The influence of pear (Pyrus communis l.) cultivar `Williams` maturity and drying temperature on drying speed and sensory characteristics of dried pears

Temperatura je pomemben dejavnik, ki vpliva na dinamiko sušenja, zato smo v letu 2014 postavili poskus, v katerem smo preučevali vpliv temperature različno zrelih hrušk sorte \u27Viljamovka\u27 na čas sušenja hrušk in senzorične lastnosti suhih hrušk. Predhodno smo hruške razvrstili v dva zrelostna razreda (mehke, trde) in izmerili kakovostne parametre plodov ter osnovno barvo kožice plodov pred in po sušenju. Ugotovili smo, da so bile mehke hruške zrelejše od trdih, kar se je kazalo v večji vsebnosti topne suhe snovi, manjši trdoti mesa in skupnih kislin ter tudi barva kožica je bila bolj rumena in svetlejša. Temperatura je vplivala na barvo krhljev, različna zrelost hrušk tega vpliva ni imela. Na parameter L* oziroma na potemnjenje je vplivala višja temperatura sušenja. Na parameter a* in b* je tudi vplivala temperatura sušenja in ne različna zrelost hrušk. Višje temperature so vplivale na bolj rumeno rdeče območje, kar se je odražalo tudi pri kotu barve h°. Tudi intenzivnost barve, parameter C*, se je linearno večal glede na višjo temperaturo. Krhlji so se hitreje posušili pri višjih temperaturah, v našem primeru se je najhitreje posušilo pri 50 °C. Temperatura in različna zrelost hrušk nista vplivali na večje razmerje med svežim in suhim sadjem ter večji izplen suhega sadja. Pri senzorični oceni krhljev temperatura ni vplivala na okus in aromo, temveč različna zrelost hrušk. Krhlji mehkih hrušk so bili bolj okusni, aromatični in imeli značilno aromo po sorti \u27Viljamovka\u27. Temperatura je pomemben dejavnik, ki vpliva na potek sušenja in končni izdelek, vendar je pomembnejša kakovost sadja, ki ga sušimo, saj vpliva na okus in aromo posušenega sadja.Temperature is an important factor that influences the dynamics of drying, therefore, in 2014, we set up an experiment in which we examined the influence of different temperatures and pear maturity of cultivar \u27Williams\u27 on drying time and sensory characteristics of dried pears. Previously, the pears were classified into two maturity classes (soft, firm) and the fruit quality parameters and the basic skin colour of fruit before and after drying was measured. We found that soft pears were more mature than firm, which was reflected in higher soluble solids content, lower fruit firmness and titratable acids, and also the pear skin was more yellow and brighter. The temperature affected the colour of dried pears and different maturity had no effect on it. The L* or darkening was influenced by a higher drying temperature and the parameters a* and b* were also influenced by drying temperature and not fruit maturity. Higher temperatures affected the more yellow-reddish colour, which also reflected on the h°. Also, chrome (parameter C*) increased linearly with respect by the higher temperature. The slices were dried faster at higher temperatures, in our case at 50 °C. The temperature and different maturity of pears did not affect the higher ratio of fresh and dried fruit and greater yield of dried fruit. In the sensory evaluation of the slices, the temperature did not have effect on taste and aroma, but the different maturity of the pears did. The soft pear slices were more delicious, aromatic and had a typical flavour of \u27Williams\u27 pear. Temperature is an important factor, which has influence on drying and the final product, but more important is fruit quality, which has influence on taste and aroma of dried fruit