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Selection of ripeness stages for hot-air drying of peaches based on drying characteristics and physicochemical properties

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Abstract

The aim of this research was to systematically evaluate the impact of varying ripeness stages (categorized into five distinct levels: I, II, III, IV, and V) on the drying behavior, moisture status, cellular injury, texture, rehydration properties, bioactive compounds, antioxidant activities, and sensory attributes of peaches. The ultimate goal was to identify the optimal ripeness stage of peaches for hot-air drying. Results demonstrated that significant disparities exist in drying characteristics among peaches of different ripeness levels. Peaches at ripeness stage III exhibited the most efficient drying kinetics, characterized by the shortest drying duration, highest drying rate, and maximum moisture diffusion coefficient. This was followed by peaches in stages II, I, IV, and V, the differences being attributed to variances in moisture mobility, content, and cellular injury. Additionally, stage III peaches displayed optimal levels of ascorbic acid, total phenolics, antioxidant capacity, and rehydration ratio. Conversely, peaches at stage V excelled in visual appearance, sugar-to-acid ratio, and flavor profile. Consequently, peaches at ripeness stage III are recommended for hot-air drying due to their superior drying efficiency and quality attributes. This study serves as a theoretical foundation for future work on quality categorization and drying methodologies for peaches.

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Data Availability

The data obtained during the study are available from the corresponding author upon suitable request.

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Funding

Zhejiang Provincial Natural Science Foundation of China (No. LTGN23C200015), Ningbo Public Welfare Technology Plan Project (No. 2022S142) and Ningbo Public Welfare Technology Plan Project (No. 2022S152).

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Authors and Affiliations

  1. College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100, China

    Kui Suo, Yabin Feng, Yang Zhang, Zhenfeng Yang & Wei Chen

  2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China

    Cunshan Zhou

  3. Haitong Food (Ninghai) Co., Ltd, Ningbo, 315602, China

    Yabin Feng & Jiancheng Wang

  4. Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, 11451, Riyadh, Saudi Arabia

    Abu ElGasim A. Yagoub

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  1. Kui Suo
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  2. Yabin Feng
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  3. Yang Zhang
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  5. Cunshan Zhou
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Contributions

KS: investigation, methodology, writing—original draft. YF: conceptualization, project administration, supervision. YZ: investigation, methodology, writing—original draft. ZY: conceptualization, project administration, supervision. CZ: validation, formal analysis. AEGAY: writing—original draft. WC: methodology. JW: supervision.

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Correspondence to Yabin Feng or Zhenfeng Yang.

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Suo, K., Feng, Y., Zhang, Y. et al. Selection of ripeness stages for hot-air drying of peaches based on drying characteristics and physicochemical properties. Food Measure 18, 1980–1990 (2024). https://doi.org/10.1007/s11694-023-02281-0

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