The Effects of Drying Methods on Fruit Quality and Antioxidant Activity of Guava

doi:10.11924/j.issn.1000-6850.casb2021-0500

Abstract

Abstract:

To compare the effects of hot-air drying and vacuum-freeze drying on fruit quality and antioxidant activity of different guava varieties, this study took fresh fruits as the control treatment, prepared the guava fruits by hot-air drying and vacuum-freeze drying, and explored the effects of different drying methods on the content of soluble solids, total acids, total sugar, ascorbic acid, tannin, total phenols, total flavonoids and the antioxidant activities of six guava varieties. The results showed that, compared with the fresh samples, the soluble solids, total sugar, total acid, tannin, ascorbic acid and total flavonoid content and the total antioxidant capacity of the six guava varieties after drying treatment all decreased significantly, while the total phenol content showed an upward trend. Hot-air drying was conducive to retaining the total flavonoid and tannin content of the guava fruits, while vacuum-freeze drying could retain the soluble solids, total sugar, total acid, total phenol and ascorbic acid content of the fruits, as well as the antioxidant activities. Among the six guava varieties, after hot-air drying and vacuum-freeze drying, the soluble solids, total sugar and total acid content of ‘Jindouxiang’ guava did not decrease significantly compared with those of fresh fruit. In addition, its total phenol and total flavonoid content and the total antioxidant capacity were higher than those of other guava varieties. After drying, the total phenol content of ‘Jindouxiang’ increased by about 2.5 times, while the flavonoid content could retain more than 50% of that of the fresh fruit, and the total antioxidant capacity retention rate could reach 60.98%. In conclusion, drying process could obtain more phenolic substances from guava fruits, vacuum-freeze drying is more conducive to the retention of phenolic substances and ascorbic acid, while hot-air drying is conducive to the retention of total flavonoids. Considering the retention of active ingredients and variety characteristics, vacuum-freeze drying could be used as a better processing method for large-scale production of dried guava products, and the guava variety ‘Jindouxiang’ could be the first choice.

Key words: guava, hot-air drying, vacuum-freeze drying, fruit quality, antioxidant activity

CLC Number:

TS255

SHAO Xuehua, LAI Duo, XIAO Weiqiang, HE Han, LIU Chuanhe, KUANG Shizi. The Effects of Drying Methods on Fruit Quality and Antioxidant Activity of Guava[J]. Chinese Agricultural Science Bulletin, 2022, 38(6): 134-140.

Figures/Tables 8

References 34

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干燥方式	红宝石	西瓜红	胭脂红	金斗香	珍珠	水晶
新鲜番石榴	9.27±0.64a	8.93±0.91a	10.6±2.08a	12.47±1.62a	14.60±1.70a	11.00±1.06a
热风干燥	7.30±1.46a	8.07±0.15a	9.66±0.57a	10.60±0.86a	13.80±0.26a	8.53±0.12b
真空冷冻干燥	8.01±1.00a	8.26±0.67a	10.00±0.98a	10.70±1.57a	14.30±1.10a	9.70±0.89b

干燥方式	红宝石	西瓜红	胭脂红	金斗香	珍珠	水晶
新鲜番石榴	9.27±0.64a	8.93±0.91a	10.6±2.08a	12.47±1.62a	14.60±1.70a	11.00±1.06a
热风干燥	7.30±1.46a	8.07±0.15a	9.66±0.57a	10.60±0.86a	13.80±0.26a	8.53±0.12b
真空冷冻干燥	8.01±1.00a	8.26±0.67a	10.00±0.98a	10.70±1.57a	14.30±1.10a	9.70±0.89b

干燥方式	红宝石	西瓜红	胭脂红	金斗香	珍珠	水晶
新鲜番石榴	80.56±1.51a	70.67±2.08a	65.07±6.10a	61.54±0.38a	81.00±1.09a	90.52±1.58a
热风干燥	68.00±0.74b	58.00±1.53b	55.38±1.00b	52.66±0.56b	64.67±1.23b	86.76±1.82a
真空冷冻干燥	71.92±1.13b	63.82±1.05c	60.19±0.94ab	57.23±0.88ab	69.93±1.61ab	90.55±1.77a

干燥方式	红宝石	西瓜红	胭脂红	金斗香	珍珠	水晶
新鲜番石榴	80.56±1.51a	70.67±2.08a	65.07±6.10a	61.54±0.38a	81.00±1.09a	90.52±1.58a
热风干燥	68.00±0.74b	58.00±1.53b	55.38±1.00b	52.66±0.56b	64.67±1.23b	86.76±1.82a
真空冷冻干燥	71.92±1.13b	63.82±1.05c	60.19±0.94ab	57.23±0.88ab	69.93±1.61ab	90.55±1.77a

干燥方式	红宝石	西瓜红	胭脂红	金斗香	珍珠	水晶
新鲜番石榴	0.35±0.03a	0.45±0.05a	0.36±0.02a	0.33±0.02a	0.40±0.03a	0.36±0.06a
热风干燥	0.19±0.01b	0.27±0.01b	0.16±0.01b	0.22±0.01b	0.21±0.008b	0.24±0.01b
真空冷冻干燥	0.26±0.01c	0.36±0.02c	0.25±0.02c	0.31±0.01a	0.29±0.05c	0.33±0.01a