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Vitamins in dried plant fruits

Drying fruits and greens (berries, fruits and vegetables, and herbs) is a unique way to preserve nutrients for a very long time. However, this method of preserving vitamins, microelements, and other substances in dried fruits is not ideal, as vitamin C is destroyed most quickly during drying. This vitamin is almost completely destroyed by exposure to oxygen from the air and enzymatic oxidation, or by heat treatment, even at low temperatures.

Drying fruits and greens in the air at natural temperatures evaporates water, which naturally provides a breeding ground for bacteria and fungi, which in turn cause damage and spoilage to fruits and greens. All other nutrients (except those destroyed by oxidation, such as vitamins C and P) are fully preserved. Given these drying characteristics, fruits and greens high in these vitamins should be dried at very low temperatures 140- 158 degrees Fahrenheit (60-70 degrees Celsius) in an oven or a special electric dehydrator. The preservation of vitamins C and P decreases by 75%, but the remaining 15% will be sufficient for preparing dishes from berries, vegetables, fruits, and greens that will replenish these vitamins.

For example, tea or compote made from dried blackcurrants, raspberries, rose hips, blueberries, cherries, apricots, peaches, plums, grapes, apples, and similar fruits will retain enough vitamin C to meet an adult's daily requirement. Vitamin P will also be sufficient for three days' worth of vitamin P. Greens and cabbage, dried naturally or at elevated temperatures, can retain vitamin C for up to seven months. However, in a humid environment, such as when condensation accumulates in a refrigerator, vitamin C will completely deteriorate within three months. This is an important consideration when drying fruits and greens, which must be stored in completely dry containers in a dry place, in airtight containers such as glass jars with airtight lids.

Fruit and green vegetables can be dried at temperatures between 230-284 degrees Fahrenheit (110 -140 degrees Celsius), but this temperature is chosen for rapid drying. This preserves high levels of vitamin C.

Herbs are usually air-dried in a shaded area, tying the cut leaves into bundles. This preserves the nutrients better. If you need to dry herbs in an electric dehydrator or oven, do not exceed a temperature of 104-122 degrees Fahrenheit (40-50 degrees Celsius). Parsley, celery, and similar leaves can be dried at temperatures up to 158 degrees Fahrenheit (70 degrees Celsius).

To preserve the vitamins in fruits, vegetables and berries, it's recommended to dry them in several stages (e.g., two or three times), keeping the temperature below 104-122 degrees Fahrenheit (40-50 degrees Celsius). Some fruits and vegetables can be dried rather than dried, which provides an even better chance of preserving their nutrients. Apricots, peaches, grapes, plums, cherries, tomatoes, and eggplants—thick-skinned fruits—are commonly dried.

To preserve dried and cured vegetables, fruits and berries without losing their vitamins and other nutrients, they must be protected from moisture during storage. For long-term storage, it's recommended to line dried or cured fruits with paper, wrap them in paper, and then place them in appropriate containers.