ISHS Acta Horticulturae 293: IX International Symposium on Apricot Culture
RESEARCHES ON THE OSMOTIC DEHYDRATION OF APRICOTS |
| Authors: | G. Crivelli, D. Torreggiani, E. Senesi, E. Forni, G. Bertolo, A. Maestrelli |
| Abstract:
In order to obtain both high quality preserved and dried apricots, osmodehydration was introduced as a pretreatment. Glass jars and aluminium flexible pouches with isotonic sugar syrup as filling liquid have proved to be the best packaging system in the production of osmodehydrated apricots preserves. The heating treatments of pasteurization were designed not to exceed 80°C inside the fruit pieces and were performed to reach the total pasteurizing effect by means of both a classical pasteurization and a para-aseptic conditioning. The combination of osmosis to drying allow: a) to obtain high quality dried products suitable for direct consumption; b) to limit the treatment with SO2 to a simple dipping of the fruits before processing; c) to reduce the SO2 content in dried fruits to a level lower than that allowed by the Italian law. Chemical, physical and organoleptic analyses have shown a good stability of products over a 12 months storage. The varieties Boccuccia and San Castrese gave the best results. | |
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