Important Post-Harvest Characteristics of Some Kiwifruits Dried Using Innovative Technology

Kiwifruit production is increasing every year in Türkiye and worldwide. Along with this increase, processing kiwifruit in various ways, in addition to fresh consumption, significantly increases overall consumption and adds value. In this study, three new kiwifruit varieties (İlkaltın, HO8 and J284) developed within the scope of the only kiwifruit breeding program carried out in Türkiye were dried in a heat pump drying system, and their important quality characteristics and shelf life were compared. Previous studies have reported that heat pump drying technology is an energy-efficient drying method, which was used in this study to dry kiwifruit. The product's moisture content and the drying air temperature were controlled using sensors integrated into the system. After the yellow fruit-fleshed kiwifruit varieties reached the desired water values in the heat pump dryer, color, pH, acidity, water-soluble solids, L-Ascorbic acid, total sugar, total antioxidant activity, total phenolic contents, microbiological activity and sensory analyses were performed. It was determined that these new yellow fruit-fleshed kiwifruits, which were especially dried, were attractive in terms of consumability and taste-aroma-appearance. The dried yellow-fleshed kiwifruit cultivars received high sensory scores from the panelists, indicating good consumer acceptability. The most prominent quality characteristics are their ability to maintain their bright, vibrant yellow color after drying and their higher sugar and lower acid content. The results obtained showed that the new kiwifruit varieties are quite suitable for consumption, not only fresh but also dried. In addition, not only small fruits (under 80-90 g) but also normal-sized fruits can be sold at higher prices and provide more profit to their growers if they are dried in addition to fresh consumption.