Effect of Drying Methods and Drying Days on Essential Oil Content and Physicochemical Properties of Basil (<i>Ocimumbasilicum</i>) Varieties in Ethiopia

Universal Journal of Food Science and Technology | Vol 1, Issue 1

Table 1. Meanvalues of the effect of drying days and drying conditions on the physicalproperties of basil varieties

Variables	MC (%)	VW EOC (%)	WW EOC (%)	SPG	RI
Variety
Basil 02	27.18^a	0.58^a	0.52^a	0.924^a	1.49864^a
Basil 05	29.93^b	1.02^b	0.91^b	0.930^a	1.51168^b
SE	0.0615	0.0029	0.0059	0.0026	0.0008
Drying Conditions
Shade	29.97^a	0.81^a	0.72^a	0.929^a	1.50544^a
Open Sun	27.14^b	0.80^a	0.71^a	0.926^a	1.50488^a
SE	0.0615	0.0029	0.0059	0.0026	0.0008
Drying Days
Day 0	83.37^a	0.90^a	0.80^a	0.92^a	1.505^a
Day 5	12.26^b	0.84^b	0.75^b	0.93^a	1.505^a
Day 10	10.09^c	0.77^c	0.69^c	0.93^a	1.504^a
Day 15	8.51^d	0.69^d	0.61^d	0.92^a	1.504^a
SE	0.0870	0.0042	0.0084	0.0037	0.0012

Means with a different letter in the column of superscripts are significantly different at p<0.05. Where; - %MC = Percent of moisture content, %VW = Percent of Volume by weight, %WW = percent of weight by weight, Spg= Specific gravity, RI=Refractive Index, D0=Day zero, D5= Day=5, D10=Day 10, and D15=day 15.