A Comparative Study of Traditional Sun Drying and Hybrid Solar Drying on Quality, Safety, and Bioactive Compounds in...

Figs are highly perishable, with significant losses due to overripening or failure to meet market standards. Drying is essential to extending their shelf life and reducing food waste. This study evaluated the impact of traditional sun drying and hybrid solar drying on the quality of dried "Pingo de Mel" figs. Sun drying required 5-7 days, while the hybrid solar drying completed the process in 3 days. Both methods resulted in a similar final moisture content (29.43% and 28.14%, respectively), water activity (0.68 and 0.63, respectively), and hardness (2.36 and 2.61 N, respectively). Hybrid solar-dried figs exhibited slightly lower L* values and higher b* values, reflecting a darker appearance with a more pronounced yellow hue. Fresh and sun-dried figs developed fungal growth (Alternaria spp., Aspergillus niger, Cladosporium spp., and Fusarium spp.) within four weeks, while hybrid solar-dried figs remained contamination-free, improving microbial safety. Moreover, hybrid drying preserved higher levels of phenolic compounds, particularly rutin and 5-O-caffeoylquinic acid, along with greater antioxidant activity. Overall, hybrid solar drying offers significant advantages over traditional sun drying by reducing the drying time, enhancing microbial safety, and preserving bioactive compounds, making it a more effective method for fig preservation.