Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Table 1

Color parameters of kiwifruits samples dried by different drying methods.

Drying method	Surface color
	FVD	62.45 ± 1.42^b	1.34 ± 0.22^c	31.54 ± 1.49^b	10.27 ± 0.25^b	82.71 ± 1.54^c
AD	55.88 ± 0.35^c	3.05 ± 0.18^a	38.73 ± 1.36^a	12.28 ± 0.52^a	76.00 ± 1.08^d
FVD-AD	60.30 ± 1.17^b	0.97 ± 0.20^d	28.64 ± 0.79^b	6.55 ± 0.14^c	88.16 ± 1.12^b
Fresh	67.62 ± 0.51^a	2.42 ± 0.32^b	24.36 ± 0.21^c	0	97.30 ± 2.24^a

Note. Data are shown as the mean ± SD (). Means within a column with the same letter are not significantly different as indicated by Duncan’s multiple-range test (). FVD: freeze vacuum drying; AD: air drying; FVD-AD: combined drying consisting of freeze vacuum drying and air drying.