The Process Optimization Of Dried Fruit And Its Storage Quality Of Nanguo Pear

Nanguo Pear is a kind of Qiuzi pear in the genus Pears of the Rosaceae family.The shelf life of Nanguo Pears is less than 15 days during ambient storage.Despite the rapid development of the Nanguo pear industry,deep-processed products are mainly concentrated in fruit wine and fruit juice beverages,and cannot meet the needs of various people for the consumption of Nanguo pear.Deep processing is an important way to solve the storage problem and increase the added value of Nanguo Pear.A new product–dried fruit–is of great significance to promote the development of Nanguo Pear Industry.The aims of this paper are to investigate the drying technology,and determine the storage properties of dried fruits during storage.The main findings are as follows:(1)The single factor test,PB test and response surface methodology were used.The optimum technological parameters for fresh Nanguo Pears were: fruit weight 100 ± 5 g,fruit firmness 7.7–8.3 N,steaming time 31 min,drying temperature 63 ?,and the drying time 34 h.The products produced by this process are the most popular and have the highest sensory score.(2)The contents of moisture,total sugar,titratable acid,sugar-acid ratio were 31.2%,55%,1.54%,and 36.2,respectively.The contents of total phenol and total amino acid were2.65 mg/g,6924 mg/kg.Essential amino acids contents(3965 mg/kg)accounted for 53.37%of the total amino acids.Aroma components of Nanguo pear has one less species than Nanguo pear,in which alcohols disappear,esters lack one kind,and hydrocarbons have one more kind.(3)Vacuum packaging is the most suitable way to prolong the shelf life of dried Nanguo pear.The L* values of dried fruits were above 40,which were slightly lower than that of fresh pears.With prolonged storage time,L* value of dried pears decreased,moisture content and sugar content gradually increased.The firmness of dried fruits decreased and then increased.Therefore,the products had the best taste within two months.(4)The introduction of HACCP system into the process of dried pears could effectively improve the quality,safety and extend the storage life of Nanguo Pears.The selection of raw materials,the control of drying temperature and packaging materials were the key controlpoints in the processing of dried Nanguo Pear.As a new type of nutritious snack food,Nanguo pear can not only increase the added value of Nanguo pear,but also drive the development of many related industries,and provide a good theoretical basis for people engaged in related industries.