Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus PersicaL. Batsch) Powders from Different Ripening Time Cultivars

Abstract

The quality evaluation of processed products is complex. To simplify the quality evaluation process and improve the efficiency, fourteen evaluation factors of freeze-dried powders of seventeen cultivars of peach at different ripening times were analyzed. The most important evaluation indicators and criteria were obtained by analysis of variance (ANOVA), correlation analysis (CA), principal component analysis (PCA), system cluster analysis (SCA), and analytic hierarchy process (AHP). Results showed that the peach powders had the significant differences in quality ( < 0.05), and some processing factors were related with some physicochemical and nutritional factors. Five principle components were extracted by PCA and the cumulative contribution achieved was 84.46%. Through the score plot of the first two principal components, a clear differentiation among ripening times was found and three distinct groups were separated according to ripening time. Five characteristic factors were obtained as titratable acid, browning index, hemicellulose, hygroscopicity, and vitamin C by SCA. Their weights of 0.1249, 0.3007, 0.0514, 0.4916, and 0.0315 were obtained by AHP, respectively. The peach cultivars were divided into four evaluation grades by the comprehensive quality score.

Microwave‐convective hot airdried jamun (Syzygium cuminiL.) pulp powder: Optimization of drying aids

“…The HG (shown in Table ) of all the samples varied from 30.84 to 42.34%. Besides the nature of fruit and composition of the additives, the hygroscopic nature of any fruit powder mainly depends upon the porosity of the powder (Liu et al, ) and the amorphous glassy state of the sugars present in it (Roos, ). According to Angel et al (), such values of HG in this study may indicate that the glucose and fructose present in the powder might be in an amorphous state that is susceptible to moisture sorption.…”

Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying

“…Fruits and vegetables are perishable foods with high moisture. Drying is a classical technique of fruit and vegetable preservation that can diminish the microbiological activity, reduce the water activity of the material, and prevent deterioration (Liu et al, ). In recent years, combination drying (in which two or more drying techniques are used together) has been proved to be an efficient technique for the reduction of drying cost and energy expenditure, as well as quality improvement.…”

“…Peach ( Prunus persica (L.) Batsch) is the third most abundant fruit worldwide, after apples and pears (Liu et al, ). Dried peach slices are popular with various groups of people.…”

“…Drying is a classical technique of fruit and vegetable preservation that can diminish the microbiological activity, reduce the water activity of the material, and prevent deterioration (Liu et al, 2017).…”

“…It is essential to figure out the correlation between these three factors to achieve a better textural quality of dried products by adjusting the drying process conditions. Peach (Prunus persica (L.) Batsch) is the third most abundant fruit worldwide, after apples and pears (Liu et al, 2017). Dried peach slices are popular with various groups of people.…”