EFFECT OF PROCESSING ON NUTRIENT COMPOSITION AND TEXTURE OF PRUNES

Skin texture was influence by hydration procedure with the methods requiring the longest time at high temperatures producing the tenderest skin. The texture of freshly hydrated prunes continued to change during the first 6–15 weeks of storage. Hydration method had a pronounced effect on the nutrient composition and texture of prunes. No vitamin A loss occurred when prunes were hydrated by a high temperature short time process, compared to an 18% loss in the slower procedures. The skin of the prune contained more vitamin A and iron than the pulp.