Home > EHC2024: International Symposium on Postharvest and Horticultural Products Quality > Influence of preservation methods on Romanian pawpaw, jujube, and kiwifruit quality parameters

Articles

Influence of preservation methods on Romanian pawpaw, jujube, and kiwifruit quality parameters

Article number

1458_26

Pages

199 – 206

Language

English

Abstract

This research evaluates the impact of freezing, dehydration, and lyophilization on the quality of Romanian pawpaw (Asimina triloba), jujube (Ziziphus jujuba), and kiwifruit (Actinidia deliciosa). Quality parameters, including soluble solids content (SSC %), total dry matter, total phenolic compounds, and antioxidant activity, were analysed.
Results showed that dehydration and lyophilization significantly increased the concentration of bioactive compounds in jujube and kiwifruit due to water loss.
In contrast, freezing caused a slight reduction in the antioxidant capacity of pawpaw and kiwifruit.
Lyophilization proved to be the most effective method for preserving the nutritional profile of kiwifruit.
These findings provide practical data on selecting appropriate preservation techniques for underutilized fruit species.

Publication

EHC2024: International Symposium on Postharvest and Horticultural Products Quality

Authors

E.G. Stan, L.M. Iliescu, F. Stănică

Keywords

dehydration, freezing, fruit, lyophilization, storage

Full text

https://doi.org/10.17660/ActaHortic.2026.1458.26

Groups involved

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