Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits
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 pur...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5753 |
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| author | Ala Asi Mohammed Al-Salihi Mehmetcan Olgaç Emircan Dinçer Hakan Polatcı Onur Saraçoğlu |
| author_facet | Ala Asi Mohammed Al-Salihi Mehmetcan Olgaç Emircan Dinçer Hakan Polatcı Onur Saraçoğlu |
| author_sort | Ala Asi Mohammed Al-Salihi |
| collection | DOAJ |
| description | 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 |
| first_indexed | 2024-04-10T14:14:03Z |
| format | Article |
| id | doaj.art-472ee387babc40c0bb462c076b6b7a77 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T14:14:03Z |
| publishDate | 2022-12-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-472ee387babc40c0bb462c076b6b7a772023-02-15T16:09:35ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2022-12-0110sp23008301310.24925/turjaf.v10isp2.3008-3013.57532775Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra FruitsAla Asi Mohammed Al-Salihi0Mehmetcan Olgaç1Emircan Dinçer2Hakan Polatcı3Onur Saraçoğlu4Horticulture, Faculty of Agriculture, Tokat Gaziosmanpaşa University, TokatDepartment of Biosystem Engineering, Faculty of Agricultural, Tokat Gaziosmanpasa University, TokatHorticulture, Faculty of Agriculture, Tokat Gaziosmanpaşa University, TokatDepartment of Biosystem Engineering, Faculty of Agricultural, Tokat Gaziosmanpasa University, TokatHorticulture, Faculty of Agriculture, Tokat Gaziosmanpaşa University, TokatIn 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 kineticshttp://www.agrifoodscience.com/index.php/TURJAF/article/view/5753antioxidantphenolanthocyanindryingmulberry |
| spellingShingle | Ala Asi Mohammed Al-Salihi Mehmetcan Olgaç Emircan Dinçer Hakan Polatcı Onur Saraçoğlu Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits Turkish Journal of Agriculture: Food Science and Technology antioxidant phenol anthocyanin drying mulberry |
| title | Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits |
| title_full | Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits |
| title_fullStr | Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits |
| title_full_unstemmed | Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits |
| title_short | Comparison of Some Quality Parameters in Fresh and Dry Samples of Morus Rubra Fruits |
| title_sort | comparison of some quality parameters in fresh and dry samples of morus rubra fruits |
| topic | antioxidant phenol anthocyanin drying mulberry |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5753 |
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