Mechanisms of sulphur dioxide loss from dried fruits in flexible films

Abstract

Storage experiments were done at 25"C, 75% r.h. to assess the relative importance of the mechanisms by which SO, is lost from dried apricots having a moisture content of 25% and packaged in pouches that were (a) highly permeable and (b) impermeable to SO, and oxygen. Test packs: were sealed and stored in two atmospheres, air and nitrogen. The storage life of dried apricots under the above conditions was also determined.The loss of SO, due to oxidation by oxygen which entered th.e permeable packages was about twice that caused by oxygen which was entrapped in the headspace. The latter was about the same as the loss o f S 0 , by permeation.A further appreciable loss occurred by irreversible combination of SO, with constituents of the dried fruit.

Chemical and microbial stability of high moisture dried apricots during storage

“…Therefore, we compared our results with those from dried apricots. The loss of SO 2 from dried apricots during storage23, 24 and the removal of SO 2 from dried apricots by H 2 O 2 12 and by heating17 were also modelled as first order.…”

“…The limit for acceptability of colour of dried apricots was defined as the absorbance values reach to a value of 0.3 at 440 nm 24. Similarly, the storage life of dried apricots was described as they lose 65% of their initial SO 2 content 23.…”

Sulphur dioxide evolution during dried apricot storage

“…Permeability of polymeric films for SO 2 is higher than for oxygen, thus loss of SO 2 by diffusion could be important (Davis, McBean, Rooney, & Gipps, 1973).…”

Investigation of the Effects of Sun-Dried Apricot with Different Sulfur Levels on Oxidative Stress Markers

“…Sulphurization process is performed in drying apricots to provide fruit supply and prolong shelf life. According to the results of the study by Davis et al, dried fruits suppliers should target 3000 ppm SO 2 content for an acceptable fruit supply from one season to another (Davis et al, 1973).…”