Document Type : Original Article
Authors
1
Department of Horticultural Science, College of Agriculture, University of Birjand, Amir Abad Campus, Birjand, Iran
2
Department of Horticultural Science, College of Agriculture, Birjand, Iran.
3
University of torbatheydarieh
10.22092/mpt.2025.357114.1184
Abstract
Berberis integerrima is one of the most important medicinal plant in South Khorasan. This study was conducted to evaluate the effect of different drying methods on biochemical and morphological traits of barberry fruit based on a completely randomized design with 8 treatments including oven (at temperatures of 50, 70 and 90°C), microwave (at powers of 180 and 900 watts), heat lamp, infrared lamp and shade in 3 replications .
The results showed that the effects of different drying methods on soluble sugar, proline, pH, anthocyanin, antioxidant, color, shrinkage, resorption, bacterial and fungal contamination, and total microbial load were significant at the 1% level, but they did not have a significant effect on polyphenol and flavonoid traits.The results showed the highest amount of soluble sugar (about 232.5 mg/g dry weight) and proline (about 8.4 mg/g dry weight) in infrared, shade, microwave with 180 watt power and heat lamp treatments. And the highest inhibition rate of DPPH free radicals was observed with oven treatments with temperatures of 50, 70 and 90, microwave with powers of 180 and 900 and shade.
The highest amount of shrinkage was related to microwave treatment with powers of 180 and 900 watts, the highest amount of water reabsorption and the lowest amount of bacterial, fungal and total microbial contamination was related to microwave treatment with power of 900 watts. In the infrared lamp and heat lamp treatment, the amount of all these traits increased significantly, and the amount of tissue shrinkage and contamination was lower.
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