Abstract
Abstract The aim of this research was to increase the application of different osmotic dehydration solutions to decrease the drying time, and decrease the loss of quality after drying and during storage of apples. Sucrose and trehalose solutions with 20 and 50 Brix concentrations were applied. Drying experiments were performed at 50, 60 and 70C using a hot air dryer. Changes in color, water activity, vitamin C , dry matter, total phenol content and mechanical properties were determined with 3‐month intervals. Trehalose pretreatments, especially with 50 Brix concentration, generally decreased the drying time. Trehalose pretreatment with 20 Brix had better effects on quality characteristics. Texture of the samples pretreated using 50 Brix sucrose and trehalose stayed more stable just after drying. Lowest change in puncture force was found in 50 Brix trehalose‐treated samples even after 12 months. Samples pretreated using 20 Brix trehalose had the higher preference by the panelists. Practical Applications Apple drying is rather important because of large production capacity in the world. For reducing quality losses and the cost, osmotic pretreatments and then using cabin or tunnel dryers, which are based on hot air circulating, have been widely used. Usually sucrose, dextrin, glucose have been used for osmotic dehydration implementations to fruits like apple, kiwi and mango, until now. Sucrose implementation is the most successful for fruits and therefore it has widest usage in fruit processing. But there are many disadvantages of using sucrose like caramelization and changes in flavor and viscosity. Our previous research showed that trehalose has rather good effects to improve the quality of dried vegetables such as carrot and potato. The results of this research can also serve as a valuable resource to further researches for utilization of alternative osmotic materials such as trehalose similar to our research to decrease negative effects of drying process.
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Claims 6
Claim · model-written summary
Trehalose pretreatment, especially 50 Brix, decreased drying time.
- Taxon
- Apple
Malus domesticat0 - Treatment
- Trehalose pretreatments, especially with 50 Brix concentratione0
- Outcome
- drying timee0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Trehalose pretreatments, especially with 50 Brix concentration, generally decreased the drying time.”
t0“Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation”
Claim · model-written summary
20 Brix trehalose improved quality characteristics.
- Taxon
- AppleMalus domesticat0
- Treatment
- Trehalose pretreatment with 20 Brixe0
- Outcome
- quality characteristicse0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Trehalose pretreatment with 20 Brix had better effects on quality characteristics.”
t0“Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation”
Claim · model-written summary
50 Brix sucrose pretreatment yielded more stable texture after drying.
- Taxon
- AppleMalus domesticat0
- Treatment
- 50 Brix sucrosee0
- Outcome
- Texturee0
- Direction
- more stablee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Texture of the samples pretreated using 50 Brix sucrose and trehalose stayed more stable just after drying.”
t0“Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation”
Claim · model-written summary
50 Brix trehalose pretreatment yielded more stable texture after drying.
- Taxon
- AppleMalus domesticat0
- Treatment
- trehalosee0
- Outcome
- Texturee0
- Direction
- more stablee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Texture of the samples pretreated using 50 Brix sucrose and trehalose stayed more stable just after drying.”
t0“Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation”
Claim · model-written summary
50 Brix trehalose produced the least puncture-force change after 12 months.
- Taxon
- AppleMalus domesticat0
- Treatment
- 50 Brix trehalose‐treated samplese0
- Outcome
- change in puncture forcee0
- Direction
- Loweste0
- Qualifier
- after 12 monthse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lowest change in puncture force was found in 50 Brix trehalose‐treated samples even after 12 months.”
t0“Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation”
Claim · model-written summary
Panelists most preferred samples pretreated with 20 Brix trehalose.
- Taxon
- AppleMalus domesticat0
- Treatment
- 20 Brix trehalosee0
- Outcome
- preference by the panelistse0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples pretreated using 20 Brix trehalose had the higher preference by the panelists.”
t0“Changes of Nutritional and Physical Quality Characteristics during Storage of Osmotic Pretreated Apple before Hot Air Drying and Sensory Evaluation”
The same questions in other papers
sucrose · quality: postharvest · Malus domestica (apple)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.