This research demonstrates that vacuum impregnation reduces enzymatic browning in quince, suggesting improved preservation methods.
This study aimed to determine the effects of the vacuum impregnation process and different drying techniques (hot-air, microwave, and osmotic) on the enrichment of quince and limiting enzymatic browning. Some physicochemical changes and sensory properties of the obtained samples were determined. According to the results, the total phenolic content of the control sample, calculated as 25.10 mg/100g, increased with the vacuum impregnation. Similarly, the control samples' ascorbic acid content also increased with vacuum impregnation. Antioxidant activity was determined as 1.90±0.08 g/mg DPPH in control samples, increased to 1.67±0.05g/mg DPPH on average with vacuum impregnation and drying techniques. Enzymatic browning was limited by the vacuum impregnation. According to the sensory analysis results, vacuum-impregnated quince fruits scored higher in all categories than fresh quince fruits. In addition, it was found that all drying methods had a statistically significant (p<0.01) effect on the physicochemical properties of vacuum impregnated quince samples.
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Günel et al. (2025) studied this question.
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