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Effect of Drying Techniques and Storage on Mulberry (Morus alba) Quality

Effect of Drying Techniques and Storage on Mulberry (Morus alba) Quality

Murtaza Ali*, Yasser Durrani and Muhammad Ayub

 
Department of Food Science and Technology, Faculty of Nutrition Sciences, The University of Agriculture Peshawar, Pakistan.

ABSTRACT

This research work was carried out to check the effect of selected dehydration techniques sun drier cabinet drier, tunnel dryer, solar drier and portable solar dryer, on the white mulberry fruit (Morus alba) variety grown in District Skardu, Gilgit Baltistan. After drying, mulberry fruit was stored for 150 days and evaluated for physiochemical and sensory parameters (water activity, ash content, percent acidity, pH, moisture content, reducing and non-reducing sugars, taste, texture, color and overall acceptability). Statistically minimum decrease was observed in water activity, pH, moisture content and organoleptic characters. While, stable increase was noted in percent acidity and ash content during storage. It was concluded and recommended on the basis of mentioned facts that mulberry fruit dehydrated by using solar drier and portable solar drier are best drying technique for mulberry fruits. 

 

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Sarhad Journal of Agriculture

March

Vol. 37, Iss. 1, Pages 1-330

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