Chemical and microbial stability of high moisture dried apricots during storage

BACKGROUND: This study was conducted to determine the chemical and microbial stability of high moisture (HM) dried apricots during storage at 5, 20 and 30 °C for a period of 8 months. HM dried apricots were obtained by rehydrating dried apricots in ‘water’ and ‘water + H₂O₂’. RESULTS: Analysis of kinetic data suggested first‐order models for loss of SO₂ and non‐enzymatic browning reactions. Higher storage temperatures increased the rate of SO₂ loss and formation of brown colour in HM dried apricots. Results from extensive colour measurements (non‐enzymatic browning, reflectance colour and β‐carotene) revealed that the colour of HM dried apricots stored at 5 °C was almost unchanged during 8 months of storage. The colour of samples stored at 30 °C was unacceptable starting from 2 months of storage. Total mesophilic aerobic bacteria counts decreased 0.7, 1.1 and 1.5 log cycles after 8 months of storage at 5, 20 and 30 °C, respectively. For the same storage period, the decrease in mesophilic bacteria was 0.62 log cycle in samples rehydrated in ‘water + H₂O₂’ and stored at 20 °C. CONCLUSION: These results suggest that HM dried apricots should be stored at temperatures lower than 20 °C to preserve the characteristic golden yellow colour. A relatively low level of SO₂ (1458 mg kg^?1 at 200 g kg^?1 moisture level) was sufficient to prevent the growth of spoilage organisms in HM dried apricots at all three storage temperatures. Copyright © 2008 Society of Chemical Industry