Effects of pre-treatment and drying on the quality attributes of fruit

A. O. Adetoro, O. A. Fawole, U. L. Opara

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

1 Citation (Scopus)


Fruits are a great source of fibre and phytochemicals with health beneficial properties. In particular, citrus, blueberries, bananas, pomegranate and cherry tomatoes are rich in bioactive compounds and are regarded as super foods. Fresh minimally processed fruits have a limited shelf life and are prone to deteriorating over time due to respiration and enzymatic activities. To reduce postharvest losses and preserve the bioactive content of fruit, a shelf stable product can be developed by using appropriate drying techniques. During the process of drying, the water activity is reduced which lowers the rate of spoilage. Drying also enhances the storage stability, minimises packaging and reduces weight for easier transportation. Several measures are to be considered before drying these small fruits for nutraceutical or functional food industries. They offer health benefits beyond basic nutritional demands which need special pre-treatments to minimise the opposition of their skin to moisture movement. Pre-treatments have shown to maintain the colour of fruit and also inactivate enzymes that may cause undesirable changes during drying. This review discusses several types of pre-treatments (sulphur, blanching, ascorbic acids, etc.) and drying methods (hot air drying, freeze drying, etc.) that are available for the modification and suitability of each product.

Original languageEnglish
Title of host publication7th International Conference on Managing Quality in Chains (MQUIC2017) and 2nd International Symposium on Ornamentals in association with 13th International Protea Research Symposium
EditorsE. Reinten, A.A. Tsige, O.A. Fawole, E.W. Hoffman, U.L. Opara, L. de Kock
PublisherInternational Society for Horticultural Science
Number of pages6
ISBN (Electronic)9789462611979
Publication statusPublished - 30 Apr 2018
Externally publishedYes

Publication series

NameActa Horticulturae
ISSN (Print)0567-7572


  • Enzymatic activities
  • Fruit
  • Quality
  • Shelf-life
  • Storage

ASJC Scopus subject areas

  • Horticulture


Dive into the research topics of 'Effects of pre-treatment and drying on the quality attributes of fruit'. Together they form a unique fingerprint.

Cite this