Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots

Güzel, Nihal; Tağı, Şeref; Özkan, Mehmet

Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots

dc.authorid	0000-0002-2387-9009
dc.authorid	0000-0003-0556-9952
dc.authorid	0000-0001-5565-1458
dc.authorwosid	GQA-9405-2022
dc.contributor.author	Güzel, Nihal
dc.contributor.author	Tağı, Şeref
dc.contributor.author	Özkan, Mehmet
dc.date.accessioned	2023-02-15T07:18:51Z
dc.date.available	2023-02-15T07:18:51Z
dc.date.issued	2022	en_US
dc.department	Hitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstract	This study was conducted to determine the changes in the physicochemical and microbiological qualities of the non-sulfited sun dried apricots (NSDAs) at three different moisture contents (MCs, 13.7, 23.5 and 27.0%) and at four different storage temperatures (4, 10, 20, and 30 degrees C) for 12 months in bulk and packaged samples. NSDAs were subjected to physical (moisture, water activity, pH and reflectance colour values), chemical (browning formation, beta-carotene, and acidity), and microbial (counts for total aerobic mesophilic and psycrofilic bacteria, yeast and mould, xerofilic mould and yeast, osmophilic yeast, lactic acid bacteria, Enterobacteriaceae, Staphylococcus-Micrococcus spp.) analyses at one-month time intervals. Results indicated that while the fastest brown colour formation occurred in the samples containing 23.5% MC and stored at 30 degrees C, the browning decelerated below 10 degrees C. No significant change was observed in beta-carotene contents of NSDAs during storage (P>0.05). After rehydration, osmophilic yeast count of NSDAs increased by 2.5 log colony-forming units (cfu/g). Significant reductions were observed in the microbial loads of the samples at 23.5 and 27.0% MCs with the decreasing water activity (P<0.05) during storage and increasing storage temperatures. However, yeast and mould counts exceeded 5.0 log cfu/g of the samples containing 27.0% MC after 2-months storage at 20 degrees C. Overall, we suggest that MC and storage temperature for NSDAs should be below 23.5% and 20 degrees C to achieve high microbial and physicochemical qualities for a year, respectively.
dc.identifier.citation	Güzel, N., Tağı, Ş., & Özkan, M. (2022). Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots. Journal of Agricultural Sciences (Tarim Bilimleri Dergisi), 28(4):691-703.
dc.identifier.doi	10.15832/ankutbd.959820
dc.identifier.endpage	703	en_US
dc.identifier.issn	1300-7580
dc.identifier.issn	2148-9297
dc.identifier.issue	4	en_US
dc.identifier.scopusquality	Q3
dc.identifier.startpage	691	en_US
dc.identifier.uri	http://dx.doi.org/10.15832/ankutbd.959820
dc.identifier.uri	https://hdl.handle.net/11491/8453
dc.identifier.volume	28	en_US
dc.identifier.wos	WOS:000880378700013
dc.identifier.wosquality	Q4
dc.indekslendigikaynak	Web of Science
dc.indekslendigikaynak	Scopus
dc.indekslendigikaynak	TR-Dizin
dc.language.iso	en
dc.publisher	ANKARA UNIV, FAC AGR
dc.relation.ispartof	TARIM BILIMLERI DERGISI-JOURNAL OF AGRICULTURAL SCIENCES
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rights	Attribution 4.0 International (CC BY 4.0)	*
dc.rights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/	*
dc.subject	Dried apricots	en_US
dc.subject	Colour	en_US
dc.subject	Water activity	en_US
dc.subject	Browning index	en_US
dc.subject	β-carotene content	en_US
dc.subject	Yeast and mould counts	en_US
dc.title	Effects of Moisture Contents and Storage Temperatures on the Physical, Chemical and Microbiological Qualities of Non-Sulfitted Dried Apricots
dc.type	Article