Tray-drying is a new way to valorise white-fleshed peach fruit

Abstract

Pescabivona is a highly appreciated fruit by consumers for its sweet flavour and juicy flesh; however, it has a short shelf life and is susceptible to postharvest damage, such as mechanical injury, loss of texture and alteration of organoleptic properties. Therefore, it's necessary to develop new methods of processing and conservation for this fruit. The aim of this study was to analyse the effects of tray-drying in white peach slices and cubes at 70 ℃ for 12 hours in order to extend their shelf-life and increase its commercial availability over a long period and to obtain a new food product. The physicochemical and sensory properties of dried fruits were assessed during 30 days of storage in polyamide/polyethene (PA/PE) bags containing two gas mixtures (treatments): MAP-N₂ (100% N₂) and MAP-P (78% N₂, 21% O₂ and 0.04% CO₂), at room temperature (20 ± 1 ℃). Both MAP treatments kept the fruit firmness, with MAP-P slightly more effective. Slicing produced fruit with a good appearance and firmness, while cubing produced sweet fruit with a caramel flavour and a chewier firmness. In addition, packing with MAP-N₂ reduced the phenomenon of fruit browning. Overall, this study provides significant information on the drying process (time-temperature treatments) and packaging techniques (MAP) of white-fleshed peach to obtain a novel food product.