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<p>Since ancient times, drying has been used to extend the shelf life and preserve fruit. Nonetheless, during the drying process, peroxidase and polyphenol oxidase in fruit cause unwanted browning. Sulphur dioxide is often used as a preservative for dried apricot and other dried fruit due to its antimicrobial properties and ability to prevent oxidation. However, the use of sulphur dioxide is not allowed in organic products. This study investigated the effects of different pre-treatments with citric acid, pectin, peppermint, and spearmint extracts on apricot quality to identify alternative pre-treatment methods. The effects of pre-treatment methods were assessed based on variance analysis of the colour, microbiological indicators, total polyphenols, and antioxidant capacity of samples. Neither organic acid solutions nor plant extracts maintained the colour intensity or brightness of fresh apricot as effectively as pre-treatment with sulphur dioxide. In terms of microbiological safety, sulphur dioxide also offered the best protection against spoilage by yeast and mould, although treatments with citric acid, peppermint, and spearmint also resulted in low levels of microbiological contamination. The samples pre-treated with ascorbic acid and sulphite had a higher antioxidant capacity. Given that consumers today recognise dark-coloured dried apricot as an organic product, it is feasible to use citric acid treatment to produce microbiologically safe organic dried apricot, as these pre-treatments yield acceptable yeast and mould counts.</p>

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Effects of pre-treatment methods on the physical properties, phenolic composition, antioxidant capacity in vitro, and microbiological safety indicators of dried apricot (Prunus Armeniaca L.)

  • 期刊论文

  • 发表日期：

    2025年10月10日

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  • Meerim Tynarbekova,
  • Jamila Smanalieva,
  • Aleksandr Novoslavskij,
  • Mindaugas Liaudanskas,
  • Vaidotas Žvikas,
  • Valdas Jakštas,
  • Thomas Henle

摘要

Since ancient times, drying has been used to extend the shelf life and preserve fruit. Nonetheless, during the drying process, peroxidase and polyphenol oxidase in fruit cause unwanted browning. Sulphur dioxide is often used as a preservative for dried apricot and other dried fruit due to its antimicrobial properties and ability to prevent oxidation. However, the use of sulphur dioxide is not allowed in organic products. This study investigated the effects of different pre-treatments with citric acid, pectin, peppermint, and spearmint extracts on apricot quality to identify alternative pre-treatment methods. The effects of pre-treatment methods were assessed based on variance analysis of the colour, microbiological indicators, total polyphenols, and antioxidant capacity of samples. Neither organic acid solutions nor plant extracts maintained the colour intensity or brightness of fresh apricot as effectively as pre-treatment with sulphur dioxide. In terms of microbiological safety, sulphur dioxide also offered the best protection against spoilage by yeast and mould, although treatments with citric acid, peppermint, and spearmint also resulted in low levels of microbiological contamination. The samples pre-treated with ascorbic acid and sulphite had a higher antioxidant capacity. Given that consumers today recognise dark-coloured dried apricot as an organic product, it is feasible to use citric acid treatment to produce microbiologically safe organic dried apricot, as these pre-treatments yield acceptable yeast and mould counts.