THE EFFECT OF SEVERAL COMBINATION OF SOME TREATMENT AND METHODS OF DRYING IN QUALITATIVE CHARACTERISTICS OF DRYING APRICOTS FRUITS (Prunusarmeniaca L.)

I. Khalel, Riham; N. Al-Shamary, Ghalib

	THE EFFECT OF SEVERAL COMBINATION OF SOME TREATMENT AND METHODS OF DRYING IN QUALITATIVE CHARACTERISTICS OF DRYING APRICOTS FRUITS (Prunusarmeniaca L.)
Diyala Agricultural Sciences Journal
Article 1, Volume 9, Issue 2, 2017, Pages 90-103
Authors
Riham I. khalel; Ghalib N. Al-Shamary
Abstract
The study was carried out in postharvest physiology lab, Horticulture and landscape Dept., College of Agriculture/ University of Diyala on 27/5/2014 to 2/6/2015 to study the effect of three combinations of some treatment and methods of drying in two types of storage in qualitative characteristics of apricots. It was chosen as the best three combinations included: SO2 with the microwave drying method (T1), NaOH with heating cabinet method (T2) and vitamin C with heating room (T3) and two types of storage (normal and radiator) and 12 month of storage. The complete randomized design C.R.D. was used in three replicated weighted 750 – 800 g of dried fruit for each replication. The results were analyzed by using the statistical system SAS at the probability level 0.05. The fruits packaged in plastic bags were divided in two groups: the first stored in the laboratory at 25ᵒ. Other, stored in chilled storage at 4±1 oC. Readings were taken on 8/6/2014 then after six months until the end of storage on 2/6/2015, then result showed that T2 had a significant increase in the total sugars, TSS and rate of losing weight. Whereas T3 led to decrease the percentage rate of acidity, moisture and losing weight. Chilled storage caused significantly increase the percentage of acidity, total sugars, carotene and less weight loss. While storage caused a decrease in the total sugars, TSS, carotene and less humidity loss. The study was carried out in postharvest physiology lab, Horticulture and landscape Dept., College of Agriculture/ University of Diyala on 27/5/2014 to 2/6/2015 to study the effect of three combinations of some treatment and methods of drying in two types of storage in qualitative characteristics of apricots. It was chosen as the best three combinations included: SO2 with the microwave drying method (T1), NaOH with heating cabinet method (T2) and vitamin C with heating room (T3) and two types of storage (normal and radiator) and 12 month of storage. The complete randomized design C.R.D. was used in three replicated weighted 750 – 800 g of dried fruit for each replication. The results were analyzed by using the statistical system SAS at the probability level 0.05. The fruits packaged in plastic bags were divided in two groups: the first stored in the laboratory at 25ᵒ. Other, stored in chilled storage at 4±1 oC. Readings were taken on 8/6/2014 then after six months until the end of storage on 2/6/2015, then result showed that T2 had a significant increase in the total sugars, TSS and rate of losing weight. Whereas T3 led to decrease the percentage rate of acidity, moisture and losing weight. Chilled storage caused significantly increase the percentage of acidity, total sugars, carotene and less weight loss. While storage caused a decrease in the total sugars, TSS, carotene and less humidity loss.
Keywords
apricot; drying; normal storage; cooling storage; storage period

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