Leonforte peaches ripen in September and October and even as late as November. They arewrapped in paper bags to protect them from the wind and parasites and are harvested only whenperfectly ripe. Protected inside the bags, they ripen late and take on a bright yellow colour with redstreaks. Wonderfully scented, the peach boasts yellow, firm flesh that is sweet with a distinctive,slightly caramelized flavour. Aim of this paper was to set a drying process for fresh fruittransformation. In fact, the fruit harvest is limited in a very short time, so is important to find aconservation method. Drying process was carried out in a pilot plant setting different temperatureand time condition. Texture analyses colour and chemical parameters such as carotenoids, wereevaluated to find the best process condition. Dried peaches showed the same final content of waterat different drying treatment. Samples dried at 60°C for 9 hours showed the best characteristics interms of colour and texture. The carotenoids content loss was acceptable in dried products incomparison to fresh peaches.
|Numero di pagine||1|
|Stato di pubblicazione||Published - 2013|