Abstract
The high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
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