Comparison of quality characteristics of fresh and of dried strawberries

The strawberries have a significant place among the berries family. It can be used fresh or for production of different products, available for consumption during the whole year. The aim of this research is to compare the quality changes of fresh and dried strawberries. The strawberries of variety: elsanta, humi grande and mesecharka, from Skopje region were used for drying. Before drying, the following treatments were applied: V0 – not treated, V1 with vitamin C, V2 with sugar solution. The drying was performed in Armenian solar dryer. During research the chemical components of fresh and dried strawberries: the total dry matter, the sugars, the total acids, the proteins, the vitamin C and the mineral matter were examined. On the solar dried strawberry was performed microbiological analysis according to appropriate regulations. Based on the results of this research, the Armenian Solar Dryer showed very good characteristics from the economical and ecological aspect, as well as good quality properties.