Table 2.

Dry matter (%) content in raw and dried fruits as well as moisture content in dried fruits in successive years of the study.

Cultivars	Raw material
	Fresh material				Dry material
	2011	2012	2013	Mean	2011	2012	2013	Mean
“Baron von Solemacher”	35.20cA	36.19cA	37.73cA	36.37	11.36aA	11.33aA	11.24aA	11.31
“Yellow Wonder”	28.47aA	27.95aA	28.23aA	28.22	11.26aA	11.05aA	11.01aA	11.11
“Regina”	31.12bA	30.98bA	31.17bA	31.09	11.35aA	10.49aA	10.81aA	10.88
Mean	31.60	31.71	32.38	31.89	11.32	10.96	11.02	11.10

Explanatory notes: different letters a, b, c… and A, B, C… in the same column and line indicate statistically significant differences (P < 0.05). In each column and for each cultivar different letters mean significant differences (P < 0.05).