The effects of hydrogen peroxid used for desulphiting on sensory texture vitamins and colour of dried Malatya apricots

This thesis has aimed the investigation of hydrogen peroxide (H2O2) used for desulphiting, effects on some properties of sulphured-dried Malatya apricots. Each samples of sulphured-dried apricots has been dipped in H2O2 solutions at different temperature and concentrations. For this purpose, the solutions were preparated which contain %0,5 and %1 H2O2 at 10ºC, 20ºC and 30ºC temperatures. Each sample has dipped into H2O2 solutions and waited for 5 minutes. In addition to this application, enough amount of sample dipped into %0,5 H2O2 at 10ºC solution were taken for second dipping for one night. And this application has been called as ?double-dipping method?. Apricots dipped in H2O2 solutions by seven different methods were investigated by comparing with non-dipped sample for temperature and concentration?s relation.Investigated values in this study are sulphur dioxide (SO2) contents, change of surface color, changes on textural and sensory properties, resudial H2O2, total phenolics, total reducing sugar contents, ß-carotene, vitamin C and vitamin E contents. According to the results, SO2 contents decreased by rising temperature and concentration. In spite of being low temperature and concentration, double-dipped sample showed the most SO2 decreasing. On surface color properties, high temperature-concentration and double-dipping method raised Hunter L* and b* values, but reduced a* values of each samples. There were no changes on textural and sensory properties on treated apricots. Resudial H2O2 was not detected on treated apricots. Total phenolics and total recuding sugar contents decreased by high temperature-concentration and double-dipping agents. Vitamin C contents decreased by H2O2 treatment, and degradation rate increased by %1 H2O2 concentration. ß-carotene contents decreased. Double-dipped sample and 30ºC applications showed the most decreasing. Vitamin E contents have decreased too. As a result H2O2 treating at 10ºC temperature and %0,5 concentration is acceptable for dried apricots.