Grading by fruit density: an effective way to control the drying characteristics and quality of mulberry

Abstract

Abstract Reducing waste and controlling fruit quality is a challenge for processors. In order to enhance the quality of the products, dried fruit manufacturers devoted to develop reliable methods for measuring ripeness. In this study, a densimetric flotation technique was adopted to separate mulberries into five distinct ripening stages (D1–D5, 0.905–1.055 g/cm3). The impact of ripening on mulberry water status, distribution, microstructure, drying characteristics, and product quality was investigated. As ripening progressed, water binding capability initially dropped and then increased, and water distribution and cell microstructure shifted, which led to a shortening of the drying time followed by an extension. Ripeness has a substantial impact on the volatile composition, colour, texture, and sensory quality of dried fruits. D1 fruits were not suitable for drying due to their intact cellular structure, long drying time, and poor product sensory quality. D4 and D5 fruits, on the other hand, had short drying times, and their products had a robust fruity aroma, better palatability, and overall acceptance. This made them ideal for the drying process. The findings in the present research have practical implications for identifying as well as drying effectively during mulberry ripening.