INNOVATIVE USE OF ENZYMATIC TREATMENTS TO IMPROVE THE QUALITY AND SHELF LIFE OF DRIED FRUIT PRODUCTS

Sirojiddinov Asliddin

Authors

Sirojiddinov Asliddin Gulistan state university

Keywords:

Enzymatic treatment, dried fruits, shelf life, food quality, pectinase, fruit preservation, biotechnology, postharvest processing.

Abstract

This research investigates the innovative application of enzymatic treatments to enhance the quality and shelf life of dried fruit products. The study focuses on how specific enzymes such as pectinase, cellulase, and protease affect texture, color retention, and microbial stability of fruits during and after the drying process. Drawing on recent scientific literature and experimental approaches, this paper outlines the biochemical mechanisms involved and discusses the practical implications for industrial fruit processing. The use of enzyme pre-treatment significantly improves the final product’s sensory and nutritional qualities and prolongs its shelf life, presenting a promising strategy for modern food preservation.

References

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