摘要：This study aimed to assess the impact of heat pump drying on biochemical properties of plums (Prunus domestica L. Var. Stanley, Gabrovska, Strinava, Mirabelle de nancy) and to determine the informative indication to select suitable varieties for drying. Drying process was carried out using heat pump dryer at initial temperature 45°C, air flow velocities of 4.6 m.s-1 and initial air humidity of 8-10 g.kg-1 up to equilibrium moisture content. The assessment was based on total sugars, sucrose, invert sugar, organic acids, ascorbic acid and anthocyanins in fresh and dried fruits. A trend towards reducing the values of the indicators, which leads to discernibility at α=0.05 for the four varieties was established. In terms of taste was used the total sugars and organic acids ratio, which have a statistical equality between the values of fresh and dried fruit at varieties Stanley and Strinava.
