Akademik Veri Yönetim Sistemi
3rd Agriculture, Environment and Health Congress, Aydın, Türkiye, 12 - 14 Kasım 2020, ss.117
50% of apricots, an important export product for our country, are produced in Malatya. 90-95%
of the produced fresh apricots are exported by drying. About 75-85% of trade dried apricots trade
worldwide belong to Turkey. It is important to extend the shelf life for apricot fruit to gain more value
as a dried fruit. Some methods are used to extend the shelf life of foods. The method commonly used
for apricot fruit is sulphurization. The harvested apricot fruit is dried after sulphurized, thus the color of
the fruit is preserved and the shelf life of the fruit is extended by protecting it against microorganisms.
In the sulphurization of apricots, sulphur dioxide gas is used directly or various sulphur salts (sulfides)
given SO2 (sulphur dioxide) gas when decomposing. The sulphurization process in apricot is carried out
in an enclosed room, and when this process is applied, it is very difficult to control the sulphur absorbed
by the apricot. Sulphurized apricot may contain much higher SO2 level than the desired SO2 level.
Furthermore, the SO2 level is kept high levels to provide long-term preservation. Due to the demands
for products with low sulphur content of exporting countries and legal restrictions, the phenomenon of
afterwards reduction the sulphur amount in dried apricots has emerged. Many scientific studies have
been conducted to reduce the amount of sulphur. In this study, the methods used in desulphurization are
compiled