Effect Ascorbic acid
A) Between drying Temperatures (t)
50 °C (t1) 42.03
60 °C (t2) 42.03
70 °C (t3) 34.81
Solar dried(t4) 32.96
S. Em± 0.91
CD at 5 % 2.60**
B) Slice thickness (v)
3 mm (v1) 35.41
5 mm (v2) 38.47
7 mm (v3) 40.00
S. Em± 0.79
CD at 5 % 2.255**
C) Interaction t X v
S. Em± 1.57
CD at 5 % 4.51*
C.V.% 10.14
Table 2: Effect of drying Temperature (t) and Slice thickness (v) on Ascorbic acid of Kothimbda fruit during drying