Effect of different packages on dried organic fruit quality during shelf life

The study was conducted to determine quality changes of organic dried figs, dried grapes and dried apricots packaged in different packages throughout shelf life. Dried figs produced organically (cv. Sarilop) was packed as natural in doypack, vacuum tray, quadro and PE bag, organic dried figs manipulated as lerida and protoben types were packed in craft box and vacuum tray packages. Organic grapes (cv Sultanas seedless) sun-dried after dipping or without dipping into potassium carbonate solution were placed in craft box, doypack, lunch box and pillow pack packages and organic dried apricot (cv. Hacihaliloglu) was placed in craft box, doypack, vacuum tray, quadro and PE bags. Dried figs, dried grapes and dried apricots were stored at 20±1°C and 50-65% relative humidity for 6 months, 9 months and 6 months, respectively. Package type is found to affect the moisture content of dried fruit and accordingly increase or decrease the quantity of water, total soluble solids, water activity and fruit firmness. Water content was the highest in doypack package for dried figs and dried apricots, quadro package in dried grapes and was the lowest in PE bag for dried figs and craft box package for processed dried figs, dried grapes and dried apricots. Sugaring index was the highest in natural dried figs packed in quadro and in vacuum tray packages for processed dried figs. In general, effects of packages on colour and other quality parameters analyzed were rather limited. It was found out that organic dried figs preserved at shelf life conditions can be successfully kept for 6 months; organic dried grapes can be kept for 9 months and organic dried apricots for 6 months. Results showed that dried grapes packed in quadro package, dried apricots and dried figs packed in doypack packages may be offered. There might be problems in PE bags and craft box packages related to some quality parameters.