Abstract: In recent years, China’s fruit and vegetable processing industry has developed rapidly. The process of removing fruits and vegetables has become an important industry that increases farmers’ income, improves agricultural efficiency, promotes regional economic development, and has a large advantage in domestic and foreign markets. However, the flavor substances of fruits and vegetables are important indicators for evaluating the quality of fruits and vegetables, and the types and contents of flavor substances will change greatly during the drying process.
This paper focuses on the current domestic and international research on the effects of hot air drying, vacuum freeze drying, microwave drying equipment and joint drying and other drying techniques on the volatile flavors and non-volatile flavors of fruits and vegetables, as well as the changes in flavor substances caused by different drying techniques. Based on the research progress of the causes of fruit and vegetable drying technology at home and abroad, the current situation and existing problems are analyzed, and the possible development direction of the application of drying technology in flavor materials of fruits and vegetables is proposed.
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