This study was aimed to investigate the effects of hot air drying (60-100 celcius, 1.5 m/s, 6-17 h; final products contained 10.50 +/- 0.29% moisture) on the levels of total phenolic compounds (TPC) including both soluble phenolic compounds (SPC) and insoluble phenolic compounds (IPC) as well as ascorbic acid in pumpkin slices. IPC accounted for an average of 74.9% of the TPC in fresh pumpkin flesh, but only accounted for 49.4% (100 celcius drying) to 59.7% (60 celcius drying) of the TPC in the final dried pumpkin slices. As the drying temperature increased, the retention of IPC (22.8-42.7%), ...
