Description
Honey preserves fruit by creating an inhospitable environment through low water activity, acidity, high osmotic pressure, and enzymatic antimicrobial activity.
Technical
The high sugar content of honey lowers water activity below 0.6, while its pH of 3.2–4.5 provides acidity that inhibits spoilage organisms. Glucose oxidase in honey converts glucose to gluconic acid and hydrogen peroxide, producing an additional antimicrobial effect. Together these factors dehydrate fruit cells and suppress microbial growth, allowing long-term storage without heat or salt.
Science
Primary Reaction
Osmotic dehydration and enzymatic production of hydrogen peroxide
Sensory Profile
Aroma ()
sweethoneyedfruitymildwarmfloralcaramelizedspicedearthysun-dried