ISHS Acta Horticulturae 581: IV International Congress on Cactus Pear and Cochineal
PRODUCTION OF AN EDIBLE DRIED PRODUCT (CANDY) OF HIGH QUALITY FROM THE PEEL OF CACTUS PEAR FRUIT IN THE EASTERN CAPE PROVINCE OF SOUTH AFRICA USING A SIMPLE PORTABLE SOLAR DRIER |
| Authors: | A.P. Mnkeni, M.O. Brutsch |
| Keywords: | Opuntia ficus-indica, human nutrition, by-products |
| Abstract:
A simple, cheap and portable solar drier with a wooden frame, covered with UV-stabilized greenhouse plastic sheeting, is described as also a procedure for preparing and processing the fruit peel of cactus pear for drying that can be carried out in the home kitchen. The object of the research was to provide a processed food that can be stored for own use and/or sold by needy rural populations who harvest the fruit in the wild. Typically, when the edible pulp of a fresh fruit is eaten, the peel is removed and discarded. In a sunny climate, as is typical of the lower rainfall areas of the Eastern Cape, solar drying is a simple and cost-effective method of drying fruit and vegetables to ensure a supply extending beyond the normal harvest season. Compared with direct drying in the sun, solar driers generate higher temperatures and lower relative humidity (if properly designed and operated) for a shorter drying period. The higher temperatures attained in the solar driers act as a deterrent to insect and microbial activity. In the solar drier the product is also better protected against rain, dust, flies and other pests. Ripe fruits of cultivated and wild Opuntia ficus-indica fruits were used in the trials. The glochids were removed and the thin outer covering of the fruit was peeled and discarded and the thicker, fleshy part of the peel was cooked for one hour in the fruit juice extracted from the fleshy fruit pulp, to which sugar, salt and lemon juice were added. After cooling, the pieces were spread out in a single layer on trays made of perforated plastic fly screen. The trays were loaded into the solar drier, placed in full sunlight, for the product to dry to the desired moisture content. The cooked juice that is left can be used as sweet topping for puddings, cakes, ice cream, pancakes etc. The dried product was tested for yeast and bacterial activity and storage life. It had good a flavour, texture and appearance, with wide appeal, and stored satisfactorily for up to five months. | |
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