Effect of Different Drying Processes on the Physicochemical and Antioxidant Properties of Thinned Young Apple

In China, there are about 1.6 million tons of thinned young apples (TYAs) every year after blossoming and fruit thinning. These resulting fruits, in reality, could be utilized as agricultural and food resource. This study was undertaken to evaluate the influence on physical properties, bioactive attributes of TYAs that were subjected to chosen drying techniques. In general, significant differences ( p < 0.05) exist in physical appearance and polyphenol. Antioxidant capacity was also investigated on the basis of assay for Trolox equivalent antioxidant capacity (TEAC) by 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability. Judging from the results, it was concluded that hot air drying at 60℃ is appropriate for large-scale production; furthermore, vacuum freeze drying tends to manufacture high-value up-market TYA products that are available to give the best results for dehydrated fruits. It is suggested that TYA has great potential in the food industry as functional ingredient.