EFFECT OF DIFFERENT DRYING METHODS ON THE LEVELS OF CAROTENOIDS AND CHLOROPHYLL HERB HYSSOP (HYSSOPUS OFFICINALIS)

Herb hyssp scientific name hyssopus officinalis belonging to the family lamiaceae is one of the most important of medicinal plants used in the pharmaceutical industry. Drying is the oldest method of storing agricultural produce after harvest (Azizi et al,1389).,This process involves the removal of moisture by evaporation operation as attaining a certain threshold , the product can be stored for a long time,and activity enzymes , micro-organisms and yeasts in the end .This study effects of drying on chlorophyll and carotenoid in herb hyssop can be.Materials and MethodsThe effect of different drying methods on chlorophyll and carotenoid randomized complete block experimental design with three treatments and three replications was conducted in the shadow of two levels of three methods of drying techniques and the fan,the oven 40 degree in microwave for 72 hours and was conducted in 1000 in 20 minutes . After drying the samples for the measurementof chlorophyll and carotenoid spectrophotometer was used.The results were analyzed using SAS software.Results and Discussion Traits were affected by drying .The highest chlorophyll concentrations were found in microwave drying method because high temperatures cause more water to lose plants cholorophyll concentration in the plant is high .The lowest concentration of cartenoids was achieved using microwave dring becaused the high temperature will destroy the carotenoid pigments.

کلیدواژه ها:

Drying ، shad ، oven ، microwave