Abstract:

Black mulberry (M. nigra) and white mulberry (M. alba) fruits were dried in three different ways. These methods are drying in the sun, drying in the oven (70, 90 and 110 oC) and microwave (450, 600 and 700 W drying). Fruit weight, moisture content, vitamin C and organic acid contents changes depending on drying processes. Fruit weight is higher in microwave applications than other applications. In sun dried samples, white and black fruit weight were found as 1.07 g and 1.59 g respectively. In the dormitory drying, the fruit weight was 0.57 g-0.88 g in the white mulberry, 1.57 g-1.87 g in the black mulberry, 0.62 g-1.22 g in the white mulberry in the microwave, and 0.76 g-1.41 g in the black mulberry. In the research, changes in the amount of organic acids were observed depended on drying methods. When looking the major organic acid distribution, white mulberry fruits; the highest oxalic acid content (2.88 g 100 g-1) was determined in sun dried fruits, the highest citric acid content (14.15 g 100 g-1) and malic acid content (17.67 g 100 g-1) were determined in dried fruits in oven (110 oC). When the organic acid contents of black mulberry fruits were examined; The highest oxalic acid (2.88 g 100 g-1), malic acid content (g 100 g-1) and citric acid contents (9.09 g 100 g-1) were determined in sun dried fruits. In this study, the highest vitamin C content (31.66 mg 100 g-1) was identified in fresh black mulberry fruits. In this study, it was determined that there were significant changes in the biochemical contents of white mulberry and black mulberry fruits depending on the drying methods, and the vitamin C content of fresh fruits was higher than dried fruits.

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