Şeref TAĞI, Kadir ÖZTÜRK, Meltem TÜRKYILMAZ, Mehmet ÖZKAN, Bülent ÖZTÜRK

CHEMICAL and MICROBIAL DIFFERENCES in DRIED APRICOTS CONTAINING SULFUR DIOXIDE at DIFFERENT LEVELS

Bu çalışma; kuru kayısıların, fiziksel, kimyasal ve mikrobiyolojik özellikleri üzerine farklı kükürt dioksit (SO2) konsantrasyonlarının (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) etkisini değerlendirmek amacıyla yürütülmüştür. Kükürt içermeyen kuru kayısı örnekleri kontrol grubu olarak değerlendirilmiştir. Kuru kayısıların içerdiği SO2 konsantrasyonu ile pH (r =0.913), titrasyon asitliği (r = 0.983), esmerleşme değerleri (r =0.981) ve β-karoten miktarları (r = 0.822) arasında güçlü korelasyonlar tespit edilmiştir (P

FARKLI DÜZEYDE SO2 İÇEREN KURU KAYISILARDAKİ KİMYASAL ve MİKROBİYEL FARKLILIKLAR

This study was conducted to evaluate the effects of different sulfur dioxide (SO2) concentrations (0, 188, 452, 791, 1034, 1236, 2899 and 3864 mg SO2/kg) on the physical, chemical and microbiological qualities of dried apricots (DAs). Non-sulfited DAs were evaluated as a control group. Strong correlations were determined between SO2 concentration with pH (r =0.913), titratable acidity values (r = 0.983), browning values (r =0.981) and β-carotene contents (r = 0.822) of DAs (P

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