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Aim of pre-treatment drying of mulberry was to reduce the moisture content to a level that allows safe storage over an extended period. In this research after physical and chemical pretreatments, mulberry was dried industrially (cabin dryer). Non Enzymatic Browning was tested at 440 nm by spectroscopic method. Organoleptic tests were done by trained panelists. Hardness and cohesiveness of dried mulberries were measured by a texture analyzer. Statistical method was completely randomized design with 10 treatments and three replicates. The results showed that least intensity of brown color was in pretreatment of fruits with potassium meta bisulfate 0.5%  +calcium chloride %1. The highest water absorbance was in ethyl oleate 2%.   Panel tests showed highest score for overall acceptance in pretreatment of fruits with ethyl oleate 2% +potassium meta bisulfate 0.5%, highest score for texture with ethyl oleate 2% +calcium chloride %1, highest score for color with ethyl oleate 2% +potassium meta bisulfate 0.5%, highest score for odor with ethyl oleate 2% +citric acid %1 and also ethyl oleate 2% +ascorbic acid1%   and highest score for taste with ethyl oleate 2% +calcium chloride %1. Totally it is concluded that ethyl oleate 2%  , ethyl oleate 2% +citric acid %1, oleate 2% +ascorbic acid1%  , ethyl oleate 2% +potassium meta bisulfate 0.5% and oleate 2% +calcium chloride %1  are the best  pretreatment for drying of white mulberry.  

Keywords: Pretreatment, Key words: mulberry fruit, cabinet drying, Qualitative characteristics

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