Temperature is an important factor that influences the dynamics of drying, therefore, in 2014, we set up an experiment in which we examined the influence of different temperatures and pear maturity of cultivar 'Williams' on drying time and sensory characteristics of dried pears. Previously, the pears were classified into two maturity classes (soft, firm) and the fruit quality parameters and the basic skin colour of fruit before and after drying was measured. We found that soft pears were more mature than firm, which was reflected in higher soluble solids content, lower fruit firmness and titratable acids, and also the pear skin was more yellow and brighter. The temperature affected the colour of dried pears and different maturity had no effect on it. The L* or darkening was influenced by a higher drying temperature and the parameters a* and b* were also influenced by drying temperature and not fruit maturity. Higher temperatures affected the more yellow-reddish colour, which also reflected on the h°. Also, chrome (parameter C*) increased linearly with respect by the higher temperature. The slices were dried faster at higher temperatures, in our case at 50 °C. The temperature and different maturity of pears did not affect the higher ratio of fresh and dried fruit and greater yield of dried fruit. In the sensory evaluation of the slices, the temperature did not have effect on taste and aroma, but the different maturity of the pears did. The soft pear slices were more delicious, aromatic and had a typical flavour of 'Williams' pear. Temperature is an important factor, which has influence on drying and the final product, but more important is fruit quality, which has influence on taste and aroma of dried fruit.
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