Influence of drying technology on the quality of dried candied Chaenomeles japonica during storage | Kaltēšanas tehnoloģiju ietekme uz Chaenomeles japonica sukāžu kvalitāti uzglabāšanas laikā
2009
Seglina, D., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Krasnova, I., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Heidemane, G., Latvia State Inst. of Fruit-Growing, Dobele (Latvia) | Ruisa, S., Latvia State Inst. of Fruit-Growing, Dobele (Latvia)
In the Baltic region, the development of Japanese quince as a fruit crop started in Latvia in 1951. The fruits of Chaenomeles japonica are very firm, acidic, with too low sugar content to be consumed fresh, but they are useful for processing and valuable because of the high content of organic acids, vitamin C, phenolic compounds and fresh aroma. The interest for growing Japanese quince in Latvia reached a peak in 1993, but the processing was not solved. Only juice and puree were produced. Therefore a new Japanese quince processing technology was worked out and patented (RL patent Nr. LV 12779 B) at Dobele Horticultural Plant Breeding Experimental Station (presently Latvia State Institute of Fruit-Growing) and Latvia University of Agriculture in 2002. In order to enlarge the product spectrum made from Japanese quince, investigations were conducted at the Latvia State Institute of Fruit-Growing during the 2007. The aim of the present work was to characterize the influence of the drying technology on the quality of dried candied Japanese quince during storage for six months. Two different drying technologies were used: with forced air circulation and vacuum-microwave. The sweet dried Japanese quince products were tested for content of vitamin C, phenolic compounds and changes of colour by using the CIE L*a*b* colour system. The obtained data showed that the content of vitamin C decreased on average by 40 %, but the content of phenolic compounds by 17 % in the product. The over colour of the product changed after two months of storage.
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