Abstract Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultrastructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 °C and relative humidity of 35%–40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of cellular structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%–36.40%. Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.

中文翻译：

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高湿热空气冲击热烫 (HHAIB) 通过使酶失活、缩短干燥时间和改变细胞结构来提高杏子的干燥质量

摘要 在 110 °C 和 110 °C 的空气温度下，研究了高湿热空气冲击热烫 (HHAIB) 对过氧化物酶 (POD) 和多酚氧化酶 (PPO) 活性、超微结构、水分分布、干燥时间和关键品质属性的影响。对于 30 到 150 秒的各种暴露时间，相对湿度为 35%–40%。HHAIB 在 120 秒内完全灭活 POD 和 PPO，诱导细胞结构的改变并导致水在细胞区室中重新分配。与未经处理的样品相比，HHAIB 将干燥时间缩短了 19.36%–36.40%。最佳预处理（120 秒）导致杏干具有更高的总酚类物质 (TP) 和总类胡萝卜素 (TC)，以及增强的抗氧化能力和更好的颜色。TP，观察到 TC 和抗氧化能力与 POD 和 PPO 活性、水分分布和干燥时间显着相关。与预热烫 120 秒的干燥产品相比，过度热烫（150 秒）延长了干燥时间，导致 TP、TC、抗氧化能力和颜色的降解程度更高。因此，适当的 HHAIB 预处理可增强干燥过程并改善杏干的质量属性。