Evaluating the Effect of Variety and Pretreatments on the Quality of Dried Apricots

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 8, Volume 9, Issue 3 - Serial Number 25, October 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i3.29676

Authors

Mohammad Sani Shariatpanahi; Seyed Hamidreza Ziaolhagh

Agricultural Engineering Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood)

Abstract

Since the waste of agricultural and horticultural products is high, appropriate methods should be used to produce products with high quality and shelf life for export. In Iran a great part of fruits and vegetables are dried conventionally and farmer use So2 gas for preservation and color stability of dried apricots ,but this gas is allergic and carcinogenic and effort to find suitable substitutes for this substance would be an efficient method to the health of the society. So, in this study 3 apricot varieties were selected to evaluate the drying quality and to determine the so2 replacement methods. The selected varieties (Noori, Khaybei 2 and Nasiri) were treated with citric acid, (0.3%), ascorbic acid (0.3%), sodium meta bisulfate (0.4%) and a 50% mixture of ascorbic and citric before drying and then were compared with control samples(without any treatment). After drying, the characteristics such as Brix, pH, moisture contents, browning index, acidity and organoleptic properties were evaluated. Results showing that the effect of variety on moisture, browning, pH, acidity and organoleptic properties were significant (P

Keywords

Ascorbic acid; Apricots; Citric acid; Pretreatments; Sodium metabisulite

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