Effects of Convective Drying of Quince Fruit (Cydonia oblonga) on Color, Antioxidant Activity and Phenolic Compounds under Various Fruit Juice Dipping Pre-Treatments

In this study, 3 mm thick quince slices were dipped in bitter orange (BO), tangerine (Citrus deliciosa Mediterranean) (CDM), (O), reticulata Owari) (CRO), pomegranate (P) juices and a non-pre-treatment (control) dried at an air temperature of 70 °C velocity 1.5 m/s. According to the results pre-treatment trials, drying time was found be minimum 121 min 5 dipping reach safe moisture content 10% (w.b.). The lowest total color change (∆E) values observed juice samples (10.19). We highest phenolics (TP) (16.77 mg GAE/g d.w.) CDM, Trolox equivalent antioxidant capacity (TEAC) (32.49 µmol TE/g P flavonoid (TF) (2018.15 GAE/kg BO for values. As result, all times improved biocompounds slices.