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

Table 3

Changes in total flavonoid and phenolic content and antioxidant activity of kiwifruits dried by different drying methods.

	FVD	AD	FVD-AD	Fresh
AA(mg/100g)	234.75 ± 14.54^b	101.51 ± 10.98^d	183.99 ± 5.49^c	300.70 ± 5.42^a
TFC (mg rutin/g d.w.)	1.56 ± 0.04^b	0.76 ± 0.01^d	0.84 ± 0.02^c	2.31 ± 0.05^a
˙DPPH (%)	368.68 ± 1.77^b	257.35 ± 4.56^d	306.10 ± 1.59^c	424.28 ± 0.24^a

Note. Data are shown as the mean ± SD (). Means within a row 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.