Changes in physico-chemical parameters and organoleptic properties of differently dried apricot, plumcot and plum fruits

The preservation of seasonal fruits in the form of drying is an approach that has been applied for centuries. The present study presents the variation of important parameters such as colour, water activity, moisture content, pH and sensory parameters of air-, convectively and freeze-dried fruits of “Modesto” apricot, “Stanley” plum and their hybrid “Stendesto”. The obtained data showed similar results regarding air-drying and using a fruit dryer. Perceptible differences are reported with freeze-drying, not only in terms of colour but also in terms of consistency. Storage within six months showed changes in the sensory parameters (colour, consistency, aroma, appearance) for all three drying options. An advantage of convective drying (in a dryer) compared to air drying is the time-saving. In all three variants, the specific pleasant aroma of dried fruit is preserved for the entire storage period. The present study is a pilot for plum- apricot hybrids and their reference to the parent lines.