Sulphur dioxide evolution during dried apricot storage

Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

“…Thus, the samples stored at 2 C presented a similar SO 2 content (2432 AE 134 mg/kg) to the initial one (2735 AE 120 mg/kg), at the beginning of storage, but the samples stored at 28 C presented only a residual content of SO 2 (276 AE 129 mg/kg). This influence of the storage temperature on the evolution of the SO 2 content has been found in other products such as apricots (Miranda, Berna, Salazar, & Mulet, 2009). The Peleg's equation adequately described the evolution of the DE of the samples treated with citric acid before drying (Table 3) showing a similar tendency the experimental and calculated data (Fig.…”

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

“…In addition, the development of the Maillard reaction frequently occurs in concomitance with other events, which can contribute to change both colour and the overall antioxidant capacity of pretreated foods (Manzocco et al, 2001). For example, addition of SO 2 can be applied during drying as an inhibitor of browning due to its capacity of both disinfectant and antioxidant on essential compounds (Miranda, Berna, Salazar, & Mulet, 2009).…”

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

“…To decrease the effect of spoilage reactions, to facilitate the drying process, to prevent browning, to ensure colour stability, and to improve the overall product quality, some pretreatments are advised. One of these treatments is sulphuring (Rossellò et al, 1993;Lewicki, 2006;Miranda et al, 2009). Sulphur dioxide is used widely in the food industry to prevent quality losses of foods and to reduce fruit darkening rate during drying and storage.…”

“…It was reported that sulphites cause some health problems such as asthmatic reactions when inhaled or ingested by sensitive individuals (Freedman, 1980;Miranda et al, 2009). Alternatively, unsulphured sundried (natural) apricots have been produced in Turkey.…”