Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

Abstract

Dehydrated apricots were stored under different conditions of temperature (14, 21, 28 and 35 °C), gas composition (100% CO2, 80% N2-20%CO2 and air) and packaging material (glass and film with an oxygen transmission rate of 14.39 ± 0.88 mL/m2/day). The most representative physical and chemi cal characteristics ( L*, a*, b*, texture, water activity, sugars, moisture and SO, contents) regarding the shelf-life of dehydrated apricots were evaluated during storage. Storage temperature showed a sig nificant influence on L*, sucrose content ( p > 99%), b* ( p > 95%) and SO, content ( p > 99.9%). The rate of decrease of SO, content and L* was well described by a first order kinetic. The influence of gas composition was important to both L* and a* ( p > 95%) and SO, content ( p > 99.9%). Principal compo nent analysis showed that the first two components accounted for 100% of the total variance. The first principal component which included L*, a*, b* and SO, content accounted for 75.3% of the vari ance. Sucrose, fructose and glucose contents were chiefly involved in the second principal compo nent.