Effect of drying methods and storage packages on some stevia varieties quality traits

Stevia plant steviosoides have sweetening potential 250–300 times that of sucrose in addition to its low calories action is suitable for diabetic and dietary habits. A laboratory experiments were conducted to estimate the effect of drying methods and storage containers for the leaves of three types of stevia plants in the laboratory of the Sugar Crops Research Institute at the Agricultural Research Center in the 2023 season, that to evaluate some quality traits of the leaves of some stevia varieties (Egy1, Spati, China1). The leaves were dried using three drying methods (microwave oven, electric oven and air drying) and were divided into four storage packages (plastic, under vacuum, jute and paper). All treatments were stored at a temperature of 5° C and the results were estimated after 90, 180 and 270 days from the start of storage the determent traits were measured with Fourier Transform Infrared Spectroscopy (FTIR). Results reveal that all studied traits were significantly affected with drying methods and storage package of the three studied varieties. The results indicated that drying Egy1 stevia variety leaves in microwave or electric oven with plastic vacuum packing or jute gave the best values for all studied traits followed by Spanti then China 1 varieties for all storage periods.