摘要：The influence of different drying methods on chemical and physical characteristics of date palm {Phoenix dactylifera L. cv. Medjool) fruits was assessed. Drying methods were natural(control), sun, fan, and forced warm air.Fruit moisture content prior drying ranged between 30 and 60%. Fruit from natural dryinghad lighter color, lower firmness and optimal moisture content (23-25%) ,compared to the other treatments. Additionally, phenolic compounds, fructose, sucrose and mineral content from natural drying were significantly higher than those from other treatments,except for potassium concentration. Overall,the natural drying method was the best method for 'Medjool' date compared to the other three treatments.
