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

Document Type : Original Article

Authors

¹ Department of Horticultural Science, College of Agriculture, University of Birjand, Birjand, Iran

² Department of Plant Pathology, College of Agriculture, University of Birjand, Birjand, Iran

³ Department of Agronomy and Plant Breeding, College of Agriculture, University of Birjand, Birjand, Iran

https://doi.org/10.22077/jhpr.2018.1177.1004

Abstract

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.

Highlights

Higher KMS concentrations as pre-treatment improved weight loss, however, significant color change observed.
Drying temperature higher than 60 °C also increased browning index.

Keywords

Main Subjects

Food Science and Technology

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Journal of Horticulture and Postharvest Research

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

References

References

Volume 1, Issue 1 - Serial Number 1
March 2018
March 2018
Pages 49-62

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

References

References

Volume 1, Issue 1 - Serial Number 1March 2018March 2018Pages 49-62

Volume 1, Issue 1 - Serial Number 1
March 2018
March 2018
Pages 49-62