Effect of cabinet drying method on dried fruit quality and functional properties of 'Sarilop' (Ficus carica L.) fig cultivar
Fig fruits have high antioxidant capacity and balanced macro-micro mineral and dietary fiber content. With this regard it is considered as natural functional food. The figs to be dried are not harvested when they mature but kept on the trees for over-ripening. After they lose water, partially dry and shrivel, an abscission layer forms and the fig fruits naturally fall from the trees on the ground. The most critical aflatoxin formation period begins with ripening and continues during shriveling until fruits are fully dried. The aim of this work was to investigate the effects of different drying temperatures and fruit shape on functional product content of the figs while drying in cabinet-type dryer. Drying of whole and fresh figs cutin quarters (Ficus carica L., 'Sarilop') were investigated at two temperatures (50 and 60°C) and drying air velocity of 1 m s-1. in a cabinet dryer. Some fruit quality (skin thickness and color) and functional properties (total phenolics, antioxidant activity) were measured before and after drying. It is observed that drying temperature of cabinet had positive effect on skin thickness. Whole fig samples dried at 60°C had thinner skin than those dried at 50 °C and fig quarters. The drying process increased the total phenolic content and antioxidant activity especially in fig quarters which were dried 50°C.
Tan, N. (2017). Effect of cabinet drying method on dried fruit quality and functional properties of 'Sarilop' (Ficus carica L.) fig cultivar. Acta Hortic. 1173, 359-364
drying, total phenolics, antioxidant activity, 'Sarilop' fig cultivar