It will be on oven dry basis or air dry basis , depending upon the soil condition you use for soil moisture determination . ....why wet basis?

@Dr. Anoop Srivastava, thanks for responding to this question. I normally used the infrared moisture meter to determine moisture content of fresh tomato fruits.

Typically, the measurement of moisture content (moisture content of grain or fruits, etc.) in a method such as using the oven, the weight difference dry and wet state will be the criterion for measuring the amount of moisture. So dry foundation is the basis of any method.

@Dr. Kamfiroozi thanks for your contribution. It is noted.

When nothing more is said, it is assumed that the moisture content is dry basis by default.

we can categorize values of moisture for food by oven 105 c for 3 h dry basis

Taking samples to oven drier, dry basis is best method.

Thanks at everyone for your contribution.

The moisture of a fruit (food in general) is usually express in wet basis (kg water/kg food), often in %. But in some fields (engineering) it should be express in dry basis (kg water/kg of dried food). Actually the values can be interchange.

Obafemi Obajemihi

https://sensortech.com/news/principles-moisture-measurement/