D. MITEVA, I. NACHEVA, A. DJAKOVA and Tsv. TSVETKOV
Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria
MITEVA, D., I. NACHEVA, A. DJAKOVA and Tsv. TSVETKOV, 2008. Extended safe preservation period of foods of plant origin through combined technological methods. Bulg. J. Agric. Sci., 14: 43-47
The sublimation drying of fruits as an innovative technology for preservation their composition and enzyme activity is applied to various fruits: apricots, strawberries, plumbs, peaches and apples. The authors present the main methods of lyophilization as an original biotechnology for cryopreservation of fruits and afterwards are subjected to cold sterilization with 1.5 and 3 kGy doses of gamma irradiation. The combined application of both technologies provides safe and extended preservation of fresh fruits with high content of vitamins, mineral salts, maximum preserved enzyme system, aroma-tasty complex and microbiological purity.