The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying

• Main Authors: Ochmian Ireneusz, Figiel-Kroczyńska Monika, Lachowicz Sabina
• Format: Article
• Language: English
• Published: Sciendo 2020-06-01
• Series: Acta Universitatis Cibiniensis. Series E: Food Technology
• Subjects: vaccinium corymbosum; colour; polyphenol; bioactive compounds; brigitta blue
• Online Access: https://doi.org/10.2478/aucft-2020-0006

A significant increase in highbush blueberry plantings has been observed annually. However, there is a problem with the handling of fruit that does not meet the requirements for dessert berries. One of the methods to use the fruit is drying. The research was conducted in the Department of Horticulture at the West Pomeranian University of Technology in Szczecin. The fruit was harvested at a plantation specialising in the production of highbush blueberry from irrigated and non-irrigated plots. This study aimed to assess how cutting or pricking highbush blueberry fruit affects the duration of the sublimation drying process – freeze-drying. The biological value of fresh, freeze-dried, and rehydrated fruit was assessed. The amount of fruit left on bushes depended on the weather prevailing in the growing season, especially during the harvest period. The mass of fruit left on the bushes was approx. 1 to 2 t/ha. Although these fruits were small, they had a very high biological value. After freeze-drying and rehydration, the blueberry fruit retained their colour, high content of polyphenols and showed high antidiabetic activity and antioxidant capacity. The large fruit reached the moisture content of approx. 12%, which ensures safe storage and the appropriate texture, after 46 hours of drying, and the smaller fruit - after 32 hours. Fruit cutting or pricking reduced the drying time by half. Reducing this time decreased drying costs and increased biological value.