Quick Answers
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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