Thin-Layer Drying of Pumpkin Fruit Slices

Pumpkin (Cucuribita Spp.) fruit slices were subjected to pre-drying treatments and drying using methods of uncontrolled sun and oven drying. The two-way interaction between drying methods and pre-drying treatments had significant effect on chemical qualities. Pumpkin subjected to salt solution dipping treatment and oven dried had higher chemical concentrations. Among the pumpkin fruit accessions, pumpkin accession 8007 had the superior TSS after drying. Among the three pre-drying treatments, salt solution dipping treatment had significant effect and the most efficient pre-drying treatment to retain the quality of dried pumpkin fruits without significant chemical quality deterioration. Salt dipping treatment combined with low temperature (60 degrees C) oven air circulation drying is recommended to maintain quality of dried pumpkin slices. Integrated pre-and postharvest treatment including the genetic factor was shown to have significant effect on the drying kinetics as well as quality after drying of pumpkin.