FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (5): 194-202.doi: 10.7506/spkx1002-6630-20201201-017

• Packaging & Storage • Previous Articles     Next Articles

Effect of Nitric Oxide Fumigation on the Quality of Dried Apricots

DENG Hao, WANG Xiawei, DILIXIATI·Yilidana, WEI Jia, ZHANG Zheng, YANG Haiyan, WU Bin   

  1. (1. College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China; 2. Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China; 3. College of Horticulture, Xinjiang Agricultural University, ürümqi 830052, China)
  • Published:2022-03-28

Abstract: The application of sulfur?dioxide?(SO2) treatment to dried apricots causes many problems such as bleaching, off-odor and high SO2 residues. In order to address these issues, the effect of nitric oxide (NO) fumigation before or after drying on the quality of dried apricots was studied. In this experiment, Xinjiang-grown Diaogan apricots were used to prepare dried apricots. The changes in physiological indexes, NO residue and sensory quality of dried apricots stored at (25 ± 1) ℃ were determined. The results showed that NO fumigation maintained moisture content, water activity (aw), color and nutritional quality well, inhibited the increase in browning degree and total color difference, delayed the decrease in the levels of total soluble solids (TSS), titratable acidity (TA), ascorbic acid (vitamin C, VC) and reducing sugars (Rs), and inhibited microbial growth. NO fumigation followed by drying and NO fumigation again was more effective in maintaining the storage quality of dried apricots. Both the residues of NO3- and NO2- in dried apricots were lower than the limits of the national standard (GB 2762-2017). This study may provide theoretical and technical support for the industrial application of NO fumigation in the preservation of dried apricots.

Key words: nitric oxide; fumigation; dried apricots; storage quality

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