Effects of potassium metabisulfite pre-treatment and different drying temperatures on some chemical properties and color retention of Russian olive (Elaeagnus Angustifolia) fruit

Khayyat, Mehdi; Amini, Hashem; Moodi, Saeed; Moradinezhad, Farid; Mahmoodi, Sohrab

doi:10.22077/jhpr.2018.1177.1004

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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، شماره 1، بهار و تابستان 2018، صفحه 49-62 اصل مقاله (1.11 MB)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.22077/jhpr.2018.1177.1004
نویسندگان
Mehdi Khayyat ¹؛ Hashem Amini¹؛ Saeed Moodi²؛ Farid Moradinezhad ¹؛ 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
Higher KMS concentrations as pre-treatment improved weight loss, however, significant color change observed. Drying temperature higher than 60 °C also increased browning index.
کلیدواژه‌ها
air-drying temperature؛ browning index؛ potassium metabisulfite؛ weight loss


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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