Abstract
Peach is an important fruit; however, its perishability limits its availability to the consumers. The present study fosters a low-cost preservation method of peach involving osmotic dehydration at 35–45◦C using a sugar solution (50–70◦Brix) for 60–180 minutes. The conditions for osmotic dehydration (OD) of peach slices in terms of maximum water loss (WL), rehydration ratio (RR), minimum solute gain (SG) with optimum hardness, and maximum overall acceptability (OA) were optimized using Box-Behnken Design (BBD) of response surface methodology (RSM). The regression coefficient of the models indicated that the time of immersion was the most significant (p < .001) factor for WL and SG, followed by the temperature. Furthermore, immersion time had a positive effect on hardness, whereas it had a negative effect on the organoleptic properties of osmo-dried peach slices. Sucrose concentration of 63.20◦Brix for 133 minutes at 41◦C was most suitable for osmotic dehydration of peach slices to obtain maximum possible WL, minimum SG, maximum RR, optimum hardness, and maximum overall acceptability. Combined drying (OD+CAD) significantly reduced the drying time and had better retention of sensory attributes. The peach slices subjected to a combination of OD+CAD had good retention (45–50%) of bioactive components even at ambient temperature and had an overall acceptability score of above 6.0 with a 6-months shelf life of the product. The technology was demonstrated among the small-scale processors and entrepreneurs and based on the response received, more than 90% highly rated this technique as efficient, energy-conserving, and easy to adopt.
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Claims 9
Claim · model-written summary
Immersion time had a positive effect on hardness of osmo-dried peach slices.
Not reportedComparator
Verbatim
e1“Furthermore, immersion time had a positive effect on hardness, whereas it had a negative effect on the organoleptic properties of osmo-dried peach slices”
Claim · model-written summary
Immersion time had a negative effect on the organoleptic properties of osmo-dried peach slices.
- Taxon
- peach slicese1
- Treatment
- immersion timee1
- Outcome
- organoleptic propertiese1
- Direction
- decreaseinferrede1
Not reportedComparator
Verbatim
e1“Furthermore, immersion time had a positive effect on hardness, whereas it had a negative effect on the organoleptic properties of osmo-dried peach slices”
Claim · model-written summary
Time of immersion was the most significant factor for water loss and solute gain of peach slices.
- Taxon
- Peach
Prunus persicae0 - Treatment
- time of immersione2
- Outcome
- WL and SGe2
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The regression coefficient of the models indicated that the time of immersion was the most significant (p < .001) factor for WL and SG”
e0“Peach is an important fruit”
Claim · model-written summary
Sucrose concentration of 63.20◦Brix for 133 minutes at 41◦C was most suitable for osmotic dehydration of peach slices.
Verbatim
e3“Sucrose concentration of 63.20◦Brix for 133 minutes at 41◦C was most suitable for osmotic dehydration of peach slices”
Claim · model-written summary
Combined drying (OD+CAD) significantly reduced the drying time of peach slices.
- Taxon
- PeachPrunus persicae0
- Treatment
- Combined drying (OD+CAD)e4
- Outcome
- drying timee4
- Direction
- reducede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Combined drying (OD+CAD) significantly reduced the drying time and had better retention of sensory attributes”
e0“Peach is an important fruit”
Claim · model-written summary
Combined drying (OD+CAD) had better retention of sensory attributes of peach slices.
- Taxon
- PeachPrunus persicae0
- Treatment
- Combined drying (OD+CAD)e4
- Outcome
- retention of sensory attributese4
- Direction
- bettere4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Combined drying (OD+CAD) significantly reduced the drying time and had better retention of sensory attributes”
e0“Peach is an important fruit”
Claim · model-written summary
Peach slices treated with OD+CAD retained 45–50% of bioactive components even at ambient temperature.
Verbatim
e5“The peach slices subjected to a combination of OD+CAD had good retention (45–50%) of bioactive components even at ambient temperature and had an overall acceptability score of above 6.0 with a 6-months shelf life of the product”
Claim · model-written summary
Peach slices treated with OD+CAD had an overall acceptability score above 6.0 with a 6-month shelf life.
Verbatim
e5“The peach slices subjected to a combination of OD+CAD had good retention (45–50%) of bioactive components even at ambient temperature and had an overall acceptability score of above 6.0 with a 6-months shelf life of the product”
Claim · model-written summary
More than 90% of small-scale processors rated the technique as efficient.
Verbatim
e7“more than 90% highly rated this technique as efficient, energy-conserving, and easy to adopt”
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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.