The choice of time/temperature combination is critical for ensuring microbiological stability and retaining the characteristic taste of dried blood orange slices. The aim of this study was to investigate the capability of hot air-drying technique to maintain the quality characteristic of dried blood orange slices stored in modified atmosphere packaging (MAP). Hot air-drying at 70 °C for 12 h preserved shrinkage without altering the longitudinal diameter, though thickness was significantly reduced, especially in samples with passive MAP. Increased hardness and masticability were noted due to water removal, with active MAP maintaining high hardness and colour integrity up to 100 days of storage (D100). Sensory analysis revealed differences in colour intensity and flavour between active and passive MAP-stored slices. Headspace solid-phase microextraction (HS-SPME) chromatography identified key chemical compounds contributing to aroma and flavour, highlighting the complex interplay between temperature, storage conditions, and volatile organic compounds production. The study demonstrates that drying combined with MAP storage enhances organoleptic qualities and nutritional value, offering a method to produce a healthy, tasty, and visually appealing snack.

Sugarcane (Saccharum spp. L.), traditionally cultivated in tropical and subtropical regions, is being explored for its agronomic viability in Mediterranean climates. This study assessed the bio-agronomic performance of seven sugarcane varieties and two accessions grown in Sicily, to enhance the fermentation process to produce rum agricole, a spirit derived from fresh cane juice. Agronomic evaluations revealed significant varietal differences, with juice yields of 5850−14,312 L ha⁻¹ and sugar yields of 1.84–5.33 t ha⁻¹. Microbial control was achieved through the addition of lactic acid, which effectively suppressed undesirable bacterial growth and improved fermentation quality. Furthermore, the application of two selected Saccharomyces cerevisiae strains (MN113 and SPF21), isolated from high-sugar matrices such as manna and honey byproducts, affected the production of volatile compounds, particularly esters and higher alcohols. Sensory analysis confirmed a more complex aromatic profile in cane wines fermented with these selected yeasts, with overall acceptance scores reaching 7.5. Up to 29 aroma-active compounds were identified, including ethyl esters and higher alcohols. This research represents the first integrated approach combining lactic acid treatment and novel yeast strains for the fermentation of sugarcane juice in a Mediterranean context. The findings highlight the potential for high-quality rum agricole production in Sicily.