Abstract:

In Turkey, three species of mulberries, white (M. Alba), black (M. Nigra), and red-purple (M. Rubra) are grown commonly. These widely can be consumed fresh as well as dry. However, its rapid post-harvest decay raises major concerns about the sustainability of the fruit for both food and economic purposes. In this regard, besides the fresh consumption of black mulberry fruit, it can consume as dried it also offers an alternative way. In this study, it was aimed to compare some quality parameters in fresh and dry samples of Morus rubra fruits grown in Tokat. It was applied different temperatures to Morus rubra fruits that at collected in two different maturity levels (semi-ripe and full-ripe). In the drying process, mulberry fruits were dried in a hot air dryer at 40, 50, 60, and 70°C. Total phenol, Total phenol, total monomeric anthocyanin, total antioxidant capacity, colour values (L, a, b) chroma, hue (ho), and browning indices values will be measured in fresh and dried products. In addition, different mathematical models will be tried by constantly noting the weight drops of the products at certain time intervals and determining which mathematical model will best predict the drying kinetics Downloads PDF Published 30-12-2022 How to Cite Al-Salihi, A. A. M., Olgaç, M., Dinçer, E., Polatcı, H., & Saraçoğlu, O. (2022). Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits. Turkish Journal of Agriculture - Food Science and Technology, 10(sp2), 3008–3013. https://doi.org/10.24925/turjaf.v10isp2.3008-3013.5753 More Citation Formats ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver Download Citation Endnote/Zotero/Mendeley (RIS) BibTeX Issue Vol. 10 (2022): Special Issue 2 (TARGID 2022) Section Research Paper License

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