Apricots, dried storage

More recently, acid hydrolysates have been analysed by HPLC.27 Furosine (see below) was the main product observed for dried figs and apricots, whereas furosine and the y-aminobutyric acid derivative, in about equal amounts, were the main products for prunes and dates. 2-Furoylmethyl-y-aminobutyric acid and -arginine were the most abundant products observed for commercial raisins, ranging from about 10 to 75 mg per 100 g of sample each. Most of the Amadori compounds present in raisins seem to have been formed during storage rather than processing. 

Nichols, P. F., Mrak, E. M., and Bethel, R. 1939. Effect of drying and storage conditions on color and SOa retention of dried apricots. Food Research 4, 67. 

Sorber, D. G. 1944. The relation of sulfur dioxide and total S content of dried apricots to color change during storage. Fruit Products J. 23, 234. 

Stadtman, E. R., Barker, H. A., Mrak, E. M., and Mackinney, G. 1946a. Storage of dried fruit. Influence of moisture and sulfur dioxide on deterioration of apricots. Irtd. Eng. Chem. 38, 99. 

Sulphur dioxide is an effective inhibitor of the non-enzymatic browning that occurs during storage of dried apricots. 

Dried fruit must be capable of being stored for up to 12 months to allow continuity of supply to the market. During this time, fruit can deteriorate in quality, so it is important to be able to predict the storage life of a dried apricot sample. The storage life prediction test is based on the condition in which fruit would be after 4 months storage at 25 °C and 65% relative humidity. 

Fourie PC, Hansmann C, Wium GL (1992) Effects of fresh fruit characteristics and cold storage on the quality of dried apricots and peaches. J Hortic Sci 67 59-65 Guerriero R, Watkins R (eds) (1984) Revised descriptor list for apricots (Prunus armeniaca). IBPGR, Rome, 23 pp... 

Moore JN, Janick J (1983) Methods in fruit breeding. Purdue University Press, West Lafayette, IN Rettke M (1993) Prediction the storage life of dried apricots. ADFA News, Australia Roberston GL, Koopmanschap EA, Scrivens CA (1984) Comparison of instruments and sensory panel methods for measuring kiwifruit firmness. J Texture Stud 15 275-283 Sould J (1985) Glossary for horticultural crops. John Wiley, New York, pp 570-582 Southgate DAT (1991) Determination of food carbohydrates. Elsevier Applied Science, London, pp 144-148... 

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