The causes of food waste or loss are numerous and occur at the stages of production, processing, retailing and consumption. Peaches must be processed quickly to maintain their quality because they are seasonal and their shelf life is short. The purpose of this paper is to evaluate the effect of freeze drying on quality parameters of stored peaches in order to increase shelf life, consumption and to decrease waste of fruit.
Samples were ripped on maturity time, stored for 16 days and sampled out and freeze-dried at every four-day interval. Microstructure was carried out by applying scanning electron microscopy, texture and colour parameters by image analysis techniques and physicochemical parameters by conventional analysis.
Statistical differences (p<0.05) were obtained of colour and texture (stored and freeze-dried rehydrated samples) and for water activity and porosity (freeze-dried samples). Results revealed that after 12 days of storage/freeze, dried peach snacks showed lower pore size with higher amounts of pore, which affected rehydration process leading to a harder sample. Colour was also affected leading to a darkener fruit.
This research incorporates a quick approach to quality applying image analysis techniques and it will benefit to increase shelf life and consumption of fat-free snack peach and to decrease waste of fruit.
