title: Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots.
abstract: The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," "SO2 gas from liquified SO2 tank (SG)" and "dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacıhaliloğlu and Kabaaşı varieties stored at 5, 20 and 30 °C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 °C on the brown colour formation and loss of SO2 (P<0.05). As storage temperature-time increased, β-carotene content decreased. Sulphuring methods and variety did not show significant effect on β-carotene content (P>0.05). The changes in L(*), b(*) and C(*) values were directly associated with β-carotene content and browning values. The most suitable method for all samples, except for Hacıhaliloğlu variety stored at 30 °C (BES), is SG, because the samples retained their attractive golden yellow colour during storage.
authors.affiliation: Department of Food Engineering, Gaziosmanpaşa University, Taşlıçiftlik, 60150 Tokat, Turkey.
authors.forename: Ali Levent
authors.initials: AL
authors.lastname: Coşkun
authors.forename: Meltem
authors.initials: M
authors.lastname: Türkyılmaz
authors.forename: Özge Turfan
authors.initials: ÖT
authors.lastname: Aksu
authors.forename: Betül Erkan
authors.initials: BE
authors.lastname: Koç
authors.forename: Oktay
authors.initials: O
authors.lastname: Yemiş
authors.forename: Mehmet
authors.initials: M
authors.lastname: Özkan
mesh_terms: D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D061353:Food Storage / Q000379:methods*; D027861:Prunus / Q000737:chemistry* / Q000187:drug effects; D013447:Sulfites / Q000494:pharmacology*; D013458:Sulfur Dioxide / Q000494:pharmacology*; D013696:Temperature
chemical_list: D005520:Food Preservatives; D013447:Sulfites; D013458:Sulfur Dioxide; C030981:metabisulfite
keywords: Browning; Dried apricots; Storage; Sulphuring methods; β-Carotene