Main Article Content
Abstract (in English)
Apricots (Prunus armeniaca L.) are perishable fruits with high moisture content, which require efficient drying technologies to preserve their nutritional and sensory qualities. This paper reviews the impact of various drying methods on the quality characteristics of apricots, including sensory attributes, physicochemical properties, and nutritional value. To achieve these objectives, a narrative review methodology was adopted, enabling a comprehensive examination of the topic by systematically collecting, summarizing, and synthesizing findings from existing research. This approach facilitated an in-depth analysis of the literature, providing a holistic understanding of the subject matter. Conventional drying methods are cost-effective but often cause nutrient loss and sensory deterioration. Modern techniques such as freeze-drying, microwave drying, and vacuum drying are more effective in preserving flavor, texture, and bioactive compounds. Hybrid and emerging methods offer a balance between efficiency, energy consumption, and product quality. Advanced drying methods, particularly freeze-drying and microwave drying, enhance apricot preservation. Hybrid and sustainable technologies hold significant potential for future improvements in apricot drying, underscoring the need for further research to optimize processes and minimize environmental impacts.