Document Type : Research Article


Agricultural Engineering Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood)


Since the waste of agricultural and horticultural products is high, appropriate methods should be used to produce products with high quality and shelf life for export. In Iran a great part of fruits and vegetables are dried conventionally and farmer use So2 gas for preservation and color stability of dried apricots ,but this gas is allergic and carcinogenic and effort to find suitable substitutes for this substance would be an efficient method to the health of the society. So, in this study 3 apricot varieties were selected to evaluate the drying quality and to determine the so2 replacement methods. The selected varieties (Noori, Khaybei 2 and Nasiri) were treated with citric acid, (0.3%), ascorbic acid (0.3%), sodium meta bisulfate (0.4%) and a 50% mixture of ascorbic and citric before drying and then were compared with control samples(without any treatment). After drying, the characteristics such as Brix, pH, moisture contents, browning index, acidity and organoleptic properties were evaluated. Results showing that the effect of variety on moisture, browning, pH, acidity and organoleptic properties were significant (P


ضیاءالحق، ح.، 1385، بهینه سازی روش سنتی تولید برگه زردآلو از مناطق تولید به منظور بهبود خواص کیفی وحذف گوگرد ،گزارش نهایی طرح تحقیقاتی موسسه تحقیقات فنی ومهندسی کشاورزی شماره1229/85
ضیاءالحق، ح.، 1378، بررسی کیفیت ماندگاری برگه زردآلو و کشمش در انواع بسته بندی های صادراتی ، پایان نامه کارشناسی ارشد ، دانشگاه فردوسی مشهد
فرجی، ر.، 1371، اصول نگهداری مواد غذایی ، انتشارات دانشگاه شیراز
فلاحی، م.، 1370، علم مواد غذایی جلد اول، انتشارات بارثاوا
قدس ولی، ع.، 1376، بررسی شرایط بهینه فرآیند برگه زردآلو از واریته های غالب منطقه شارود ومقایسه آن با روش سنتی موجود، نشریه شماره 89 مرکز اطلاعات ومدارک علمی کشاورزی
مرتضوی، ع. و ضیاءالحق، ح.، 1390، میکروبیولوژی غذایی مدرن، انتشارات دانشگاه فردوسی مشهد
Baloch, A. K., and Edward, R. A., 1973, Measurement of nonenzymic browning of dehydrated carrot, J. Sci, Fd. Agric.24:389-398.
Burton, H. S., Noide, M., and Nouri, T., 1963, The role of unsaturated carbonyl compounds as intermediates and of SO2 as an inhibitor of browning. J. Food. Sci. Agr. 14:911-916.
Cecil, J. S., 1992, The implications ofdelayed sulphoring on dried apricot quality. http//
FAO., 2006, A.A.O. Products year book at :http://www.fao org.
Gezer, I., Hacise ferogullari, H.,and Demir, F., 2002, Some physical properties of Hacihalilologlu apricot pit andits kernel, Jornal of food Engineering, 49-57.
Janati zadeh, A., Naderi Boldaji, M., Fatahi, R., Ghasemi Varnamkhasti, M., and Tabatabaeefar, A., 2008, Some postharvest physical properties of Iranian apricot (Prunus armeniaca L.) fruit, deparment of Horticultural science,Faculty of agriculture, 22, International Agrophysics, 22,125-131.
Nechvoglod, M., and Karel, M., 1998, Investigation of the efficiency of copper hydroxide and calcium hydroxide sprays for the prevention of rain induced cracking and reduction of SO2 level.
Peter Fellows, J., 1990, Food processing technology, principles and practice Teaoto, S. S., S. L. Mhta and M. C. Tomar-1976. Study on dehydration of tropical fruits in Uttar Pradesh:Mango.Indian Food Packer. vol. 30.No.6:15-19
Rettke, M. A., 1998, Comparison of sulfur dioxide levels and storage life of apricot dried in the sun, shade and in a dehydrator. http:// www. Sardi. Sa. gov. au/.R/6/98.
Senhaji, F. A., and Hakan, B., 1991, Data on apricot drying,Kenetics and product quality. Science - Des- Aliments, 11(3): 499-512.
Sharma, T. R., Sekhon, K. S., and Saini, S. P. S., 1993, Color change during drying of apricot. J. Food Sci. and Tech-India. 30(4):306-308.
Terdbaramee, U., Ratanakhanokchai, K., Kanlaganarat, S., 2003, Effect of citric acid on the control of postharvest browning of lychee fruit under cold storage, ISHS, Acta Horticuthurae,628
Vincenzo Lattanzio,Vito Linsalatasandro, Palmieri Christiaan, F., 1989, The beneficial effect of citric and ascorbic acid reaction in stored artichoke (Cynara scolymus L.) browning phenolic heads, Elsevier Science Ltd.