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.
