The effects of storage conditions on dried apricots physical, chemical and microbiological characteristics

In this study; the physical, chemical and microbiological changes of sulfured-dried apricots, belong to Hacihaliloglu cultivar harvested in Malatya, were determined. For this purpose, five dried apricots with different moisture and sulfur dioxide contents were stored four different storages. During 10 months, these dried apricots were sampled at intervals. Moisture, sulfur dioxide levels and total bacteria, total coliform bacteria, possible E. coli, yeast-mold, osmophilic yeast contents were monitored in these dried apricots during storage.Sulfur and moisture counts reduced during storage and these reductions were found to be statistically significance (p<0.05). During 10 months storage, sulfur content decreased about %40 and similarly moisture content decreased about %30-40 (w/w). However, the numbers of total bacteria showed some fluctuations during storage and no regular changes were recorded for the numbers of total bacteria. It has been seemed that no significant effects were noted on microbiological activity of dried apricots during storage.It was determined that there is no change in regular activity of osmophilic yeast and yeast-mold numbers depending on the storage conditions and periods. On the other hand, the numbers of E. coli and coliform bacteria in the samples were under the countable levels. As conclusion, to control microbial activity of dried apricots, moisture and sulfur content must be reduced to critical level.