Mechanical Removal of Sulphuretted Apricot Pit

Güner, Metin; Keskin, Rahmi

doi:10.1016/j.biosystemseng.2004.03.002

Cited by 4 publications

(4 citation statements)

References 8 publications

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“…Also a lot of studies were carried out on the chemical properties of apricot kernel (Abd El-Aal, Hamza, & Rahma, 1986;Beyer & Melton, 1990;Cilingir, Gü ner, & Dursun, 1992;Erdogan, Dursun, & Gü ner, 1992;Gezer, Dursun, Güner, & Erdogan, 1998;Gezer, Gü ner, & Dursun, 2000;Gezer, Hacıseferogulları, & Demir, 2003b;Gü ner & Keskin, 2004;Gü rhan, Vatandas ß, & Gü ner, 2001;Ohihara, Itah, & Tsuyuki, 1982;Ö zcan, 2000;Salem & Salem, 1973). But, limited study concerning nutritional and physical properties of apricot fruits have been performed up to now (Cemeroglu & Acar, 1986).…”

Section: Introductionmentioning

confidence: 98%

Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey

Hacıseferoğulları

Gezer

Özcan

et al. 2007

Journal of Food Engineering

121

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Section: Introductionmentioning

confidence: 98%

Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey

Hacıseferoğulları

Gezer

Özcan

et al. 2007

Journal of Food Engineering

121

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“…Fruits were deseeded at fifth drying day (50% weight lost). Once the pits are removed, the fruits are re-dried for 5 days 14 up to final moisture content of 25% as described in Guclu et al 11 with some modifications. Dried apricots were stored at 4°C until subsequent analysis.…”

Section: Drying Pre-treatmentsmentioning

confidence: 99%

Sodium metabisulfite dipping, hot water blanching and sulfur fumigation impact on the nutritional quality of dried apricot (Prunus armeniaca L.) cultivars

Abidi¹,

Akrimi²,

Neily³

et al. 2023

Nor. Afr. J. Food Nutr. Res.

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Background: Fruit postharvest loss has become a major concern for apricot growers. Under this situation, fruit valorization will continue to challenge agricultural sustainability. Aims: The study aimed to evaluate the nutritional and sensorial quality of fresh and dried apricot fruits cultivars (Amr Leuch, Bayoudhi, Canino, Khad Hlima, Khit el Oued, and Sayeb) harvested from private orchards in Hajeb Laayoun- Kairouan Tunisia, during two growing seasons (2018/2019). Material and Methods: The pre-treatments consisted of sulfur fumigation, sodium metabisulfite dipping, and hot water blanching whereas the distilled water was used as a control. Fruit pomological traits, physic-chemical and biochemical parameters were evaluated in fresh and dried apricot fruits. Sensorial analysis (color, texture, taste, aroma and consumer satisfaction) was performed in fresh and dried apricot fruits. Results: Results showed that the drying process decreased the antioxidant compounds content in the apricot fruits. Conclusions: The sensorial analysis measured in global satisfaction showed that the cultivars Bayoudhi and Khit el Oued possess higher consumer acceptability as fresh fruits whereas the cultivars Canino and Khad Hlima were found to be promising varieties for apricot drying. The sulfur-fumigation and sodium metabisulfite dipping were efficient pre-treatments as it improved the color of the dried apricot fruits. Keywords: Apricot, drying, color, antioxidants, sensorial quality.

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“…Turkey is the leading fresh apricot producer in the world and about 90–95% of all fresh apricots are intended for the production of fruits that will be sold in dried form (Güçlü et al, 2006). Apricots are predominantly exposed to sulphur oxide (SO 2 ) fumigation in sulphiting rooms and sun drying (Güner and Keskin, 2004). These processes protect the fruits against enzymatic browning and prolong the mould-free shelf-life (Jiménez et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

Debonne

Yılmaz

Şakıyan

et al. 2021

Food sci. technol. int.

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Currently, the majority of fresh apricots destined for the production of dried apricots undergo sulphur oxide fumigation before drying to protect the fruit against fungal spoilage. To eliminate the use of sulphite, packaging assisted with essential oil is a promising strategy to increase shelf-life of dried apricots since it does not impact its flavor characteristics. In this study, three essential oils were selected: clove, lemongrass and thyme. They were screened for antifungal activity against Eurotium spp. with different methods: micro- and macro-dilution and agar-diffusion. Growth/no-growth data were used to develop models for all three methods. Clove exerted the strongest antifungal activity with an inhibitory concentration of 0.075%, 0.035% and 0.05% through respectively micro-dilution, macro-dilution and agar diffusion. For thyme the following values were obtained: 0.775%, 0.070% and 0.100%. This means that the antifungal activity of thyme is 10 times lower in micro-dilution and 2 times lower in macro-dilution and agar diffusion compared to clove. Through micro-dilution, lemongrass was found to have the second highest antifungal activity (0.25%). When used in the volatile atmosphere of dried apricots and in macro-dilution, the antifungal activity of lemongrass was the lowest, with respective values of > 0.200% and 0.105% for G/NG prediction.

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Mechanical Removal of Sulphuretted Apricot Pit

Cited by 4 publications

References 8 publications

Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey

Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey

Sodium metabisulfite dipping, hot water blanching and sulfur fumigation impact on the nutritional quality of dried apricot (Prunus armeniaca L.) cultivars

Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots

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