Preservation of some wild fruits wi̇th different drying techniques, growing in Gümüşhane, Turkey, and determination of their physical chemical properties

In this study; It is aimed to determine suitable drying conditions in order to maintain the quality characteristics of wild pear, hawthorn, barberry, cranberries and rosehip wild fruits that grow naturally in Gümüşhane. For this purpose, drying processes was carried out by drying in the lyophilizer, drying in the oven and drying in the open air. Water activity, color, pH, dry matter, ash, phenolic substance, vitamin C, antioxidant substance, sugar and mineral substance analyzes were performed in dried products. The highest amount of vitamin C was obtained by freezing in the lyophilizer, but it was found to be below the limit of quantification by drying in the oven. The highest amount of vitamin C was found in the dried rosehip in the lyophilizer (1594 mg/kg). Total sugar content was obtained by freeze-drying in lyophilizer and the highest sugar content was determined in wild pear (43.06 %). The VII amount of antioxidant with DPPH was generally obtained as a result of drying with lyophilizers and it was found that cranberry fruit had the highest antioxidant content in wild fruits (93.45 %). Total antioxidant amount was recommended in the oven drying method and the highest total antioxidant amount was determined in dried rosehip (33.38 mg/g). The phenolic content of the wild fruits examined changed slightly depending on the preservation method. The highest amount of phenolic matter was found in dried cranberry (935.59 GAE mg/kg) in lyophilisers. When the results obtained from the fruits dried with different drying techniques in terms of the total amount of mineral matter, were compared with each other the mineral contents of the dried fruits in the oven are generally higher than the mineral contents of the dried fruits by other methods, and the fruits which are dried with lyophilizers except for some exceptions have the lowest content. It is thought that the results obtained from this study and the detailed phytochemical analysis of these fruits will shed light on food and pharmacy research.