Drying cut fruits dryingcutfruits485nich Year: 1930 6 University of California—Experiment Station 4. It permits more careful inspection, sorting, and trimming of the fruit. 5. It removes inedible pits or cores, thus increasing the food value of the product. 6. The dried product is more attractive and more easily prepared for the table. 7. It permits the accumulation of pits (fig. 1) or cores for the manufacture of valuable by-products. Fig. 1.—Sun-drying apricot pits removed in cutting the fruit. While cutting has the advantages enumerated above, it increases the susceptibility of the fru
Drying cut fruits dryingcutfruits485nich Year: 1930 6 University of California—Experiment Station 4. It permits more careful inspection, sorting, and trimming of the fruit. 5. It removes inedible pits or cores, thus increasing the food value of the product. 6. The dried product is more attractive and more easily prepared for the table. 7. It permits the accumulation of pits (fig. 1) or cores for the manufacture of valuable by-products. Fig. 1.—Sun-drying apricot pits removed in cutting the fruit. While cutting has the advantages enumerated above, it increases the susceptibility of the fruit to three types of spoilage during drying and storage: 1. During the drying of these fruits deterioration of color is very rapid. 2. Darkening by oxidation or oxidase action is most rapid on cut surfaces. 3. Cut surfaces are especially attractive to microorganisms and insects. Failure to give the fruit after cutting and before drying some pretreatment for the purpose of preventing these types of spoilage, results in all cases in an unattractive, unappetizing and unsalable product of scant resemblance to the original fruit in either color or flavor.
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Photo credit: © Bookend / Alamy / Afripics
License: Licensed
Model Released: No
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