@inbook{077a91baa26b4e9886768f7a9d44f65c,
title = "Solar dehydration of blueberries (Vaccinium corymbosum L.)",
abstract = "To determine the effect of blanching pre-Treatment on the quality of the dehydrated blueberry fruit of 'Biloxi' (Vaccinium corymbosum L.), grown in San Andr{\'e}s Yucuita, Nochixtl{\'a}n, Oaxaca, Mexico, fruit were collected at commercial maturity and subjected to solar dehydration. Prior to dehydration, blueberries were washed with 25 ppm chlorine and selected by size (9.0±1.0 mm diameter) and colour (H° 295±5). The fruit were separated in four batches: The first was dehydrated directly and the others were blanched at 98°C for 10, 20 or 30 s and then dehydrated. Each lot was placed in room trays of 0.0625 m2 with an equivalent of 2.0 kg of fruit m-2 in a natural convection solar drier with air velocities between 0.6-0.8 m s-1 and a temperature of 68.0±3.0°C. The quality parameters evaluated were: Total solids, soluble solids, titratable acidity, total reducing sugars, total phenols, total anthocyanins and antioxidant capacity. The results indicated that the fruit given a blanching treatment required 11.5 h to reach 12.5% moisture level, while the fruit without blanching reached the same moisture level after 13.0 h. Fruit with blanching had a greater response to rehydration compared with those that did not receive this treatment; both lots had light browning by dehydration, and moderate losses of phenolic compounds and antioxidant capacity.",
keywords = "Antioxidants, Browning, Phenols, Pre-Treatment methods, Water blanching",
author = "N. Arellanes and P. Benito and P{\'e}rez, {M. E.} and Z{\'a}rate, {B. H.} and Alonso, {M. G.}",
year = "2017",
month = nov,
day = "25",
doi = "10.17660/ActaHortic.2017.1180.69",
language = "Ingl{\'e}s",
series = "Acta Horticulturae",
publisher = "International Society for Horticultural Science",
pages = "491--496",
editor = "J.W. Olmstead",
booktitle = "11th International Vaccinium Symposium",
}