Physicochemical and Microbiological Changes in Non-Sulfitted Dried Apricots as Affected by Storage Condition

The present study was conducted for the determination of physicochemical and microbial quality changes non-sulfited sun dried apricots (NSDAs) with three various moisture contents (MCs); 137 g/kg (MC137), 235 (MC235), 270 (MC270); at different temperatures (4, 10, 20, 30°C) during 12 months in bulk packaged storage. NSDAs were subjected to physical (moisture, water activity, pH reflectance color values), chemical (browning formation, β-carotene, acidity), (counts total aerobic mesophilic psycrofilic bacteria, yeast mould, xerofilic mould yeast, osmophilic lactic acid bacteri, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses one-month intervals. Results indicated that fastest brown colour formation occurred samples containing MC 30°C, browning decelerated below 10°C. No significant change β-carotene storage observed (P> 0.05). After rehydration, count increased by 2.5 log colony-forming units (cfu/g). Significant reductions loads MC235, MC270 decreasing activity (P<0.05) increasing temperatures. However, yeasts moulds counts exceeded 5.0 cfu/g after 2 month 20°C. Overall, results suggest should not be stored above 10°C, kept maintain quality.