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<p>Optimizing post-harvest drying methods for medicinal plants plays a crucial role in agricultural management and development by enhancing product quality, reducing post-harvest losses, and supporting value-added production strategies through the preservation of active compounds, prevention of spoilage, and extension of shelf life. This study, conducted using a completely randomized factorial design with three replications, evaluated the effects of five drying methods—shade drying at 25 ± 3&#xa0;°C, oven drying at 55&#xa0;°C, vacuum oven at 55&#xa0;°C, microwave at 600&#xa0;W, and infrared at 0.3&#xa0;W—and three storage durations (1, 75, and 150 days) on the quality characteristics and secondary metabolites of squirting cucumber (<i>Ecballium elaterium</i>) fruit. Among the drying methods evaluated, infrared drying at 0.3&#xa0;W most effectively preserved key bioactive compounds, including chlorophyll <i>a</i> (11.2&#xa0;mg/g), chlorophyll <i>b</i> (3.8&#xa0;mg/g), carotenoids (2.1&#xa0;mg/g), and total phenolic content (68&#xa0;mg GAE/g DW). The greatest total color change (ΔE = 45.2) was observed in shade-dried samples after 150 days of storage, whereas the minimal color change (ΔE = 18.5) was recorded in fresh fruit. The highest total color change occurred in shade-dried samples after 150 days, while the least change was observed in fresh fruit, followed by infrared drying (0.3&#xa0;W) on day one. The chroma and whiteness indices were highest in fresh fruit and infrared-dried samples, while the lowest values were found in shade-dried samples. Faster drying methods, like infrared, better preserved color quality, while slower methods, such as shade drying, led to greater color changes due to prolonged exposure to oxidation.</p>

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The Impact of Different Drying Methods and Storage Conditions on the Metabolic and Quality Changes in Ecballium Elaterium Fruit

  • 期刊论文

  • 发表日期：

    2025年10月14日

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  • Nasrin Hosseinzadeh,
  • Hassanali Naghdi Badi,
  • Sepideh Kalateh Jari,
  • Ali Mehrafarin,
  • Sakineh Saeidi-sar

摘要

Optimizing post-harvest drying methods for medicinal plants plays a crucial role in agricultural management and development by enhancing product quality, reducing post-harvest losses, and supporting value-added production strategies through the preservation of active compounds, prevention of spoilage, and extension of shelf life. This study, conducted using a completely randomized factorial design with three replications, evaluated the effects of five drying methods—shade drying at 25 ± 3 °C, oven drying at 55 °C, vacuum oven at 55 °C, microwave at 600 W, and infrared at 0.3 W—and three storage durations (1, 75, and 150 days) on the quality characteristics and secondary metabolites of squirting cucumber (Ecballium elaterium) fruit. Among the drying methods evaluated, infrared drying at 0.3 W most effectively preserved key bioactive compounds, including chlorophyll a (11.2 mg/g), chlorophyll b (3.8 mg/g), carotenoids (2.1 mg/g), and total phenolic content (68 mg GAE/g DW). The greatest total color change (ΔE = 45.2) was observed in shade-dried samples after 150 days of storage, whereas the minimal color change (ΔE = 18.5) was recorded in fresh fruit. The highest total color change occurred in shade-dried samples after 150 days, while the least change was observed in fresh fruit, followed by infrared drying (0.3 W) on day one. The chroma and whiteness indices were highest in fresh fruit and infrared-dried samples, while the lowest values were found in shade-dried samples. Faster drying methods, like infrared, better preserved color quality, while slower methods, such as shade drying, led to greater color changes due to prolonged exposure to oxidation.