Research Progress on Influence of Drying Methods on Flavor Substance of Fruits and Vegetables

The rapid growth of processing industry on fruits and vegetables has occurred in China presently. Dehydrated fruits and vegetables industry as an important industry has occupy a larger advantage in domestic and overseas market, and has increased farmer income, improved agricultural efficiency, promoted the development of regional economy in China. However, the flavor of fruits and vegetables is an important indicator to evaluate the quality of fruits and vegetables. The type and content of flavor substances will change greatly in the drying process. This article focused on the current domestic and international hot air drying, vacuum freeze drying, microwave drying and the research progress on the effects of combined drying and other drying technologies on the volatile flavors and non-volatile flavors of fruits and vegetables and the causes of changes in flavoring caused by different drying techniques were described in the current topic. Based on the current research status, the status quo and existing problems were analyzed. The possible development directions of the application of drying technology in fruit and vegetable flavors were proposed, and the reference for the research on the flavor quality of dried fruits and vegetables was provided.