Journal of Food Science and Technology-mysore · 1990 · 11 citations · 0 references
AgricultureFood ScienceHorticultural SciencesFruit ProcessingFruit ScienceLyophilizationFruit DehydrationFruit DryingFruit PreservationFruit QualityFruit Quality EvaluationFruit TextureAcidity CharacterizationColor Retention During DryingDry FruitsFruit Moisture PreservationFruit Quality AttributesMoisture ContentTitrable AcidityTotal Sugar Quantification
Three pollinizing varieties of apple viz. «Red Gold», «Golden Delicious» and «Granny Smith» were pretreated with SO 2 as anti-browning agent before sun-drying and dehydration as apple rings. Sun-drying retained moisture content between 14.5-16.1%, titrable acidity between 1.17-2.70%, reducing sugars between 48.2-53.9%, total sugar between 65.5-69.9% and ascorbic between 2.5-7.5 mg/100 g. On the basis of yield, appearance and taste, dehydrated product and «Golden Delicious» among cultivars have given better dried products