The production of high moisture dried sour cherry.
2009
E`yn Afshar, Sudabeh | Bideli, Nepton | Gangi, Ebrahim | Rostami, Mohammad
Sour cherry is one of the specific horticultural products of Iran and especially Khorasan province. Export of high quality fresh fruits are difficult and limited because the fruit is sensitive to shipping injury and weight loss. So producing of dried fruits can facilitate and extend its market. 4 cultivars of sour cherry including (early jibilium¡ butermo¡ sigany and local) were collected from an orchard near Mashhad. The samples transferred to food technology lab and preserved in refrigerator (temperature: 5 degrees centigrade) .Saturated cacl2 solution (5:1¡ solution to fruit) was used for osmosis pretreatment for 8 hours. Then the samples were dried in cabinet dryer (64 degrees centigrade temperature¡ 10 hours) .Dried fruits packed in polyamide cases and preserved in lab temperature for one year. The qualitative tests including (pH¡ Bx¡ titrable acidity¡ moisture content¡ color) and microbial tests were carried out after 6 and 12 months. The results showed that sour cherry cv. Butermo was the most suitable cultivar for producing high quality dried fruit with good texture. Sigany cultivar had the second rank. Osmosis method and polyamide packages are important factors for producing a dried sour cherry product with high quality and suitable storage capacity.
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