Combined effect of drying techniques and variety on physiochemical characteristics, phytochemical contents and quality of dried figs (Ficus carica L.)

Authors

  • Sahar Rashid Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Maryam Nasir Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Hira Faiz Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Rashid Hussain Department of Horticultural Sciences, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Punjab, Pakistan
  • Mohsin Abbas Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Muhammad Maaz Aziz Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Amna Jamil Kanwal Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Nida Mahreen Horticultural Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
  • Muhammad Iftikhar Land Resources Research Institute (LRRI), National Agricultural Research Centre (NARC), Islamabad, Pakistan

Keywords:

Antioxidant, Drying time, Ficus carica L.,, Fruit preservation, Solar drying, Total phenolics

Abstract

Figs are highly nutritious fruits but at same time they are highly perishable with very short span for fruit availability. So, fruit preservation is needed to meet food security issues. Drying is a practical preservation technology that helps maintain quality and makes figs available year‑round. This study evaluated the effects of three drying techniques (Sun Drying, Solar Drying, Electric Hot Air Drying) on the physicochemical and Phytochemical characteristics of two local varieties Black Ball and Pink Rose. The experiment was laid out according to Completely Randomized Design (CRD) under factorial arrangement. Results indicated that Pink Rose dried through solar drying outperformed other techniques with respect to maximum fruit weight (14.53 g), largest fruit area (1392 mm²), and highest dried fruit recovery (36.36%). Electric hot‑air drying required the shortest drying time (72.33 h), while sun drying needed the longest (167.9 h). Pink Rose subjected to solar drying preserved the highest levels of total soluble solids (25.50%), total sugars (28.10%), and ascorbic acid (12.53 mg/100 g). Black Ball exhibited the highest antioxidant activity (110.53 mg/100 g), whereas Pink Rose showed the highest phenolic content (132.63 mgGAE/100 g) when processed by solar and electric hot‑air drying, respectively. Overall, solar drying offers substantial advantages over conventional sun drying by minimizing the drying time, increasing microbial protection, enhancing retention of bioactive substance, thereby providing a more efficient approach to preserving figs.

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Published

2026-07-13

How to Cite

Rashid, S., Nasir, M., Faiz, H., Hussain, R., Abbas, M., Aziz, M. M., Kanwal, A. J., Mahreen, N., & Iftikhar, M. (2026). Combined effect of drying techniques and variety on physiochemical characteristics, phytochemical contents and quality of dried figs (Ficus carica L.). Journal of Pure and Applied Agriculture, 11(1). Retrieved from https://ojs.aiou.edu.pk/index.php/jpaa/article/view/3627

Issue

Vol. 11 No. 1 (2026): Journal of Pure and Applied Agriculture

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Articles

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