Comprehensive study on drying parameters and cutting form influence on physicochemical and organoleptic indicators of zucchini

The objective of the study is to determine the optimal parameters for drying zucchini that ensure the preservation of their biological value and high organoleptic properties, taking into account the choice of variety, the influence of the cutting form and processing modes. Objectives: to justify the choice of zucchini varieties/hybrids; to study the influence of the drying type and parameters, the cutting method on the change in humidity and the time to reach equilibrium humidity, the change in physicochemical and organo-leptic indicators; to justify the choice of the type and parameters of drying zucchini depending on the cut-ting form. The studies were conducted at the KNIIKhP - a branch of the Federal State Budgetary Scientific Institution SKFNCSVV. The objects of the study are zucchini grown in 2024 in the Temryuk District of the Krasnodar Region in the farm of A.A. Erokhin. The Iskander hybrid is the most suitable for drying. The higher the drying temperature, the less time is required to achieve equilibrium moisture content of zucchini, regardless of the cutting shape and drying method: IR drying (combined radiation-convective) – from 360 min at 55 °C to 270 min at 70 °C; convective drying – from 390 min at 55 °C to 300 min at 70 °C. The greatest preservation of biologically active substances is observed during convective drying of zucchi-ni (drying temperature 55 °C): vitamin C – (192.4 ± 5.6) mg%; total sugars – (42.9 ± 0.3) %; cellulose – (16.9 ± 1.8) %; total polyphenolic substances – 903.5 mg%. The highest expert assessments were given to samples with convective drying: sliced into circles (5 mm) – with a drying temperature of 60 °C for 360 min; sliced into cubes (10 mm) – with a drying temperature of 55 °C for 390 min. The shape of the slices was of great importance when choosing the drying parameters.