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Journals / Tarım Bilimleri Dergisi / 2022 / Volume: 28 Issue: 4

Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots

Nihal Güzel(HİTİT ÜNİVERSİTESİ)0000-0002-2387-9009
Şeref Tağı(ANKARA UNIVERSITY, FACULTY OF ENGINEERING)0000-0003-0556-9952
Mehmet Özkan(ANKARA UNIVERSITY, FACULTY OF ENGINEERING)0000-0001-5565-1458
Pages
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Publication Date
2022-10-17
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact: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.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Dried apricots · Colour · Water activity

Abstract

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<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.

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Cite This Article

Güzel, N., Tağı, Ş., Özkan, M. (2022). Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots. Tarım Bilimleri Dergisi, Volume: 28 Issue: 4. https://doi.org/10.15832/ankutbd.959820

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