Changes in Sensory, Nutritional, and Flavor Dynamics of Dried 'Nanguo' Pear Prepared via Cubing- Steaming- Heat Pump Drying Method

'Nanguo' pears are highly prized by consumers for their rich nutritional content and intense aroma. However, as a respiratory climacteric fruit, they cannot be stored long-term after harvest. Drying offers a solution to this challenge, preserving both nutritional and flavor value. This study employed sensory evaluation metrics to investigate a three-step process (cubing-steaming-heat pump drying) and determined the optimal processing conditions for dried 'Nanguo' pears. It examined the dynamic changes in sugar-acid ratio, total phenolic content, free amino acids, and aroma during the drying process. Results indicate that under conditions of hardness 7.7–8.3 N, steaming temperature 98°C, steaming time 31 min, drying temperature 63°C, and drying time 34 h, dried 'Nanguo' pears achieved 31.2% moisture content. This process increased the sugar-acid ratio, and the total phenolic content decreased by 1.29 mg/g,produced a more golden color, enhanced sweetness, and reduced acidity. Furthermore, dried 'Nanguo' pears are rich in essential amino acids, with levels increased by 455.60 mg/kg compared to fresh fruit. The levels of aroma components such as ethyl caproate, ethyl acetate, and ethyl 2,4-decadienoate in dried 'Nanguo' pears have all increased. This study lays a theoretical foundation for the high-quality development of dried 'Nanguo' pear products and holds significant implications for enhancing the value-added processing of 'Nanguo' pears.