Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

The effects of different sulphuring methods, i.e. sulphuring by “burning the elemental sulphites (BES),” “SO2 gas from liquified SO2 tank (SG)” and “dipping into sodium metabisulphite solution (DSM)” on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacıhaliloğlu and Kabaaşı varieties stored at 5, 20 and 30 °C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 °C on the brown colour formation and loss of SO2 (P < 0.05). As storage temperature–time increased, β-carotene content decreased. Sulphuring methods and variety did not show significant effect on β-carotene content (P > 0.05). The changes in L∗, b∗ and C∗ values were directly associated with β-carotene content and browning values. The most suitable method for all samples, except for Hacıhaliloğlu variety stored at 30 °C (BES), is SG, because the samples retained their attractive golden yellow colour during storage.