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Products: Apricots
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Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage.
Authors: Salur-Can, A., Türkyılmaz, M., & Özkan, M.
- Journals: Food Chem
- Pages: 412-421
- Volume: 221
- Year: 2017
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The effects of various sulfur dioxide (SO2) concentrations (0, 451, 832, 1594, 2112 and 3241mg/kg) on the profiles and contents of organic acids (OAs) and β-carotene in sulfured dried apricots (SDAs) were investigated during storage at 4, 20 and 30°C for 379days. In all samples, four OAs [malic acid (MA), citric acid (CA), succinic acid (SA) and oxalic acid (OXA)] were identified. SA (13.9-31.8g/kgdw) was the major OA in SDAs containing SO2 at lower than 1594mgSO2/kg, while MA (11.7-11.7g/kgdw) was the major OA in SDAs containing SO2 at higher than 1594mgSO2/kg. As SO2 concentration increased, CA and OXA contents increased whereas MA contents decreased. Moreover, the highest stabilities of β-carotene, MA and SO2 were determined in SDAs containing 1594mgSO2/kg at 4°C. Therefore, we suggest using 1594mgSO2/kg and storing SDAs at 4°C to protect OAs and β-carotene.