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How should I pre-treat fruits for drying?

Most fruits need pre-treatment before drying to reduce vitamin loss, flavor loss, browning, and deterioration during storage. Figs, grapes, and persimmons do not require pre-treatment. Sulfuring, sulfiting, and blanching are all methods of pre-treatment to keep fruits in prime condition for drying or storage. The most effective treatments use sulfur dioxide, however, it is not a very practical procedure to use. See GH 1563 "How To Dry Foods At Home" for information on anti-darkening treatments.                 


Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



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