Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 22 ISSUE 4
Written by Tarek FOUDA, Mohamed GHONAME, Shimaa SALAH, Zinab SHAKER

The drying characteristics of apricot were determined usingOpen Sun and three Greenhouse Drying (Black Mesh Shading, white and black poly film plastic in as absorbers plate covering greenhouse. pretreatments (control, sucrose syrup and Sodium bicarbonate ) were used before drying conditions at ( Open air , White and Black poly film plastic greenhouse). The color values (L*, a* and b*),beta carotenoids, total soluble sugar and ascorbic acid content were also measured for the different fresh and dried apricot.The fresh apricot fruit initial moisture content was 80.03% d.b. The color values Lightness (L* was 71.14,) Red/Green Value( a* was 21.36) and Blue/Yellow Value (b* was 70.23), Browning Index (BI, was 223.47)hue angle, Hº was73.08 and chroma, relative saturation(C was 73.41). Results showed that the moisture, beta carotenoids, total soluble sugar and ascorbic acid were highest in sodium bicarbonate blanched sample and color attributes were found maximum in sodium bicarbonate blanched sample, immediately after dehydration. The values of the dried apricot color spaces (L*, was 14.22, a* was 13.17 and b* was 18.04) while chroma, hue angle, and Browning Index was 22.33, 53.87and 390.12 Black Mesh Shading with pretreatments at Sodium bicarbonate ) There was not much change on the ascorbic acid contents of fresh and dried apricot.

[Read full article] [Citation]