摘要：This study was carried out to investigate the effect of different apricot drying methods of Local and Turkey on the overall quality of sun-dried apricot stored at ambient temperature for period of three months. In Local method, the fruit before drying is destoned and cut in two pieces, while in Turkey the destoned whole fruit is used for drying. For packing of the samples white glassy bags were used. The treatments were T 0 (Local Method + Unpacked), T 1 (Local Method + Packed), T 2 (Local Method + Sulfur dioxide + Unpacked), T 3 (Local Method + Sulfur dioxide + Packed), T 4 (Turkey Method + Unpacked), T 5 (Turkey Method + Packed), T 6 (Turkey Method + Sulfur dioxide + Unpacked), T 7 (Turkey Method + Sulfur dioxide + packed). The samples were analysed physico-chemically (TSS, ascorbic acid content, moisture content, acidity, pH and dry solids), microbially (Total fungal count) organoleptically (color, flavor and texture) and overall acceptability at each 15 days interval of storage. At three months storage TSS (30.80 o Bx) was slightly reduced in all unpacked samples. Moisture content (18.50 %) was slightly increased in unpacked samples (T 0, T 2, T 4, T 6 ) and slightly reduced in packed samples (T 1, T 3, T 5, T 7 ). Ascorbic acid content (16.80 mg/100 g) was reduced in unpacked and packed samples, the loss was more in unpacked samples. Titratable acidity (0.40%) was slightly enhanced in all samples. pH (5.20) was reduced (4.4) in all samples. Dry solid (81.60) was slightly reduced in unpacked samples and increased in packed samples. Sun dried apricots samples were analysed for total microbial growth. Maximum growth was found in sample T 0 (1163.0 cfu/g) and minimum in T 7 (35.14 cfu/g). These samples were sensory evaluated. Maximum score for colour was obtained by T 7 (7.86 – 7.20) and minimum by T 0 (5 - 4). For taste maximum score was obtained by T 5 (8.6 – 8.0) and minimum by T 2 (5.6 – 4.6). Texture maximum score was obtained by T 7 (7.0 – 5.6) and minimum by T 0 (6.0 – 4.2). For overall acceptability maximum score was obtained by T 5 (7.53 – 6.36) and minimum by T 0 (5.73 – 4.53). Statistical analysis of all the treatments stored for three months at ambient temperature was found significant (p<0.05) except storage effect on moisture content and dry solids.
其他摘要：This study was carried out to investigate the effect of different apricot drying methods of Local and Turkey on the overall quality of sun-dried apricot stored at ambient temperature for period of three months. In Local method, the fruit before drying is destoned and cut in two pieces, while in Turkey the destoned whole fruit is used for drying. For packing of the samples white glassy bags were used. The treatments were T 0 (Local Method + Unpacked), T 1 (Local Method + Packed), T 2 (Local Method + Sulfur dioxide + Unpacked), T 3 (Local Method + Sulfur dioxide + Packed), T 4 (Turkey Method + Unpacked), T 5 (Turkey Method + Packed), T 6 (Turkey Method + Sulfur dioxide + Unpacked), T 7 (Turkey Method + Sulfur dioxide + packed). The samples were analysed physico-chemically (TSS, ascorbic acid content, moisture content, acidity, pH and dry solids), microbially (Total fungal count) organoleptically (color, flavor and texture) and overall acceptability at each 15 days interval of storage. At three months storage TSS (30.80 o Bx) was slightly reduced in all unpacked samples. Moisture content (18.50 %) was slightly increased in unpacked samples (T 0, T 2, T 4, T 6 ) and slightly reduced in packed samples (T 1, T 3, T 5, T 7 ). Ascorbic acid content (16.80 mg/100 g) was reduced in unpacked and packed samples, the loss was more in unpacked samples. Titratable acidity (0.40%) was slightly enhanced in all samples. pH (5.20) was reduced (4.4) in all samples. Dry solid (81.60) was slightly reduced in unpacked samples and increased in packed samples. Sun dried apricots samples were analysed for total microbial growth. Maximum growth was found in sample T 0 (1163.0 cfu/g) and minimum in T 7 (35.14 cfu/g). These samples were sensory evaluated. Maximum score for colour was obtained by T 7 (7.86 – 7.20) and minimum by T 0 (5 - 4). For taste maximum score was obtained by T 5 (8.6 – 8.0) and minimum by T 2 (5.6 – 4.6). Texture maximum score was obtained by T 7 (7.0 – 5.6) and minimum by T 0 (6.0 – 4.2). For overall acceptability maximum score was obtained by T 5 (7.53 – 6.36) and minimum by T 0 (5.73 – 4.53). Statistical analysis of all the treatments stored for three months at ambient temperature was found significant (p<0.05) except storage effect on moisture content and dry solids. Keywords: Local Methods, Quality, Sun-Dried Apricot, Physico-Chemically Analysis, Organoleptically Analysis
