Effects of harvest maturity coupled with various drying methods on the quality and aroma composition of gray jujube powder.

ABSTRACT: This study aimed to explore the impact of different harvest maturity stages (white, semi-ripe, and fully ripe) and various drying methods [freeze drying (FD), freeze drying followed by heat pump drying, and FD followed by far-infrared drying (FD-FID)] on the quality and aroma profile of gray jujube powder. The results demonstrated that both the harvest maturity stage and drying methods significantly (P < 0.05) influenced the physical properties, chemical composition, and aroma profile of gray jujube powder. Notably, the combination of semi-ripe stage and FD-FID method effectively reduced browning while improving solubility, hygroscopicity, and antioxidant activity of the jujube powder, contributing to the overall enhancement of product quality. In addition, gas chromatography-mass s

SUBMITTER: Liu Z 

PROVIDER: S-EPMC12398869 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature