Jamun fruit contains many natural compounds. These compounds include phytochemicals, flavonoids, tannins, and anthocyanins such as delphinidin, petunidin, and malvidin. They also contain phenoplast acids, ellagic acid, and ellagitannins in the pulp and skin. These compounds are found in small amounts in food and can help keep people healthy. (Singh et al., 2018) and (Sardar et al., 2022).
Developing countries struggle with preserving agricultural produce because of issues such as inadequate infrastructure and growing competition in global markets. Drying fruits and vegetables can help solve these problems and improve people's income and food supply. (Energypedia)
Drying food is highly important for keeping it fresh and safe to eat. It takes a large amount of energy, especially as electricity becomes more expensive. That is why using solar power is a great idea! Greenhouse dryers are cheap to make, easy to build, and can be used for many different crops. People are studying how to make them even better by looking at how they are built, how they work, and how much money they save (Dubey et al., 2020)
Mohammed et al. (2020) reported that different methods of drying fruit via the sun affect the taste and nutrient content of the fruit. He used methods such as black-cloth shade, white-cloth shade, open sun drying, and advanced drying for mangoes and pineapples. The results showed that the new advanced drying method maintained more important nutrients and had better color, flavor, and taste. It was also found that, compared with traditional drying methods, advanced drying methods were better for drying fruits and vegetables.
Shade drying is a commonly utilized physical method for drying sensitive food products such as nutritional and bioactive components in a natural manner. The process of shade drying involves exposing the food product to a shaded area for drying, with mechanisms similar to those of sun drying. This technique helps overcome the limitations of open sun drying, which can degrade the sensory, nutritional, and medicinal properties of food products due to the intense heat and rays of the sun. Cuervo and Hensel (2016).
Bala et al. (2009) studied the drying of fruits, vegetables, spices, medicinal plants and fish. This study was performed with two dryers, i.e., a greenhouse dryer and a solar tunnel dryer, for experimental trials. The drying time, physiochemical characteristics and quality of fruits, vegetables, spices, medicinal plants and fish can be preserved by drying, and it has been reported that greenhouses and solar drying techniques have greater potential and are more suitable for drying than sun drying.