Uticaj sušenja na promenu sadržaja ukupnih šećera i ukupnih kiselina u plodu šljive / Total sugars and total acids content in plum fruit as affected by drying
2016
Mitrović, Olga | Zlatković, Branislav | Popović, Branko | Kandić, Miodrag | Miletić, Nemanja
The study, conducted in three replications, involved plum fruits in optimal stage of ripeness used for preservation by drying. The cultivars used were ‘Mildora’, ‘Čačanska Lepotica’, ‘Čačanska Rodna’ and ‘Stanley’. Fruits were dried in an experimental drier for testing the process of convective drying. The parallel current drying at two constant air temperatures (90 °C and 70 °C) were applied. In addition to the control, a pre-treatment ‡ dipping in boiling water ‡ was applied. This study was to evaluate the content of total sugars and total acids in fresh and dried plum fruits (100 grams of total dry matter), their ratio (sweetness index), and changes in these parameters in prunes as compared to fresh ones (expressed in percentage). The drying temperature and the dipping pretreatment applied do not influence the total sugar and total acid content (expressed as grams per 100 g of dry matter), as well as sugar/acid ratio in prunes compared to the fresh ones. The differences observed originate from the cultivar specialities. The total sugar and the total acid content of plum ‘Mildora’ is not influence by drying (expressed as grams per 100 g of dry matter).
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