Sustainable processing and nutritional enhancement of dried figs ( <i>Ficus Carica</i> L. cv. Brown Turkey) by different drying technologies

ABSTRACT The present investigation utilised the precision‐controlled pre‐treatments 50°Bx fructose, 50°Bx sucrose, 1% Na 2 S 2 O 5 , and 1% KMS solutions. The pre‐treated fruits were dried using resource‐efficient dehydrating methods: sun drying, shade drying, hot air oven drying, tray drying, and microwave drying. Quality parameters were analysed moisture content, dehydration ratio, protein, sugar composition, TA, mineral profile, and sensory evaluation. Results indicated that tray drying at 50°C combined with 50°Bx fructose pre‐treatment optimised resource utilisation while maximising product quality. This sustainable processing approach achieved optimal moisture retention (23.84% wet‐basis), enhanced preservation of nutritional components particularly maintaining sugar content, protein levels, and mineral composition P‐8.56 mg/100 g DW (Dry Weight basis), (Zn‐0.06, Cu‐72.13, Ca‐17.66, Fe‐0.77, Mn‐0.4 and K‐506.03 mg/100 g DW). Sensory characteristics confirmed superior organoleptic properties in terms of colour, texture, and taste. This research contributes to the advancement of sustainable specialty crop processing technologies, offering commercial operations an environmentally conscious approach to producing high‐quality figs.