Shelf life extension of sun dried Malatya apricots with natural preservative compounds

This study aims to investigate the antimicrobial effects of essential oils, cinnamon and clove which are known as natural protective compounds, on sun dried apricot kept directly under the sun without any chemical process. For this purpose, sun-dried apricots that contain average 21% moisture have been brought to intermediate moisture with rehydration process. Intermediate moisture sun-dried apricots have been kept in closed pockets with different concentrations. For this purpose, pockets containing 500, 1000, and 2000 µL cinnamon and clove oil at high purity were prepared. Samples were kept in closed and pockets have been stored at the room temperature. Storing has been continued for 8 weeks and the results have been observed with the analysis of the samples once a week. The results have been evaluated against control samples to determine the effects of essential oils.The parameter analyzed in this study were the changes of moisture amount, surface colour, total acidity amounts, the pH values, the amount of total mesophilic aerobic bacteria, the amount of total yeast-mold and finally the textural and sensorial properties.According to results, a stable decrease in moist and pH values and a stable increase in the value of titratable acidity have been found. During the storing process, a decrease has been occurred in L, a, b degrees of all the samples. There was a decrease in the amount of TAMB and yeast and molds for the first 4 weeks, while they were increased after this period. This increase was highest in the control sample and lowest in K2000 and T2000 samples. As conclusion, maximum effect on TAMB and total yeast-mold counts observed in the samples containing both 2000 µL cinnamon and clove oils. The samples containing 1000 µL cinnamon essential oils was approved in terms of sensorial propertiesKEY WORDS: Sun-dried apricots, shelf life, antimicrobial effect, cinnamon essential oils, clove essential oils