DEHYDRATION AND STORAGE STABILITY OF PAPAYA LEATHER

Abstract

ABSTRACT The effects of drying temperature (74°, 84° and 94°C), storage time (1, 2 and 3 months), storage temperature (18°, 24° and 38°C), and sulfur dioxide on the quality of papaya leather were investigated. Drying rate was decreased when high SO 2 , levels were used. The color of the leather depended on drying and storage temperature and the presence of SO 2 , which protected against darkening at high drying and high storage temperatures. However, residual SO 2 , levels declined at high storage temperature, thus decreasing protection. Sensory data for color, flavor and off‐flavor correlated significantly with the alcohol‐soluble color index.