ABSTRACT
Vegetables play an important role in human nutrition supplying vitamins, minerals, and other healthpromoting bioactive compound (Blasa et al. 2010). In order to prolong their shelf life and preserve their health-related properties, various preservation techniques are developed like drying, freezing, thermal processing, among others. Preservation of vegetables by dehydration is an effective way of long-term storage and is known to be used since the ancient times. The most common method of dehydration is sun drying, which is still widely employed in drying eld crops, nuts, and some fruits (e.g., grapes, apricots, gs, prunes) and vegetables (e.g., chilies and peppers, onion bulbs, garlic, okra, tomatoes, eggplants).
