Effect of Cold and Fluctuating Storage Conditions on Quality of Dried Apricot

The study was conducted with apricots (Prunus armeniaca ‘Haci Halilo?lu’) treated with SO₂ and sun-dried traditionally for 2 years. Fruit were put in closed wooden crates (40 × 40 × 90 ㎝) at a depth of 70 ㎝ and then stored either under cold conditions (4℃, 65% RH) or at fluctuating temperatures. Samples were taken out from the top, middle, and bottom sections of the crates after 90, 180, and 270 days of storage. Changes in fruit quality were assessed through analyses of moisture content, water activity, tissue hardness, SO₂ content, fruit color (CIE L * , a * , and b * ). Total viable yeast, mould, osmophilic yeast, and total coliform counts were determined. Quality changes under cold storage were restricted. The decreases in SO₂ and color values during storage were particularly noticeable at the end of the storage period and in fruits stored under fluctuating storage compared to those in cold storage. Fruit with high SO₂ content could be stored for 270 days under fluctuating storage, although high levels of SO₂ applications must be avoided because of the SO₂ maximum residue limits. On the other hand, cold storage conditions provided 270 days of successful storage in sun-dried apricots possessing low SO₂ levels (＜1500 ppm).