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  • Effects of NaCl pre-treatment and different drying temperatures on quality attributed characteristics of Peppermint

  • نویسندگان مقاله
    • M. H Aminifard Department of Horticultural Science, College of Agriculture, University of Birjand, Iran
    • M Khayyat Department of Horticultural Science, College of Agriculture, University of Birjand,
    • Z Barati Department of Horticultural Science, College of Agriculture, University of Birjand
    • T Boshadi Department of Horticultural Science, College of Agriculture, University of Birjand
  • چکیده مقاله

    Aromatic plants are becoming increasingly popular with consumers. Apart from the flavouring use, people are also interested in medicinal and anti inflammatory properties. Peppermint oil is one of the most important essential oils; it is used in pharmaceuticals, cosmetics and flavouring all over the world.The aim of this work was to study the effect of sodium chloride (NaCl) and different air drying temperatures on some traits of Peppermint. Different NaCl concentrations (0, 0.5, 1 and 2%) and drying temperatures (30, 40, 50 and 60°C) were used. It was observed that increment of pre-treatment concentration from 0 to 0.5% increased weight loss, however, other levels was not significant compared with control. Application of NaCl up to 1% increased AA. Drying temperatures of 30 and 40°C were led to the highest AA, chroma, b value and brightness (L) and the lowest hue and a value. Interaction of different pretreatment concentrations and drying temperatures were led to significant effects. The highest WL was obtained with 0.5% pretreatment and both 30 and 40°C drying temperatures. The highest AA and phenolic were observed with 0.5% NaCl and 50°C and 30 °C drying temperatures, respectively. The highest hue was indicated with all concentrations of NaCl and both 50 and 60°Cdrying temperatures.

  • کلید واژه

    air-drying temperature/ total phenol/weight loss/ NaCl

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