OSMOTIC DEHYDRATION OF FRUIT.

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Abstract
Influence of the osmosis time on the stability of processed cherries ("Vittoria", "Durone Nero I" and "Starking" cultivars) was studied. The cherries were osmo-dehydrated for two, four, six hours, vacuum packed, pasteurized and then analyzed for ascorbic acid, glucose, fructose and maltose content by HPLC, for pH, total titrimetric acidity, dry matter, color and for organoleptic characteristics, during the process and up to six months of storage. The dehydration of the fruit and the exchange with the osmotic syrup took place chiefly during the first two hours of the process. No substantial differences were noted though, in the cherries, processed at different time, both for chemical and organoleptic characteristics. Color data showed the importance of the variety in order to obtain good products. Thus it was concluded that a two hours'' osmodehydration process is suitable to achieve very acceptable products.

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