## 4 Discussion  
### Biochemical Properties  
Both of these cultivars, in fresh form, were also examined by [PERSON] et al. [30]. Presented DPPH values of fresh fruits were equal to 13.08 and 10.36 mmol TEAC/g d.m. for Geneva and Weiki cultivars, respectively.  
Dried Weiki fruits presented lower bioactivity than Geneva (Table 2). As it was previously mentioned, fresh Geneva fruits have higher antioxidant activity (as evaluated by the DPPH method) than Weiki fruits [31]. Moreover, the chemical compounds developed during the drying process can also show antioxidant activity. Even though total phenolic content can decrease, the overall antioxidant potential can be preserved. This phenomenon was observed and described by [PERSON] et al. [32] for convective, vacuum, and vacuum-microwave drying of strawberries. They explained the rise in measured antioxidant power in convective dried sample creation of Maillard reaction products, which have antioxidant properties. When obtained EC\({}_{50}\) (ABTS) and EC\({}_{50}\) (DPPH) values are considered, convective drying yields better conditions for processing in the case of both cultivars. This is a rather surprising result because of the presence of oxygen, which is a substrate for enzymatic and nonenzymatic oxidation.  
[PERSON] and [PERSON] [33] monitored the influence of heating time and moisture content on total carotenoids contents in orange maize flour. They observed the degradation of carotenoids with longer processing and higher moisture content. After 180 min of the heating at 100 \({}^{\circ}\)C, total carotenoid contents dropped from the initial 41.48 \(\upmu\)g/g to 31.29 and 14.81 \(\upmu\)g/g at 0% and 70% _v/w_ moisture content, respectively.  
Phenolic composition of fresh kiwiberry was also investigated by [PERSON] et al. [30]. TPC values obtained in this research ranged between 38.13 and 36.91 mg GAE/g d.m. for Geneva and Weiki, respectively. This suggests that low-temperature CD and VD drying in the case of the Geneva cultivar allows comparable TPC values to the fresh fruits.  
The results from this experiment suggest that, among tested methods, VD is better for the preservation of the phenolic and carotenoids compounds. Such behavior is related to the lack of oxygen, which is essential for oxidation reactions. Moreover, it could be related to the activity of enzymes (polyphenol oxidase (PPO) and peroxidase (PO)) which can lead to oxidation of phenolics and carotenoids during drying. It was reported that PPO can remain active for 120 min at a temperature of 40 and 50 \({}^{\circ}\)C [34]. Another possible explanation is related to the chemical structures of the studied compounds; for instance, carotenoids contain a lot of double bonds, which are sensitive to oxidation that occurs when the process proceeds at elevated temperatures and/or with the presence of air in the environment. The performed statistical analysis demonstrated also that all factors, namely cultivar, drying method, and drying temperature, had significant impacts (\(p<0.05\)) on all investigated chemical properties. However, in the case of the EC\({}_{50}\) measured by both ABTS and DPPH and TPC, the highest impact on variability of the results was stated for the cultivar (\(\eta^{2}=0.964\), \(\eta^{2}=0.0.985\), and \(\eta^{2}=852\), for EC\({}_{50}\) ABTS, EC\({}_{50}\) DPPH, and TPC, respectively). On the contrary, for TCC, drying method played the most important role in value shaping (\(\eta^{2}=0.938\)). Such results indicate that cultivar selection is of paramount importance for final properties of dried kiwiberry.