Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 2
Written by Mariana TOMA, Marian VINTILA, Daniela MOISE, Dorel HOZA
Five varieties of black chokeberries were analysed at fresh, intermediate (after the osmotic treatment) and dried stages, (after dehydration) comparing their soluble solids, total sugar, titratable acidity, vitamin C, phenols and anthocyanins content. The study aims to find various correlations between the osmotic treatment and the sensory & nutraceutical qualities of fruits and time & energy savings, as well. The hypertonic solutions were represented by a natural concentrated fruits juice in the ratio 1:2, 1:3 and 1:7 and by an inverted sugar syrup in the same ratios. Uncrushed berries were used, at the temperature of 50° C into syrup immersion and convective dehydration, subsequently.
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