The influence of different ripening stages, harvest and drying methods on quality of unsulfured sun-dried apricots

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dc.authorid0000-0002-0744-4398en_US
dc.authorid0000-0002-9864-9507en_US
dc.authorid0000-0002-9512-4289en_US
dc.contributor.authorÇoban, Emrah
dc.contributor.authorKarlıdaǧ, Hüseyin
dc.contributor.authorKutsal, İbrahim Kutalmış
dc.date.accessioned2021-06-17T20:16:35Z
dc.date.available2021-06-17T20:16:35Z
dc.date.issued2020en_US
dc.departmentMTÖ Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractThis study was carried out between 2017 and 2018 to determine physical and chemical influences of two drying methods (drying on wooden fruit drying trays and drying cloths), two harvesting periods (commercial / physiological maturity and late harvest), and two harvesting methods (harvesting by hand and shaking) on dried fruit samples of Hacıhaliloğlu and Kabaaşı cultivars. Titrable acidity, browning level, total phenolic content, antioxidant activity (ABTS), color (L*, a*, b*), pH, humidity and water activity (aw) parameters of dried fruit samples were examined. Results indicated that different harvesting periods, methods and drying methods significantly affected almost all fruit quality parameters. L value was higher in apricots dried on trays than dried on the cloths. L* values of dried apricots ranged from 27,13 to 54,74. Similarly, moisture content and water activity values were also found to be lower in apricots dried on wooden fruit drying trays than dried on clothes. When chemical parameters were examined, it was observed that phenolic compounds and total antioxidant contents decreased with fruit ripening. The effect of the applications on drying efficiency was not determined as significant, on the contrary, the individual weights of the dried apricots harvested at the late period were found significantly higher and the number of dried apricots per kilogram was lower. As a result of the study, it was concluded that in sun-dried apricot production, harvesting at late period and the drying on trays positively affected various quality parameters.en_US
dc.identifier.citationÇoban, E., Karlıdağ, H., & Kutsal, İ. K. (2020). The Influence of different ripening stages, harvest and drying methods on quality of unsulfured sun-dried apricots. Turkish Journal of Agriculture-Food Science and Technology, 8 (11), 2397-2404.en_US
dc.identifier.doi10.24925/turjaf.v8i11.2397-2404.3685
dc.identifier.endpage2404en_US
dc.identifier.issn2148-127Xen_US
dc.identifier.issue11en_US
dc.identifier.startpage2397en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v8i11.2397-2404.3685
dc.identifier.urihttps://hdl.handle.net/20.500.12899/268
dc.identifier.volume8en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorÇoban, Emrah
dc.institutionauthorKarlıdaǧ, Hüseyin
dc.institutionauthorKutsal, İbrahim Kutalmış
dc.language.isoenen_US
dc.publisherTurkish Science and Technology Publishing (TURSTEP)en_US
dc.relation.ispartofTurkish Journal of Agriculture - Food Science and Technology / Tarım - Gıda Bilim ve Teknoloji Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDried apricoten_US
dc.subjectSun dryingen_US
dc.subjectRipeningen_US
dc.subjectAntioxidanten_US
dc.subjectPhenolic contenten_US
dc.titleThe influence of different ripening stages, harvest and drying methods on quality of unsulfured sun-dried apricotsen_US
dc.typeArticleen_US

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