Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

摘要

The effects of different sulphuring methods, i.e. sulphuring by "burning the elemental sulphites (BES)," "SO_2 gas from liquified SO_2 tank (SG)" and "dipping into sodium metabisulphite solution (DSM)" on the colour (brown colour formation and carotenoid degradation) and the loss of SO_2 in apricots from Hacihaliloglu and Kabaasi varieties stored at 5, 20 and 30 ℃ for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 ℃ on the brown colour formation and loss of SO_2 (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 Hacihaliloglu variety stored at 30 ℃ (BES), is SG, because the samples retained their attractive golden yellow colour during storage.