Quality of nectarines sun-dried under different climatic conditions and tray configurations

Authors: Milczarek, Rebecca; Olsen, Carl; RAMIREZ-GUTIERREZ, DIANA - Purdue University; LLELEJI, KLEIN - Purdue University

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 2/26/2021
Publication Date: 7/19/2021
Citation: Milczarek, R.R., Olsen, C.W., Ramirez-Gutierrez, D.M., Lleleji, K.E. 2021. Quality of nectarines sun-dried under different climatic conditions and tray configurations. Annual Meeting of the Institute of Food Technologists. Meeting Abstract.

Interpretive Summary:

Technical Abstract: Introduction; Method; Results; Significance: Direct sun drying of nectarine (Prunus persica var. nucipersica) renders this stone fruit into a delicious and nutritious preserved product. However, sun drying can impart undesirable quality loss, and non-chemical interventions are needed to address this problem. Also, patterns of quality loss across different regions/climates and in different drying tray configurations have not been well-characterized. Thus, the aim of this work was to compare the nutritional and color quality of nectarines sun-dried in 2 different climates and several different drying tray configurations. During August and September 2018, four harvests of nectarines were randomly divided into batches that were sent to be dried in a cool/humid [CH] location or a warm/dry [WD] location, with both locations at approximately the same latitude in northern California. At the WD location, four different drying tray configurations were tested. Each drying run continued for multiple days until all the fruit at the WD location were at or below a target moisture content of 12% (wet basis). The only color variable to exhibit a significant (p < 0.05) difference between the CH and WD climates was the external a* value, with the dried fruit from the CH location exhibiting a higher value (more red color). On a dry matter basis, the total soluble phenolics content [TSP], antioxidant activity [AOX], and Vitamin C content were 27%, 22%, and 234% higher, respectively, for the fruit dried in the CH location compared to fruit dried in the WD location. At the WD location, nectarines dried on open trays had lower interior L* and higher interior a* color values than their counterparts dried in lidded trays. On a dry matter basis, nectarines dried in open trays had significantly higher values of TSP and AOX but similar Vitamin C content compared to nectarines dried in trays covered with lids. The results of this work will inform the development of new sustainable processing strategies for nectarines.