Dried fruit storage

Crude papain, obtained as the dried exudate of the fruit and leaves of Caricapapaya L., Cari-caceae, Is usually found to have been contaminated during collection, drying, or storage by insects, rodent hair and excreta, botanical plant parts, sand, etc. and may thereby become further contaminated by harmful bacteria and enteric organisms. 

Wheat flour typically becomes white by means of normal oxidation in air during a few weeks of storage. To speed up the process, manufacturers use benzoyl peroxide as a bleaching agent. Sulfur dioxide is a reducing bleaching agent that is used to preserve dried fruits. 

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. 

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. 

Dried fruit juice products are difficult to handle owing to their hygroscopicity and the advice of the manufacturer should be sought to ensure optimum storage and usage conditions. 

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