Evaluation of Quality and Shelf Life of Taiwanese Dried Red Guava (Psidium guajava Linn)
學生姓名:
王彥婷
指導教授:
張祐維
學 期:
113下
摘 要:
Red guava (Psidium guajava Linn.) is a nutritionally rich fruit. However, its soft texture and high moisture content lead to rapid spoilage post-ripening, limiting its marketability and shelf life. This study investigated the effects of different pretreatments and drying methods on the quality and shelf life of dried red guava. Red guava slices were pretreated using either 20% sucrose, 20% maltose solutions, or 20% sucrose solutions containing 0.5% or 1% ascorbic acid. Two drying methods—hot air drying (HAD) and vacuum microwave drying (MVD)—were then applied. Results showed that MVD samples had significantly higher lightness (L*) values than HAD samples, suggesting better color retention. This may be attributed to the shorter drying time and lower temperature of MVD, which reduces pigment degradation. Pretreatments also influenced product structure, with sugar-treated samples exhibiting fewer wrinkles and internal pores. Accelerated shelf-life testing is ongoing under various storage conditions. Using the Arrhenius model, product stability and shelf life will be predicted, contributing to the development of dried guava products with improved consumer appeal and longer storage potential.
王彥婷.pdf