Sensory Evaluation of Home Dried Fruit Prepared Using Treatments That Enhance Destruction of Pathogenic Bacteria

Foodborne illness associated with dried foods has prompted research in the area of home‐food preservation. We assessed consumer responses to dehydrated fruits prepared using treatments shown to enhance pathogen destruction. Peach, pear, cantaloupe, apple, tomato and banana samples were left untreated or immersed (10 min, 25C) in 3.4% ascorbic acid or 1.7% citric acid before dehydration (60C). Untrained consumers (n = 280) participated in four sensory panels conducted over an 8‐month period. Panelists were primarily female students (21–34 years of age). Acid treatments maintained or improved the appearance and overall acceptability of dehydrated fruit pieces. Citric acid was more effective than ascorbic acid at inhibiting browning in dried peach, banana and tomato samples. Results suggest differences among fruits necessitate the careful evaluation of treatments to maximize the quality of dried fruits. Guidelines for the safe and palatable preparation of dehydrated fruits are available through Cooperative Extension Services (CES).