## 1 Introduction
\begin{table}
\begin{tabular}{l l} \hline \hline
**Production (ton)** & **Country** \\ \hline
3,364,007.58 & China \\
1,261,890 & United States of America \\
728,112 & Turkishye \\
637,842.16 & Egypt \\
568,271.93 & Mexico \\
325,880 & Spain \\
254,800 & Russian Federation \\
199,400 & Poland \\
192,889.29 & Republic of Korea \\
183,922.5 & Brazil \\
164,431.19 & Japan \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Leading countries in world strawberry production [8]. In addition, the bioactive components of strawberries, which offer numerous health benefits, have significantly increased their demand and economic significance in the market [12]. Consequently, strawberries stand out as one of the most sought-after fruits, available in fresh, frozen, and dried forms, as well as in processed products such as jam [13; 14]. Strawberry is a fruit rich in water and has high physiological activity after harvest. During storage, transpiration and respiration cause the consumption of organic matter, leading to water loss and deterioration. This makes it difficult to store strawberries for a long time. Therefore, strawberries are often used as a model fruit for preservation research [15]. Due to its perishable nature, fresh strawberries are prone to rapid deterioration, which can result in significant economic losses. In addition, the short harvest season of strawberries and therefore its unavailability throughout the year limits its commercial use and consumption. Drying strawberries is an excellent way to retain their nutritional value, prolong their shelf  
Figure 1: Countries where strawberry-themed studies have been conducted. Figure 2: Nutritional values of 100 g strawberries [9]. life, and broaden their applications [16]. Drying, which is widely employed in the food sector, inhibits microbiological development and increases shelf life by lowering water content. Furthermore, it reduces transportation and storage expenses while maintaining the nutritional content and flavor of the fruit [17]. Consumers are particularly attracted to the unique flavor and attractive red color of these fruits. The flavor is the result of a combination of aroma, taste, and mouthfeel. The appealing aroma of strawberries is based on a complex mixture of volatile compounds such as esters, aldehydes, alcohol, ketones, furanones, and terpenes [18]. Therefore, the preservation of these volatile compounds during the drying process becomes important. Different technologies are being developed and used to better preserve and store the color, flavor, textural, and structural properties of foods, as well as their nutritional value. These methods are widely used in strawberry drying. Depending on the type of food and the desired quality, various methods such as sun drying, oven drying, vacuum drying, freeze drying, and shade air drying are employed [19]. Each drying method has its own advantages and disadvantages, and these methods can impact food safety and quality in different ways. Different strawberry drying methods have different positive and negative effects on the product. Traditional methods have negative effects such as loss of nutritional value, and formation of toxic gases and microorganisms [20]. Technological drying methods contribute to increasing the drying quality by providing a controlled drying environment and effective use of heat [21]. The choice of the optimum drying method is very important in terms of reducing the negative effects of the methods used in drying fresh vegetables and fruits and increasing their positive effects [22; 23]. The main drying methods used in strawberry drying are explained below. _Shade Air Drying_: Shade air drying is a method of drying food products and herbs in a shaded area with adequate air circulation. This method prevents exposure to direct sunlight to preserve sensitive compounds (vitamins, antioxidants, pigments). However, shade drying is generally slower than sun drying or other methods and can increase the risk of microbial contamination.