title: Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage.
abstract: Effects of different sorbic acid (SA) (0, 488-530 and 982-1087 mg/kg) and moisture [intermediate (271-278 g/kg) and high (341-344 g/kg)] levels on the chemical and microbiological qualities of sun-dried apricots during storage at different temperatures (4, 10, 20 and 30 °C) for 10 months were evaluated. Moisture content and SA concentration showed significant effect on brown colour formation, β-carotene oxidation and microbial load (p < 0.05). As moisture content increased, brown colour formation decreased. Moreover, SA oxidation protected β-carotene from oxidation. Although no microbial spoilage was observed in the samples with intermediate moisture content, control group with high moisture was spoiled by yeast and mould in 1-3 months of storage at all temperatures studied; 488 mg SA/kg was sufficient to prevent the spoilage. Regardless of moisture content, 500 mg SA/kg was found to be effective for the prevention of brown colour formation and inhibition of microbial growth.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, 06110 Ankara, Turkey.
authors.forename: Sümeyye
authors.initials: S
authors.lastname: Alagöz
authors.affiliation: Institute of Food Safety, Ankara University, Diskapi, 06110 Ankara, Turkey.
authors.forename: Meltem
authors.initials: M
authors.lastname: Türkyılmaz
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, 06110 Ankara, Turkey.
authors.forename: Şeref
authors.initials: Ş
authors.lastname: Tağı
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi, 06110 Ankara, Turkey. Electronic address: mozkan@ankara.edu.tr.
authors.forename: Mehmet
authors.initials: M
authors.lastname: Özkan
mesh_terms: D003116:Color; D005519:Food Preservation; D061353:Food Storage; D005658:Fungi / Q000302:isolation & purification; D008027:Light; D027861:Prunus / Q000737:chemistry* / Q000382:microbiology*; D013011:Sorbic Acid / Q000032:analysis / Q000494:pharmacology*; D013696:Temperature; D014867:Water / Q000032:analysis; D015003:Yeasts / Q000302:isolation & purification; D019207:beta Carotene / Q000032:analysis
chemical_list: D019207:beta Carotene; D014867:Water; D013011:Sorbic Acid
keywords: Browning; Carotenoid; Colour; Microbial growth; Preservative