The Influence of Post-Ripening Process on the Physicochemical Characteristics,Aroma Composition and Sensory Characteristics of Infrared Dried Kiwifruit
In order to enhance the quality of dried kiwifruit products,this study utilized infrared drying to dry kiwifruit during the post-ripening process and examined kiwifruit's physicochemical properties and levels of active functional components across different ripening stages(M1-M4).Additionally,aroma content and sensory attributes of the dried fruits were assessed.Results revealed a progressive increase in soluble solids and total acidity with advancing post-ripening,alongside rising brightness and redness values in the flesh.Less ripe kiwifruits exhibited higher hardness,adhesiveness,chewiness,and levels of active components,alongside enhanced antioxidant capacity.Post-drying,M1 fruits displayed elevated total phenols(15.85 mg/g DW)and vitamin C(12.87 mg/g DW)contents,coupled with stronger antioxidant capacity(65.85 μmol Trolox/g DW).35 volatile compounds were detected in dried kiwifruits,including 8 alcohols,5 ketones,12 aldehydes,7 esters and 3 other substances.with esters and total aroma compounds increasing during post-ripening.Sensory evaluations showed M4 dried fruits has superior texture,flavor,and overall acceptability.This study offers theoretical basis for producing premium dried kiwifruits.
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