Influence of packaging and storage on the quality of osmodehydrated apricots (Prunus armeniaca L.)

Abstract

To find out the suitable packaging material for storage of osmodehydrated apricot (Var. CITH-2), prepared by using 60 ˚brix syrup containing 2000 PPM KMS, followed by cabinet drier at 58 ±2˚C till 8% moisture content, then packaged in pouches of ALPE (250 g), HDPE (200 g), LDPE (200 g) and Shrink wrapping (150 g), prior to storage for six months at ambient conditions. During storage significant decrease in physicochemical and functional quality in term of antioxidants capacity (61%), total phenolics (50%), total flavonoids (38%), total carotenoids (30%), β-carotene (29%), ascorbic acid (64%), and titratable acidity (33%) was observed, while moisture content, total sugars and reducing sugars observed to slightly increase during storage. Among the packaging materials, ALPE (250 g) was found to be good for retention of better quality, better color and higher sensory score of the osmodehydrated apricot.