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Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

Department of Chemistry, University of Illes Balears, Ctra. Valldemossa km. 7.5, 07071 Palma de Mallorca, Spain

E.S. Sánchez

Department of Chemistry, University of Illes Balears, Ctra. Valldemossa km. 7.5, 07071 Palma de Mallorca, Spain

J. Benedito

Food Technology Department, University Politécnica, Camino de Vera s/n, 46071 Valencia, Spain

Carmen Rosselló

Department of Chemistry, University of Illes Balears, Ctra. Valldemossa km. 7.5, 07071 Palma de Mallorca, Spain

Dehydrated apricots were stored under different conditions of temperature (14, 21, 28 and 35 °C), gas composition (100% CO₂, 80% N₂-20%CO₂ and air) and packaging material (glass and film with an oxygen transmission rate of 14.39 ± 0.88 mL/m²/day). The most representative physical and chemi cal characteristics (L*, a*, b*, texture, water activity, sugars, moisture and SO, contents) regarding the shelf-life of dehydrated apricots were evaluated during storage. Storage temperature showed a sig nificant influence on L*, sucrose content ( p > 99%), b* (p > 95%) and SO, content (p > 99.9%). The rate of decrease of SO, content and L* was well described by a first order kinetic. The influence of gas composition was important to both L* and a* (p > 95%) and SO, content (p > 99.9%). Principal compo nent analysis showed that the first two components accounted for 100% of the total variance. The first principal component which included L*, a*, b* and SO, content accounted for 75.3% of the vari ance. Sucrose, fructose and glucose contents were chiefly involved in the second principal compo nent.

Key Words: modified atmosphere • shelf-life • apricots • storage

Food Science and Technology International, Vol. 5, No. 5, 377-383 (1999)
DOI: 10.1177/108201329900500502


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