Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage

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• 作者：Ayşenur Salur-Can^a ; ^{aysenursalur@hotmail.com} ; Meltem Tü ; rkyılmaz^b ; ^{mturkyilmaz@ankara.edu.tr} ; Mehmet Ö ; zkan^a ; ^{mozkan@ankara.edu.tr}
• 关键词：Succinic acid ; Malic acid ; Citric acid ; Oxalic acid
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：412-421
• 全文大小：1846 K
• 卷排序：221

文摘

Effect of various SO2 concentrations on organic acids and β-carotene was determined. As the SO2 concentration increased, citric and oxalic acid contents increased. Increase in SO2 concentration led to the decrease in malic acid content in dried apricots. The highest stabilities of malic acid and β-carotene were determined at 4 °C. We recommend using 1600 mg SO2/kg to protect organic acids and β-carotene.