Evaluation of quantitative and qualitative traits of coriander (Coriandrum sativum L.) using different drying methods

The present study was performed to investigate the effect of different drying methods such drying in shade, sun and oven on some of the qualitative and quantitative characteristics of coriander based on completely randomized design, regarding to the importance of aromatic vegetables such as coriander and also the high effect of drying methods in quality and quantity of the plants. This experiment was performed by five treatments including drying in the shade, sun, oven (45°C, 55°C and 65 °C) with three replications. Some traits such as drying time, total chlorophyll, essential oil content, antioxidant activity, a phenol compound, microbial pollution level, and color were measured. Results indicated that the maximum total chlorophyll, phenol compound, and antioxidant activity were obtained in the drying method in 45°C in oven, shade and 65°C in an oven, respectively. The best color quality was observed at 45°C in an oven. The results showed that drying in the oven could reduce microbial contamination, however, it reduced essential oil content. The fastest method for drying was using the oven at 65°C.

Keywords:

Coriander , Drying , Microbial contamination , Oven