Effects of relative humidity and temperature on small scale peach fruit drying using a tunnel solar dryer: a case study of peach fruit produced by small scale farmers in the midlands of Kwazulu-Natal, South Africa

The study investigated the relationships between tunnel and ambient temperature and relative humidity (RH) and their effects on the performance of a tunnel solar dryer tested by drying peach slices. The temperature and RH showed an inverse proportion because if the ambient temperature increased, both the tunnel and ambient RH dropped. There was a direct proportion between the increasing ambient temperature and increased tunnel temperature. The use of treatment such as ascorbic acid or lemon juice did not have a significant effect on the overall drying between the yellow and white landraces. Ascorbic acid had a tendency to perform better than lemon juice which was also better than the untreated slices in terms of the taste and overall acceptability of the dried products. White peach slices were of better quality than yellow slices. It was concluded that solar drying is possible in the Midlands region. Extension officers and researchers can work hand in hand in partnerships with communities in implementing old and cheap but ignored technologies such as this method of food drying.Keywords: Ambient temperature, ambient RH, tunnel RH, tunnel temperature, lemon juice, ascorbic aci

Determinations of physical and chemical properties of KwaZulu-Natal’s household white peach ‘landrace’ in relation to extension services - a case study of Impendle Local Municipality

Indigenous fruits constitute a very important part in the food basket of the household farming community in South Africa. Household growers of white peach landrace in KwaZulu-Natal at Impendle Local Municipality suffer major losses due to lack of maturity indices that would allow them to predict and plan for harvesting dates. As a result, the fruit is harvested later than its physiologically correct date and processing becomes difficult when the fruit is overripe or spoilt. Extension services do not have enough information on such fruit quality parameters to assist the farmers. With the aim of developing and promoting the value chain in household farming, this study identified physical and chemical parameters linked to peach landrace maturity in relation to extension. Maturity and ripening related parameters were determined. Fruit reached maturity 129 days after full bloom (DAFB) and this coincided with mass, volume and moisture content at respective stages of 80.00 g, 55.20 cm3, and 83%. Firmness decreased significantly from 79.00 N to 24.70 N during ripening. Total soluble solids (TSS) increased from 13.5 to 19.00 °Brix. The pH value decreased from 3.40 to 4.00. The TSS:TA (titrable acidity-TA) ratio increased from 21.11 to 35.84. The results showed that DAFB, firmness, mass, TSS, volume, and TSS:TA ratio have potential to be used in relation to extension for maturity indexing of white landrace peach fruit as parameters to determine the maturity indices and quality of the smallholder farmer.Keywords: Extension services, Local informal market, Degree of ripeness, Postharvest quality, Maturit