Effect of thermal processing on the texture of canned apricots

The effect of thermal processing on the texture of canned apricots was studied by using the main cultivar canned in Greece, Bebecou. The test temperature ranged from 82 to 95 °C. The loss of hardness was tested immediately after processing and after 3 months storage. The z -value was 16.7 °C and the energy of activation 116.5 kJ mol^?1. Some restoration in the hardness was found after 3 months storage, which might be attributable to the absorption of sucrose by the fruit.