Effect of Drying Methods on Physiochemical Characteristics and Mineral Composition of Mulberry Fruits
Effect of Drying Methods on Physiochemical Characteristics and Mineral Composition of Mulberry Fruits
Ishtiaq Ahmad1*, Muhammad Nafees1, Maryam2, Irfan Ashraf3, Ambreen Maqsood4 and Muhammad Saqib5
Figure 1:
Effect of drying methods on, A) fresh and dry fruit weight, B) fruit length, C) width, and D) surface area, E) fruit moisture %age, on mulberry fruits. Similar letters indicate a non-significant difference (P ≤ 0.05) amongst the drying methods on two cultivars, the black and white mulberry.
Figure 2:
Effect of drying methods on, A) Fe, B) Zn, C) Mn and D) Cu, contents in black and white mulberry fruits. Similar letters showed non-significant difference (P ≤ 0.05) among cultivars for different mineral contents affected by drying methods.
November 2022
Vol.38, Iss. 5, Pages 1-396
