Fruit Quality Characteristics of Ziziphus jujuba under Different Drying Temperature and Time Combinations
In order to investigate the quality difference of Hui jujube under different drying conditions,screen suitable drying temperature and time,and provide basic theoretical data and technical reference for hot air drying of Hui jujube,we used post harvest Hui jujube as test material in this study.The appear-ance quality and internal quality of jujube were measured under different drying temperature(45 ℃,55 ℃,65 ℃,75 ℃)and different drying time(4 h,6 h,8 h),and the quality of dried fruit was evaluated comprehensively.The results showed that,(1)under treatment at 45 ℃,55 ℃ and 65 ℃ for 4-6 h,the skin color was brighter,the internal browning was not obvious,the sensory evaluation score was higher,and the vertical and horizontal diameter of the fruit was little affected.However,with the increase of dr-ying temperature and the extension of drying time,the skin color of the fruit gradually changed from bright to dark,and the red color faded.The yellow color became darker and creased obviously,the inter-nal browning was more serious,and the taste and flavor became worse.(2)The contents of dried fla-vonoids,total phenols,soluble sugars and titratable acids were higher under the conditions of continuous treatment at 65℃ and 75 C for 6-8 h,but the lower epidermal color,internal non-browning,sensory evaluation and fruit shape index were poor under the conditions of 65 ℃/8 h,75 ℃/6 h and 75 ℃/8 h.(3)The best drying temperature and time of postharvest Hui jujube was 45 ℃/4 h through principal compo-nent analysis.
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