INFLUENCE OF PRETREATMENT TECHNIQUES ON DRYING PERFORMANCE AND QUALITY CHARACTERISTICS OF QUINCE (CYDONIA OBLONGA MILL.)
DOI:
https://doi.org/10.37547/Keywords:
quince, Cydonia oblonga Mill., pretreatment, blanching, ascorbic acid, enzymatic browning, drying performance, vitamin C, product quality.Abstract
This study investigated the influence of different pretreatment techniques on drying performance and the quality characteristics of quince (Cydonia oblonga Mill.) fruit. Seven quince cultivars—Samarqand yirik mevasi, Toshkent yumaloq behi, Andijon behi, Qoqon behi, Dessertnaya, Krupnoplodnaya, and Maslyanka Pozdnyaya—were evaluated in terms of their biochemical and technological characteristics and their response to pre-drying treatments.
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