EFFCT OF SOME TREATMENTS AND DRYING METHODS ON SOME QUALITATIVE CHARACTISTICS OF DRYING APRICOT (Prunus armeniaca L.) FRUITS

Abstract

The experience was carried out at post harvest physiology lab., Horticulture and landscapig department- College of Agriculture, University of Diyala in 27/05/2014 to study the effect of some treatments and drying methods on some qualitative characteristics of apricot fruits c.v. Zagenya, which obtained from an orchards at balad province at salahudeen governorate. Fruits were harvested at full maturity stage (changing the color to yellow) identical and undamaged fruits were selected and divided by two halves to remove seeds. Fruits were dipping before drying with: SO2 at 1g l-1 for 30 min., ascorbic acid (Vitamin C) at 0.5 g l-1 for 15 min., NaOH at 2 g l-1 for 2 min, in addition to control treatment (distilled water). Fruits dried via drying methods (solar, heating room, electrical oven and microwaves). A factorial experiment was applied using C.R.D. with 3 replications (4 kg fresh fruits for each treatment) and the differences were analyzed using Revised L.S.D at 0.05 probability level. The results showed that all treatments and drying methods affected significantly increasing in total sugars level, TSS and decreasing in Carotene content, acidity and coloring degree than it was fresh.