Abstract:

For blueberries immersed in high fructose corn syrup (70±1 °Brix), the osmotic dehydrating temperature influences the content of vitamin C in the blueberries, especially at 65 ℃ vitamin C is lost largely, while at 45 ℃ its loss is the lowest. Moreover, the stability of anthocyanin in dried blueberries stored at 5±1 ℃ is better than that stored at 22±1 ℃. During the storage with light, the content of anthocyanin in dried blueberries decreases rapidly, while stored in the dark it decreases slowly.

Key words: blueberry, osmotic dehydration, fluidized bed, anthocyanin