Solanum incanum fruit are mottled or striped green and light green, yellow when ripe. The fruits rot on trial to dry them.
What drying methods did you use? The use of freeze drying (lyophilisation) is likely to help.
Kindly check http://www.homepreservingbible.com/921-methods-and-recipes-for-oven-dried-tomatoes-dried-fruits-and-vegetables/
Also check https://www3.epa.gov/ttn/chief/ap42/ch09/final/c9s08-2.pdf
Dear Lucy,
Though it's apparent you have not furnished all the details to allow for suggestion of exact methods, I wish to ask some few questions amidst the answers already given by other members. For instance, are the fruits necessarily supposed to be dried whole or they could be sliced and dried?
As regards rotting, this is primarily due to presence of moisture (water) that still remains in the fruits after drying. If storage is meant for a longer period, consider using a method like an oven and perform continuous drying until the fruits are as dry as possible and as required in your next analytical step. Good luck
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