EFFECT OF DRYING METHOD ON PROCESS DURATION, YIELD, AND QUALITY OF PUMPKIN FRUITS

This article investigates the morphological characteristics of pumpkin varieties and the effect of pre-drying treatments on drying duration and product yield. The results showed that varieties with a higher pulp proportion are technologically more suitable for drying and processing. Among the pre-drying treatments, blanching significantly reduced drying time and increased the yield of the finished product. The obtained results are important for improving pumpkin drying technology.