Search

This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage temperatures (4, 10, 20, and 30 °C) for 12 months in bulk and packaged samples. NSDAs were subjected to physical (moisture, water activity, pH and reflectance colour values), chemical (browning formation, β-carotene, and acidity), and microbial (counts for total aerobic mesophilic and psycrofilic bacteria, yeast and mould, xerofilic mould and yeast, osmophilic yeast, lactic acid bacteria, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses at one-month time intervals. Results indicated that while the fastest brown colour formation occurred in the samples containing 23.5% MC and stored at 30 °C, the browning decelerated below 10 °C. No significant change was observed in β-carotene contents of NSDAs during storage (P>0.05). After rehydration, osmophilic yeast count of NSDAs increased by 2.5 log colony-forming units (cfu/g). Significant reductions were observed in the microbial loads of the samples at 23.5 and 27.0% MCs with the decreasing water activity (P

This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage temperatures (4, 10, 20, and 30 °C) for 12 months in bulk and packaged samples. NSDAs were subjected to physical (moisture, water activity, pH and reflectance colour values), chemical (browning formation, ß-carotene, and acidity), and microbial (counts for total aerobic mesophilic and psycrofilic bacteria, yeast and mould, xerofilic mould and yeast, osmophilic yeast, lactic acid bacteria, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses at one-month time intervals. Results indicated that while the fastest brown colour formation occurred in the samples containing 23.5% MC and stored at 30 °C, the browning decelerated below 10 °C. No significant change was observed in ß-carotene contents of NSDAs during storage (P>0.05). After rehydration, osmophilic yeast count of NSDAs increased by 2.5 log colony-forming units (cfu/g). Significant reductions were observed in the microbial loads of the samples at 23.5 and 27.0% MCs with the decreasing water activity (P<0.05) during storage and increasing storage temperatures. However, yeast and mould counts exceeded 5.0 log cfu/g of the samples containing 27.0% MC after 2-months storage at 20 °C. Overall, we suggest that MC and storage temperature for NSDAs should be below 23.5% and 20 °C to achieve high microbial and physicochemical qualities for a year, respectively. [ABSTRACT FROM AUTHOR]

Carpoglyphus lactis(L.) has been documented as one of the most important pest contaminants of dried fruits during storage. Dried apricots are especially sensitive to the mite infestation, although data concerning bionomics and control of the mite on this subject is rare. In this study, the biological aspects of C.lactis fed on dried apricots were examined under laboratory conditions at 25±2oC and 85±5% RH in complete darkness. Eggs required an average of 15.2 and 12.2 days to develop into adult females and males, respectively. The oviposition period averaged 10.2 days during which females deposited an average of 31.8 eggs with a daily rate of 3.18 eggs per female. Mean life span of females was longer than that of males being 29.33 and 22.0 days, respectively. The hatch rate was 78.83% and the female to male ratio was 1:0.87. The deutonymph (hypopus) stage was not found in the entire C.lactis life cycle. On the other hand, the acaricidal activity of the three plant oils extracts, cinnamon, chrysanthemum, and eucalyptus oils against C.lactis adults was bio-assayed after a 24h period via direct contact application. As measured by LC50 values, the most toxic oil was cinnamon (LC50 = 5.6 ppm) followed by chrysanthemum (LC50 = 13.9 ppm), and eucalyptus (LC50= 89.2ppm). [ABSTRACT FROM AUTHOR]

Abstract: Background: The effect of sulfur dioxide (SO2) concentration was determined on sugars and indicators in the Maillard reaction (MR), and on browning, in sulfured, dried apricots (SDAs) during storage at 4, 20 and 30 °C for 379 days. Results: As SO2 concentration increased, the content of reducing sugars involved in the MR also increased. The preventive effect of SO2 on the MR could not result from the binding of SO2 to reducing sugars. Before storage, furosine was detected in the non‐SDAs but 5‐hydroxymethylfurfural (HMF) was not detected. Even the lowest SO2 concentration (451 mg kg−1) was sufficient to prevent the formation of furosine and HMF during drying of apricots. Conclusion: Formation of furosine and HMF in all samples during storage at 20 and 30 °C for 379 days indicated that SO2 could not prevent the first and intermediate stages of MR in SDAs during storage. Thus, the main prevention effect of SO2 on browning in SDAs occurred during drying, not storage. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Changes in polyphenols have important effects on the quality (especially color) and health benefits of dried apricots. SO2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, 451, 832, 2112 and 3241 mg SO2 kg−1) were monitored during storage at 4, 20 and 30 °C for 379 days for the first time. RESULTS: Even the lowest SO2 concentration (451 mg kg−1) was sufficient to inactivate PPO during the entire storage period. However, while SO2 led to the increase in PAL activity of the samples (r = 0.767) before storage, PAL activities of SDAs decreased during storage. After 90 days of storage, PAL activity was determined in only non‐sulfured dried apricots (NSDAs) and dried apricots containing 451 mg SO2 kg−1. Although the major polyphenol in NSDAs was epicatechin (611.4 mg kg−1), that in SDAs was chlorogenic acid (455–1508 mg kg−1), followed by epicatechin (0–426.8 mg kg−1), rutin (148.9–477.3 mg kg−1), ferulic acid (23.3–55.3 mg kg−1) and gallic acid (2.4–43.6 mg kg−1). After storage at 30 °C for 379 days, the major polyphenol in SDAs was gallic acid (706–2324 mg kg−1). However, the major polyphenol in NSDAs did not change after storage. The highest total polyphenol content was detected in SDAs containing 2112 mg SO2 kg−1 and stored at 30 °C. CONCLUSION: To produce dried apricots having high polyphenol content, ∼2000 mg SO2 kg−1 should be used. Low storage temperature (<30 °C) was not necessary for the protection of polyphenols. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Sulphured and unsulphured sun-dried apricots of Alkaya, a new variety of Prunus armeniaca L. grown in the Malatya region of Turkey, were compared to study the effects of sulphur treatment on their physicochemical characteristics and aroma compounds. Colour, texture, moisture, pH, total soluble solids, sugars, organic acids, and 5-hydroxymethyl furfural contents were determined. Aroma compounds were quantified and identified by GC-MS-FID. Sulphuring treatment before sun-drying had significant effects on some physicochemical properties (pH, titratable acidity, total acids, and colour parameters) and aroma compounds of Alkaya apricots. Colour parameters showed that browning was higher in the unsulphured apricots than in the sulphured ones. A total of 45 aroma compounds were identified. Sulphuring treatment significantly affected the aroma compound profile of the dried apricots. In general, the levels of aroma compounds in sulphured apricots were found to be significantly lower than those in the unsulphured ones (P < 0.05). Pyrazines were detected only in the unsulphured apricots. The significantly higher level of norisoprenoids, lactones, esters, pyrazines, and furfural in the unsulphured dried apricots was attributed to degradation of carotenoids, oxidation of long-chain fatty acids, thermal degradation, and Maillard reaction. [ABSTRACT FROM AUTHOR]

Highlights: [•] Apricots from two different varieties were sulphured by three different methods. [•] Effects of variety, sulphuring method and storage on colour were examined. [•] Brown colour formation in Kabaaşı variety was faster than that in Hacıhaliloğlu variety. [•] As storage temperature–time increased, β-carotene and SO2 contents decreased. [•] Apricots should be sulphured by SO2 gas from liquified SO2 tank due to good colour. [Copyright &y& Elsevier]

This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r = - 0.913), titratable acidity values (r = 0.983), browning values (r = - 0.981) and β-carotene contents (r = 0.822) of DAs CP<0.05). The number of total psycrophilic aerobic baaeria (TPAB), lactic acid bacteria, yeast and mold, xerophilic mould, Staphylococcus spp., and total Enterobacteriaceae were below the detection limit (<0.6 log cfu/g) in samples containing SO2 even at the lowest level (188 mg SO2/kg). Although 188 mg SO2 per kg of DAs is sufficient SO2 concentration with respect to browning color and microbial load right after drying, DAs should contain minimum 791 mg SO/kg to protect the initial β-carotene content. [ABSTRACT FROM AUTHOR]

Effects of different sulphur dioxide (SO) concentrations (188, 452, 791, 1,034, 1,236, 2,899 and 3,864 mg SO kg) and storage temperatures (5, 10, 20 and 30 °C) on the physical, chemical and microbial qualities of sulphited-dried apricots (SDAs) were evaluated. Analysis of kinetic data suggested first-order models for losses of moisture and SO and formation of brown colour. Strong correlations were found between SO concentrations and moisture loss constants ( r = −0.943), and brown colour values ( r = 0.949). β-carotene contents in SDA samples ranged from 26.6 to 36.2 mg 100 g dry weight, depending on SO content of dried apricots. The SO concentration over 791 mg per kg of dried apricots effectively protected carotenoids in dried apricots during drying. While storage times had significant effect on β-carotene contents, storage temperatures did not have such effects. The number of total mesophilic aerobic bacteria in all SDA samples ranged from 8.20 × 10 to 1.84 × 10 CFU g. The number of total psychrophilic aerobic bacteria, lactic acid bacteria, yeast and mould, xerophilic mould, Staphylococcus spp. and total Enterobacteriaceae were below the detection limits (<4 CFU g) in samples containing SO even at the lowest level (188 mg SO kg) throughout the storage. Regardless of SO concentration in dried apricots, low storage temperatures (below 20 °C) should be preferred to prevent the characteristic golden yellow colours of dried apricots. [ABSTRACT FROM AUTHOR]

Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content in dried apricots packaged in different types of containers, namely glass and thermosealed polypropylene trays. The samples were stored at constant temperatures: 5, 15, 25 and 35 °C and were analyzed periodically over a period of 12 months. The sorption isotherms of apricots used in this study were also determined. In order to model how the moisture evolved, an empirical kinetic model was tested. This model considers both water transfer from the fruit and also water production as a result of the Maillard processes. The explained variance was higher than 95% in the samples stored in trays, which were thermosealed with film. [ABSTRACT FROM PUBLISHER]

Abstract: The commercially packed samples of raisins, dried figs and dried apricots were irradiated using doses in the range of 0.5–1.0kGy for disinfestation and 0.5–5.0kGy for sensory analysis with the dose rate ranging from 1.44 to 1.92kGy/h. Pests on dried fruits were evaluated after 0, 1, 2 and 3 months of storage for irradiated dried figs and 1, 3, 6 and 12 months of storage for raisins and dried apricots. Sensory analysis of dried figs, dried apricots and raisins were carried out after 0, 1, 3, 6 and 12 months of storage. The results indicated that radiation processing at low doses, (∼1.0kGy) is an effective post-harvest treatment and quarantine control for these products with no adverse effects on sensory (marketing) attributes. [Copyright &y& Elsevier]

Abstract: Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA+polyethylene PE and polyamide PA+polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35°C. Stored samples were analysed periodically over 12 months. In order to model the SO2 losses, two empirical kinetic models were tested: these models assimilate this process to a first order irreversible and a first order reversible kinetics. The explained variance being higher than 94% in all cases, but only the reversible kinetics is able to depict the residual SO2 observed. [Copyright &y& Elsevier]

Nitric oxide (NO) is a gaseous free radical molecule that is widely used for controlling postharvest diseases in fresh fruit. However, there have been few reports on its application in dried fruit. In this study, the inhibitory effect of NO on disease in dried apricots caused by Aspergillus flavus , Aspergillus niger and Penicillium italicum was investigated both in vivo and in vitro. Furthermore, the inhibitory effect of NO and sulfur dioxide (SO 2) on the three fungi was compared in vitro. NO fumigation decreased the severity of disease in dried apricots in vivo and suppressed colony expansion and mycelial growth of the three fungi in vitro in a concentration-dependent manner. The antifungal activity of NO was similar or better than that of SO 2 in vitro. Further, Mechanistic studies showed that NO reduced mycelium biomass, increased cell membrane permeability, destroyed plasma membrane integrity, and changed the mycelium microscopic structure. The damage of the fungal cell membrane induced by NO fumigation inhibited fungal growth and reproduction. Our results demonstrate that NO plays a critical role in controlling fungal disease in Xinjiang Saimaiti dried apricots. Aspergillus and Penicillium are major pathogenic fungi that cause disease in dried apricots leading to economic loss. Nitric oxide (NO) not only significantly reduces the severity of disease in dried apricots caused by Aspergillus flavus , Aspergillus niger and Penicillium italicum infection, but also strongly inhibits the growth and reproduction of these fungi isolated from naturally decayed dried apricots. This study found that NO negatively impacts the permeability and integrity of the fungal cell membrane, causes leakage of metal ions and nuclear contents. Furthermore, NO changes the morphology and causes severe deformation of the mycelium. Finally, NO inhibits the growth of fungi, and better controls the occurrence of dried apricot fungal diseases than current methods. Image 1 • Nitric oxide (NO) efficiently inhibited fungal diseases in dried apricots in vitro and in vivo. • NO exhibited a stronger antifungal effect than sulfur dioxide (SO 2). • Fungi were inhibited by mycelia restraint, as well as membrane and microstructure damage. • NO is a potential fumigant for dried fruits. [ABSTRACT FROM AUTHOR]