Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying

KARINA DI SCALA; ANTONIO VEGA-GÁLVEZ; ELSA URIBE; ROMINA OYANADEL; MARGARITA MIRANDA; JUDITH VERGARA; ISSIS QUISPE; LEMUS MONDACA, ROBERTO

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2011 vol. 46 p. 746 - 753

0950-5423

Quality assessment of pepino fruit preserved through convective dehydration was investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90 C) on physicochemical properties, colour, nonenzymatic browning, vitamin C, total phenolic content, antioxidant activity and firmness of the fruit were considered. When comparing the fresh with the corresponding dehydrated pepino samples, it was shown that the drying conditions resulted in important reductions of proteins and crude fibres. Discoloration of fruit was noticeable for all treatments due to effects of non-enzymatic browning and changes in chromatic coordinates leading to a modification of the original colour. Regarding vitamin C and total phenolic content, an increase of drying temperature resulted in a considerable reduction of both initial compounds contents. Antioxidant activity showed an important decrease especially at low temperatures (e.g. 50 C). Softening of the dried product was observed for all the treatments indicating structural modifications of the fruit due to thermal process.