yellow peach fruit. The quality of preserved yellow peach fruit prepared by VFD is the best. However, due to the high-energy and -cost consumption, it is recommended to produce high-quality preserved fruit.

Publication Date

10-16-2022

First Page

165

Last Page

170

DOI

10.13652/j.spjx.1003.5788.2022.80031

Recommended Citation

Gui-ge, LIU; Yao-guang, ZHONG; Yong-jin, QIAO; Bing-jie, CHEN; Xiao, WANG; and Yi, ZHANG (2022) "Effects of drying methods on the quality of preserved yellow peach," Food and Machinery: Vol. 38: Iss. 9, Article 30.
DOI: 10.13652/j.spjx.1003.5788.2022.80031
Available at: https://www.ifoodmm.cn/journal/vol38/iss9/30

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