Abstract
Abstract BACKGROUND: This study was conducted to determine the chemical and microbial stability of high moisture (HM) dried apricots during storage at 5, 20 and 30 °C for a period of 8 months. HM dried apricots were obtained by rehydrating dried apricots in ‘water’ and ‘water + H 2 O 2 ’. RESULTS: Analysis of kinetic data suggested first‐order models for loss of SO 2 and non‐enzymatic browning reactions. Higher storage temperatures increased the rate of SO 2 loss and formation of brown colour in HM dried apricots. Results from extensive colour measurements (non‐enzymatic browning, reflectance colour and β‐carotene) revealed that the colour of HM dried apricots stored at 5 °C was almost unchanged during 8 months of storage. The colour of samples stored at 30 °C was unacceptable starting from 2 months of storage. Total mesophilic aerobic bacteria counts decreased 0.7, 1.1 and 1.5 log cycles after 8 months of storage at 5, 20 and 30 °C, respectively. For the same storage period, the decrease in mesophilic bacteria was 0.62 log cycle in samples rehydrated in ‘water + H 2 O 2 ’ and stored at 20 °C. CONCLUSION: These results suggest that HM dried apricots should be stored at temperatures lower than 20 °C to preserve the characteristic golden yellow colour. A relatively low level of SO 2 (1458 mg kg −1 at 200 g kg −1 moisture level) was sufficient to prevent the growth of spoilage organisms in HM dried apricots at all three storage temperatures. Copyright © 2008 Society of Chemical Industry
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Claims 11
Claim · model-written summary
First-order models described sulfur dioxide loss and browning during dried-apricot storage.
- Taxon
- apricots
Prunus armeniacat0 - Outcome
- first‐order models for loss of SO 2 and non‐enzymatic browning reactionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Analysis of kinetic data suggested first‐order models for loss of SO 2 and non‐enzymatic browning reactions.”
t0“apricots”
Claim · model-written summary
Higher storage temperatures increased sulfur dioxide loss in dried apricots.
- Taxon
- apricotsPrunus armeniacae0
- Treatment
- Higher storage temperaturese0
- Outcome
- rate of SO 2 losse0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher storage temperatures increased the rate of SO 2 loss and formation of brown colour in HM dried apricots.”
Claim · model-written summary
Higher storage temperatures increased browning in dried apricots.
- Taxon
- apricotsPrunus armeniacae0
- Treatment
- Higher storage temperaturese0
- Outcome
- formation of brown coloure0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher storage temperatures increased the rate of SO 2 loss and formation of brown colour in HM dried apricots.”
Claim · model-written summary
Dried-apricot colour was almost unchanged after eight months at 5 °C.
- Taxon
- apricotsPrunus armeniacae0
- Outcome
- coloure0
- Direction
- almost unchangede0
- Qualifier
- 8 months of storagee0
- Setting
- 5 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the colour of HM dried apricots stored at 5 °C was almost unchanged during 8 months of storage.”
Claim · model-written summary
Dried-apricot colour became unacceptable by two months at 30 °C.
- Taxon
- apricotsPrunus armeniacat0
- Outcome
- coloure0
- Qualifier
- starting from 2 months of storagee0
- Setting
- 30 °Ce0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The colour of samples stored at 30 °C was unacceptable starting from 2 months of storage.”
t0“apricots”
Claim · model-written summary
Mesophilic aerobic bacteria counts in dried apricots fell 0.7 after eight months at 5 °C.
- Taxon
- apricotsPrunus armeniacat0
- Interactor
- mesophilic aerobic bacteriae0other
- Outcome
- Total mesophilic aerobic bacteria countse0
- Direction
- decreasede0
- Value
- 0.7e0
- Qualifier
- after 8 months of storagee0
- Setting
- 5e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total mesophilic aerobic bacteria counts decreased 0.7, 1.1 and 1.5 log cycles after 8 months of storage at 5, 20 and 30 °C, respectively.”
t0“apricots”
Claim · model-written summary
Mesophilic aerobic bacteria counts in dried apricots fell 1.1 after eight months at 20 °C.
- Taxon
- apricotsPrunus armeniacat0
- Interactor
- mesophilic aerobic bacteriae0other
- Outcome
- Total mesophilic aerobic bacteria countse0
- Direction
- decreasede0
- Value
- 1.1e0
- Qualifier
- after 8 months of storagee0
- Setting
- 20e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total mesophilic aerobic bacteria counts decreased 0.7, 1.1 and 1.5 log cycles after 8 months of storage at 5, 20 and 30 °C, respectively.”
t0“apricots”
Claim · model-written summary
Mesophilic aerobic bacteria counts in dried apricots fell 1.5 log cycles after eight months at 30 °C.
- Taxon
- apricotsPrunus armeniacat0
- Interactor
- mesophilic aerobic bacteriae0other
- Outcome
- Total mesophilic aerobic bacteria countse0
- Direction
- decreasede0
- Value
- 1.5 log cyclese0
- Qualifier
- after 8 months of storagee0
- Setting
- 30e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total mesophilic aerobic bacteria counts decreased 0.7, 1.1 and 1.5 log cycles after 8 months of storage at 5, 20 and 30 °C, respectively.”
t0“apricots”
Claim · model-written summary
Mesophilic bacteria decreased 0.62 log cycle in peroxide-rehydrated dried apricots stored at 20 °C.
- Taxon
- apricotsPrunus armeniacat0
- Treatment
- water + H 2 O 2e0
- Interactor
- mesophilic bacteriae0other
- Outcome
- mesophilic bacteriae0
- Direction
- decreasee0
- Value
- 0.62 log cyclee0
- Setting
- 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For the same storage period, the decrease in mesophilic bacteria was 0.62 log cycle in samples rehydrated in ‘water + H 2 O 2 ’ and stored at 20 °C.”
t0“apricots”
Claim · model-written summary
The authors recommend storing dried apricots below 20 °C to preserve their colour.
- Taxon
- apricotsPrunus armeniacae0
- Outcome
- stored at temperatures lower than 20 °Ce0
- Qualifier
- preserve the characteristic golden yellow coloure0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“HM dried apricots should be stored at temperatures lower than 20 °C to preserve the characteristic golden yellow colour.”
Claim · model-written summary
Sulfur dioxide at 1458 mg kg−1 prevented spoilage-organism growth in high-moisture dried apricots at all three temperatures.
- Taxon
- apricotsPrunus armeniacae0
- Interactor
- spoilage organismse0other
- Outcome
- growth of spoilage organismse0
- Direction
- prevente0
- Value
- 1458 mg kg −1e0
- Qualifier
- at 200 g kg −1 moisture levele0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A relatively low level of SO 2 (1458 mg kg −1 at 200 g kg −1 moisture level) was sufficient to prevent the growth of spoilage organisms in HM dried apricots at all three storage temperatures.”
The same questions in other papers
storage · quality: postharvest · Prunus armeniaca (apricot)Positive and negative results
3 papers in the same direction as this paper · 15 in the opposite direction
- positive
- positive
- positive
15 papers more in this group
See all 19 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.