Evolution of Colour in Dried Fruit Storage: Relation between Colour and SO2 Content


Authors : Gonzalo Miranda; Àngel Berna; Antonio Mulet

Volume/Issue : Volume 6 - 2021, Issue 12 - December

Google Scholar : http://bitly.ws/gu88

Scribd : https://bit.ly/3F0szVs

Abstract : The objective of this work was to analyse the changes in colour and SO2 content of dried apricots and raisins packaged in glass jars and polypropylene trays thermo sealed with different films with two layers of polymers: oriented polyamide OPA + polyethylene PE, polyamide PA + polypropylene PP and polyamide PA + polyethylene PE. Samples were stored at constant temperature ranging from cool to warm (5, 15, 25 and 35/40ºC). Before sealing, some jars and trays were purged with nitrogen, but most of them were sealed with air. The samples were analysed over a period of 12 months. In addition, the relation between fruit colour and SO2 content changes has been assessed. This study shows that the temperature is the main factor affecting colour changes of dried fruit during storage. In addition, as the temperature increases, the SO2 content decreases, and the samples become darker due to the Maillard browning reactions.

Keywords : Colour; Sulfur Dioxide; Dried Apricots; Raisins; Packaging; Storage.

The objective of this work was to analyse the changes in colour and SO2 content of dried apricots and raisins packaged in glass jars and polypropylene trays thermo sealed with different films with two layers of polymers: oriented polyamide OPA + polyethylene PE, polyamide PA + polypropylene PP and polyamide PA + polyethylene PE. Samples were stored at constant temperature ranging from cool to warm (5, 15, 25 and 35/40ºC). Before sealing, some jars and trays were purged with nitrogen, but most of them were sealed with air. The samples were analysed over a period of 12 months. In addition, the relation between fruit colour and SO2 content changes has been assessed. This study shows that the temperature is the main factor affecting colour changes of dried fruit during storage. In addition, as the temperature increases, the SO2 content decreases, and the samples become darker due to the Maillard browning reactions.

Keywords : Colour; Sulfur Dioxide; Dried Apricots; Raisins; Packaging; Storage.

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