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Effects of potassium metabisulfite pre-treatment and different drying temperatures on some chemical properties and color retention of Russian olive (Elaeagnus Angustifolia) fruit | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 5، دوره 1، Issue 1، خرداد 2018، صفحه 49-62 اصل مقاله (1.11 M) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2018.1177.1004 | ||
| نویسندگان | ||
| Mehdi Khayyat* 1؛ Hashem Amini1؛ Saeed Moodi2؛ Farid Moradinezhad1؛ Sohrab Mahmoodi3 | ||
| 1Department of Horticultural Science, College of Agriculture, University of Birjand, Birjand, Iran | ||
| 2Department of Plant Pathology, College of Agriculture, University of Birjand, Birjand, Iran | ||
| 3Department of Agronomy and Plant Breeding, College of Agriculture, University of Birjand, Birjand, Iran | ||
| چکیده | ||
| Silverberry fruit is an important medicinal fruit that used for reducing pain. The present work was carried out to study the effect of potassium meta-bisulfite (KMS) and air drying temperature on quality of Russian olive fruit. Different KMS levels (0, 1, 2 and 4%) and drying temperatures (45, 60 and 75°C) were used and some traits such as weight loss (WL), rehydration ratio (RH-R), TSS (total soluble solids), TA (total acidity), TSS/TA ratio, ascorbic acid, color parameters (L*, a*, b*, chroma and Hue, TEPL, TEPa and TEPb, ΔE and BI), total phenol (TP), and potassium were measured. WL, RH-R and total color change (ΔE) increased with increment of pre-treatment concentration. All traits except TSS, were significantly affected by drying temperature. TA, ascorbic acid and TP raised by increasing air temperature from 45°C to 60°C. Temperature higher than 60°C increased ΔE. Increment of temperature from 45°C to 75°C led to an increasing trend of browning index, a*, b* and C* (chroma), however, L* (lightness) and hue angle decreased. In general, using higher KMS concentrations as pre-treatment improved weight loss during drying, however, significant color change observed and color retention significantly reduced. Drying temperature higher than 60°C also increased browning index of Russian olive fruit, however, total phenols increased in parallel. Thus, it is suggested that drying temperatures lower than 60°C may be good treatment for drying silverberry fruits. | ||
تازه های تحقیق | ||
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| کلیدواژهها | ||
| air-drying temperature؛ browning index؛ potassium metabisulfite؛ weight loss | ||
| مراجع | ||
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