Talk:Dried fruit

message: It seems to me that this article should be expanded slightly to explain what fruit leather is.  Fruit leather redirects here, and it's mentioned once in passing in the article, but that's about it.  I think fruit leather is created by drying a puree of fruit, kind of like a "Fruit Roll-Up" but created from fruit instead of sugar.  I'm pretty sure I've had it before.  I'm just not sure enough to feel comfortable editing in the definitive Wikipedia passage about it.  So if anyone has good knowledge of fruit leather, please add it to the article.  --Cyde Weys 20:16, 17 September 2008 (UTC)
replies: text: I was also a bit disappointed to find that I can't find any reference in Wikipedia to the Iranian sweet/fruit leather called "lavashak". I can't find any indication of how this is correctly transliterated into English, so would appreciate help from anyone with knowledge of Farsi or who knows something about the origin of this sweet - I realise that it may well be something typical of the entire region, or imported to Iran from Turkey - I'm guessing, as I literally have no idea. Anyone care to help? Jimjamjak (talk) 15:03, 6 August 2012 (UTC)
thread_title: Fruit leather?

message: In this section, it is claimed that "The drying process also destroys most of the Vitamin C in the food." This is complete nonsense. while it is true that Ascorbic acid is destroyed by the high tempertures that result from most cooking processes. The temperatures used in commercial dehydrators rarely exceed 46°C (115° F) Ascorbic acid remains stable at these temperatures. Pending disagreement I will remove this misleading text from the article.
64.223.101.74 (talk) 01:41, 28 February 2010 (UTC)
replies: text: Actually..it does destroy a lot of it. For example in "SPECIFICITIES OF FRUIT FREEZE DRYING AND PRODUCT PRICES" by Ivančević Savo, Mitrović Dragan, Brkić Miladin they find: "According to the research results about the quality of freeze dried raspberries it could be concluded that freeze drying is a very suitable method for drying of sensitive fruits such as raspberry. The results of all analyzes indicate that the quality of convectively dried fruits in comparation to freeze dried is much worse. Advantage of freeze drying is refected in better preservation of L-ascorbic acid, for about 54%, anthocyanins, for around 51%, lower loss of  total favour, for about 66%,  lower volume reduction, for about 92%, higher porosity, for about 49% and better organoleptic mark, for about 51%." also elsewhere in the paper: " Loss of L-ascorbic acid in convectively dried fruit was 63.83%, while in freeze dried was 21.28%, Janković et  al.,  (2006)." (which refers to: Janković, M.,  Bukvić,  B.,  Zlatković,  B.,  Stevanović,  S., Vukosavljević,  P.  (2006): New products raspberry obtained by lyophilization, Economics of Agriculture,  IEP, Belgrade, 53 (2): 327 – 335.)--Egregius (talk) 06:30, 30 October 2014 (UTC)
thread_title: Nutrition

message: Could someone add something about the use of Sulfur Dioxide in dried fruits. Most of the dried apricots and pears I've seen contain this chemical. In addition, the Sulfur Dioxide article mentions this.  Ajoones (talk) 02:35, 2 November 2010 (UTC)
thread_title:  Sulfur Dioxide in Dried Fruits?  

message: The "Dried fruit and Weight Management" section mentions Basal Metabolic Index (BMI).  In terms of diet, BMI normally refers to Body mass index.  There's currently no article for Basal Metabolic Index. Should this sentence be changed or is it referring to an entirely different metric?  I've added a dn tag to the BMI link for the time being. Nick Number (talk) 15:28, 9 November 2010 (UTC)
replies: text: Two different things. BMI is usually referred to as Basal metabolic rate (BMR). The abbreviation isn't used so I removed it, and linked as appropriate. --Muhandes (talk) 16:29, 9 November 2010 (UTC)

text: I'm going to leave this as needs clarification. I'm not a professional, but from my days at the gym, higher BMR is better (burns more calories), so this doesn't fit. --Muhandes (talk) 16:34, 9 November 2010 (UTC)

text: Read a bit more about it, and BMR increases with weight, so it does fit. I'm going to leave the abbreviation in case this was indeed an error. --Muhandes (talk) 16:39, 9 November 2010 (UTC)
replies: text: Great, thank you for the quick response.  It's allowed BMI to be crossed off this month's disambiguation list. Nick Number (talk) 16:45, 9 November 2010 (UTC)
thread_title:  Basal Metabolic Index? 

message: From a reading of this article, it almost feels like an advertisement for dried fruits. There seems to be a major imbalance in that the entire article discusses the benefits of dried fruits while neglecting any seeming negative aspects. What irks me particularly is the claim that there is little loss of nutrition when drying fruits. While eating identical amounts of dried vs fresh fruit would definitely make both seem to have similar nutritional content (or even favour dried fruits), the impression given by the article is that nutrients are not lost when drying. This is untrue, and a quick comparison (between raw and dried apples, for instance) on the US National Agricultural Library Nutrient Data Laboratory shows that for the same mass of fruit (excluding water content, that is) there is an indeed a loss of nutrients such as Vitamins C, A, E, and K. I don't quite have the time to correct this right now, so I will tag this article, and if anyone has time to deal with it, that's great. Otherwise, I will do it myself when I do have time. Brambleclawx 22:04, 24 December 2012 (UTC)
replies: text: Yes, it reads like a disguised advertisement, and is also quite verbose. Perhaps if you want to go way over in the other direction, you could include [[Fructose intolerance (disambiguation) as a negative aspect. Sminthopsis84 (talk) 22:28, 24 December 2012 (UTC)

text: Information such as frequent overeating of dried fruits should be added as well as changing the nutrition loss information it should be noted however that Vitamin C does not significantly degrade until 90 degrees C and dehydration temps are well below this.  What typically is causing the degradation is not heat but oxygen exposure and the sulfur dioxide which protects some nutrients at the cost of others 67.52.42.116 (talk) 17:39, 1 March 2013 (UTC)

text: Agreed.  It clearly is not neutral and presents a one-sided point of view.  Most notably, the external links are almost entirely to fruit growers advisory boards, which is a bit of a giveaway.  It reads like marketing content.  — Preceding unsigned comment added by 216.3.99.206 (talk) 23:43, 5 March 2013 (UTC)

text: I second this big time. This wiki article is a joke. It is among the biggest list on the internet that sum up health advantages of some food. Compare with the wiki article about fruit, which only contains a single paragraph on nutrition, and it appears perverse. It is not worthy of an encyclopedia. Solution: make it only a single paragraph on nutrition (similar to the fruit article) and have all other information in a seperate article.  — Preceding unsigned comment added by 78.155.14.19 (talk) 21:08, 10 August 2013 (UTC)

text: I am concerned about the glowing, one-sided endorsement of their oral health benefits, which seems to be taken almost verbatim from a study underwritten by the California Raison Board. 107.199.198.217 (talk) 20:56, 21 September 2013 (UTC)
thread_title:  Bias 

message: 1) Gas  google it, it is real and common.  — Preceding unsigned comment added by 12.53.159.138 (talk) 22:04, 31 December 2012 (UTC)
thread_title: Downsides of dried fruit

message: So, there's plenty of comments that this thing reads like promo. I looked at the "nutrition" section.
There aren't many links to support its claims. The first - http://www.mypyramid.gov/pyramid/fruits.html - is dead. Looking at the internet archive copy - https://web.archive.org/web/20110521012117/http://www.mypyramid.gov/pyramid/fruits.html - is (a) far too fluffy, and (b) just doesn't support the claim "Dried fruits retain most of the nutritional value of fresh fruits". The second - http://www.health.gov/dietaryguidelines/dga2005/document/html/AppendixB.htm#appB1 - can only support "Dried fruits are a particularly significant source of dietary fiber and potassium..." via SYN. 
So I've removed the section.
The "Bone health" section also looks dodgy. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3330619/ looks more sensible, and barely mentions dried stuff, so I think the section in the article is far too unbalanced, and so goes.
William M. Connolley (talk) 22:11, 17 December 2014 (UTC)
thread_title:  Promo 

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thread_title:  External links modified 

message: It really bugs me that the "Types" section talks exclusively about mangoes. It appears somebody wrote this section assuming this page is only about dried mangoes, not dried fruit in general. 137.82.238.41 (talk) 16:58, 8 June 2019 (UTC)
replies: text: Have split the content to Dried mango – Thjarkur (talk) 23:22, 7 January 2021 (UTC)
thread_title:  Types