Tray-drying is a new way to valorise white-fleshed peach fruit
Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop n...
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| Format: | Article |
| Language: | English |
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AIMS Press
2023-10-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2023050?viewType=HTML |
| _version_ | 1797367615087181824 |
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| author | Pasquale Roppolo Ilenia Tinebra Roberta Passafiume Alessio Allegra Giuseppe Sortino Paolo Inglese Vittorio Farina |
| author_facet | Pasquale Roppolo Ilenia Tinebra Roberta Passafiume Alessio Allegra Giuseppe Sortino Paolo Inglese Vittorio Farina |
| author_sort | Pasquale Roppolo |
| collection | DOAJ |
| description | Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop new methods of processing and conservation for this fruit. The aim of this study was to analyse the effects of tray-drying in white peach slices and cubes at 70 ℃ for 12 hours in order to extend their shelf-life and increase its commercial availability over a long period and to obtain a new food product. The physicochemical and sensory properties of dried fruits were assessed during 30 days of storage in polyamide/polyethene (PA/PE) bags containing two gas mixtures (treatments): MAP-N<sub>2</sub> (100% N<sub>2</sub>) and MAP-P (78% N<sub>2</sub>, 21% O<sub>2</sub> and 0.04% CO<sub>2</sub>), at room temperature (20 ± 1 ℃). Both MAP treatments kept the fruit firmness, with MAP-P slightly more effective. Slicing produced fruit with a good appearance and firmness, while cubing produced sweet fruit with a caramel flavour and a chewier firmness. In addition, packing with MAP-N<sub>2</sub> reduced the phenomenon of fruit browning. Overall, this study provides significant information on the drying process (time-temperature treatments) and packaging techniques (MAP) of white-fleshed peach to obtain a novel food product. |
| first_indexed | 2024-03-08T17:20:55Z |
| format | Article |
| id | doaj.art-81598c8dc7124664a95add92dc630179 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-03-08T17:20:55Z |
| publishDate | 2023-10-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-81598c8dc7124664a95add92dc6301792024-01-03T06:10:50ZengAIMS PressAIMS Agriculture and Food2471-20862023-10-018494496110.3934/agrfood.2023050Tray-drying is a new way to valorise white-fleshed peach fruitPasquale Roppolo0Ilenia Tinebra 1Roberta Passafiume2Alessio Allegra 3 Giuseppe Sortino4Paolo Inglese5Vittorio Farina61. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy1. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy1. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy1. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy1. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy1. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy1. Department of Agricultural, Food and Forest Sciences (SAAF), Università Degli Studi di Palermo, Viale Delle Scienze, 90128 Palermo, Italy 2. Centre for Sustainability and Ecological Transition, Università Degli Studi di Palermo, Piazza Marina n. 61-90133 Palermo, ItalyPescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop new methods of processing and conservation for this fruit. The aim of this study was to analyse the effects of tray-drying in white peach slices and cubes at 70 ℃ for 12 hours in order to extend their shelf-life and increase its commercial availability over a long period and to obtain a new food product. The physicochemical and sensory properties of dried fruits were assessed during 30 days of storage in polyamide/polyethene (PA/PE) bags containing two gas mixtures (treatments): MAP-N<sub>2</sub> (100% N<sub>2</sub>) and MAP-P (78% N<sub>2</sub>, 21% O<sub>2</sub> and 0.04% CO<sub>2</sub>), at room temperature (20 ± 1 ℃). Both MAP treatments kept the fruit firmness, with MAP-P slightly more effective. Slicing produced fruit with a good appearance and firmness, while cubing produced sweet fruit with a caramel flavour and a chewier firmness. In addition, packing with MAP-N<sub>2</sub> reduced the phenomenon of fruit browning. Overall, this study provides significant information on the drying process (time-temperature treatments) and packaging techniques (MAP) of white-fleshed peach to obtain a novel food product.https://www.aimspress.com/article/doi/10.3934/agrfood.2023050?viewType=HTMLpescabivonapost-harvestfruit qualitydried fruitmodified atmosphere packagingsensory analysis |
| spellingShingle | Pasquale Roppolo Ilenia Tinebra Roberta Passafiume Alessio Allegra Giuseppe Sortino Paolo Inglese Vittorio Farina Tray-drying is a new way to valorise white-fleshed peach fruit AIMS Agriculture and Food pescabivona post-harvest fruit quality dried fruit modified atmosphere packaging sensory analysis |
| title | Tray-drying is a new way to valorise white-fleshed peach fruit |
| title_full | Tray-drying is a new way to valorise white-fleshed peach fruit |
| title_fullStr | Tray-drying is a new way to valorise white-fleshed peach fruit |
| title_full_unstemmed | Tray-drying is a new way to valorise white-fleshed peach fruit |
| title_short | Tray-drying is a new way to valorise white-fleshed peach fruit |
| title_sort | tray drying is a new way to valorise white fleshed peach fruit |
| topic | pescabivona post-harvest fruit quality dried fruit modified atmosphere packaging sensory analysis |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2023050?viewType=HTML |
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