Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots

• Published in: Food control Vol. 136; p. 108846
• Main Authors: Deng, Li-Zhen, Xiong, Chun-Hong, Pei, Yu-Peng, Zhu, Zhi-Qiang, Zheng, Xia, Zhang, Yang, Yang, Xu-Hai, Liu, Zi-Liang, Xiao, Hong-Wei
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2022
• Subjects: Dried apricot; Light; Modelling; Package; Quality change; Storage temperature; Dried apricot; Quality change; Storage temperature; Modelling; Package; Light
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2022.108846

The effects of different temperatures (4, 15, 25, and 35 °C), package (vacuum and normal pressure) and light/dark conditions on the quality changes of dried apricots during storage for 6 months were investigated. Total carotenoids, total phenolics, and color values (L*, a*, and b*) significantly (p < 0.05) decreased with increase of storage temperature, especially at temperatures higher than 25 °C. While, the antioxidant capacity (DPPH and FRAP) decreased as the temperature increased from 4 to 25 °C, however, both of them increased when the temperature further increased to 35 °C. The vacuum package and dark storage protected the carotenoids from degradation and color deterioration, but had no significant (p > 0.05) effect on the retention of phenolics and antioxidant capacity. Weibull model could accurately predict the total carotenoids and color changes. The results suggest that dried apricots should be vacuum-packed and stored in dark at less than 25 °C on account of quality and stability. •The quality of dried apricot gradually decreased during storage.•Storage temperature significantly influenced the quality of dried apricot.•Weibull model could accurately predict the total carotenoids and color changes.•Reducing temperature (<25 °C) could improve the quality and stability of dried apricot.