Evaluation of qualty attributes for Egyptian apricot and fig cultivars produced by osmodrying process [electronic resource].

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This study was carried out to assess the quality parameters of osmo-dried apricot and fig pretreated with various type of osmotic sugar syrup i.e. glucose, fructose, sucrose and fructose- glucose mixture comparing with those produced by sun drying. The syrup mixture of glucose- fructose (2:1) had the lowest osmosis time for osmosed apricot followed by syrups of fructose, glucose and sucrose, respectively. However; the reduction time of dehydration for both apricot and fig caused to obtain the higher percentage of solid gain (SG) and total solids (T.S) than that obtained by sundrying. Furthermore, the dehydration parameters (WL and Wc) were strictly related to the type and concentration of the used osmosis solution. The phsico-chemical properties, microbiological assessment and quality attributes of both osmo-dried and sun-dried apricot and fig just after processing and during storage for 9 months were also undertaken.

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