The objective of this work was to determine the sensorial preference and the shelf live of dehydrated Fuji and Gala culture apple slices. Drying was done at a temperature of 60 °C and at an air speed of 0.121 m/s inside the tray dryer. In order to carry out the sensorial preference and acceptability test with the use of an evaluation scale, apples with and without pretreatment were used, resulting in a total of 4 samples for analysis. The apple with the greatest acceptance was the Fuji and the culture apple with a high rejection rate was the Gala without pretreatment, represented by 25% of the 100 people who tasted it. According to the sensorial analysis result, the experimental shelf life of the dehydrated apples was determined for Fuji apples without pretreatment and for Gala ones with pretreatment in different packaging types and sizes. In 360 days, in room temperature, a significant increase in the humidity of the apples of both cultures packed in Pet Saran/ Polyethylene was observed while no significant differences were noted with the Polyethylene Terephthalate/Aluminum/Polyethylene and Polypropylene/Aluminum/Polyethylene packaging.
Dehydrated Fuji and Gala apples; sensorial analysis; shelf life; packing
