Quality and nutritional property changes in stored

Authors: Fatih Sen Mustafa Ozgen Bayram Murat Asma Uygun Aksoy

Publish Date: 2015/05/10

Volume: 56, Issue: 2, Pages: 200-206

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Abstract

Apricots are grown in many countries and are marketed as dried or fresh Sulfur fumigation is preferred as a lowcost pretreatment to maintain apricot color This study aims to determine the effect of sulfur dioxide SO2 concentration on quality and nutritional properties of dried apricot fruits during storage Apricot fruits were treated with different concentrations of SO2 1250 2000 and 3500 mg·kg−1 and then stored at 20°C under 50–65 relative humidity conditions for 18 months Fruit SO2 concentration decreased rapidly during the initial stage and then decreased at a slower rate Fruit color darkening became more pronounced after 12 months especially in the fruit treated with 1250 and 2000 mg·kg−1 SO2 After 18 months of storage total phenolic content 839–890 mg GAE 100 g−1 dry weight antioxidant activity 94–116 μmol TE g−1 dry weight and βcarotene levels 427–476 mg·kg−1 of all treatments varied only slightly despite lower values overall Therefore SO2 levels must be chosen based on the expected storage conditions and length of the storage period

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