Dry weight / Dry matter
Dry weight refers to the portion of the fruit excluding its water content. It is a key parameter in the qualitative evaluation of agricultural products, as it determines the actual content of primary substances and nutritional elements.
Dry weight (also known as dry matter) can be measured in a laboratory by subjecting the material to a drying process. Essentially, it represents what remains in terms of structural components after the separation of water.
The dry matter content is expressed as a percentage of the original material's weight. This value varies significantly, typically ranging between 5% and 15% in plants.
The use of BioAksxter® leads to a remarkable qualitative and quantitative yield improvement, enhancing dry weight content and preventing excessive wateriness in agricultural products.
