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The storage life of dried apricots is decreased in proportion to the quantity of oxygen consumed by the fruit. The rate of oxygen consumption is greatly increased by increasing the moisture content over the range 10 to 25%, by increasing the partial pressure of oxygen, and by increasing the temperature of storage. Although the rate is completely independent of the sulfur dioxide concentration, 30-45% of the oxygen consumed is utilized in oxidation of sulfur dioxide to sulfate. At temperatures below 43°C.

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