Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage.

Effects of different sorbic acid (SA) (0, 488-530 and 982-1087 mg/kg) and moisture [intermediate (271-278 g/kg) and high (341-344 g/kg)] levels on the chemical and microbiological qualities of sun-dried apricots during storage at different temperatures (4, 10, 20 and 30 °C) for 10 months were evaluated. Moisture content and SA concentration showed significant effect on brown colour formation, β-carotene oxidation and microbial load (p < 0.05). As moisture content increased, brown colour formation decreased. Moreover, SA oxidation protected β-carotene from oxidation. Although no microbial spoilage was observed in the samples with intermediate moisture content, control group with high moisture was spoiled by yeast and mould in 1-3 months of storage at all temperatures studied; 488 mg SA/kg was sufficient to prevent the spoilage. Regardless of moisture content, 500 mg SA/kg was found to be effective for the prevention of brown colour formation and inhibition of microbial growth.