Non-brittle dried fruits and vegetables

A method for producing non-brittle dried fruits or vegetables, said method comprising (1) applying an aqueous solution containing about 1 to about 40 percent of a polyhydric alcohol to the exterior surface of the fruits or vegetables to be dried;

• (2) maintaining the fruits or vegetables and aqueous solution from step (1) for about 10 seconds to about 2 minutes at temperatures below about 20° C. to allow sufficient polyhydric alcohol to migrate into cellular structures of the fruits or vegetables;
• and (3) freeze drying the fruits or vegetables from step (2) to a moisture content of less than about 10 percent to obtain the non-brittle fruits or vegetables, wherein the non-brittle fruits or vegetables contain at least about 0.1 percent polyhydric alcohol, and wherein the non-brittle fruits or vegetables are less susceptible to breakage or fracture as compared to comparable fruits or vegetables dried in a comparable manner without application of the aqueous solution containing the polyhydric alcohol.

Non-brittle dried fruits or vegetables comprising fruits or vegetables which have been freeze dried in the presence of an aqueous solution containing about 1 to about 40 percent of a polyhydric alcohol to form the non-brittle dried fruits or vegetables, wherein the fruits or vegetables are contacted with the aqueous solution and maintained in the aqueous solution for about 10 seconds to about 2 minutes at a temperature below about 20° C. prior to being freeze-dried, and wherein the non-brittle fruits or vegetables are less susceptible to breakage or fracture as compared to comparable fruits or vegetables freeze dried in a comparable manner without presence of the aqueous solution containing the polyhydric alcohol.