EC Nutrition

Objective: The present study was carried out to investigate the effect of three different preservation techniques and identify the technique which will be better out of these three, to preserve long time, is good in taste and has a good appearance of dehydrated apricot.

Methods: The fresh apricot washed and kernel removed and kept in trays i.e. (1) without soaked in sugar and preservative solution. (2) soaked in 50% sugar solution and preservative for 20 minutes (3) soaked in 50% sugar solution and preservative for 4 hours. After the pretreatment all the three type samples of apricot put in electric dehydrator at 65 centigrade temperatures, after drying analyzed.

Results: The chemical composition showed that the fresh apricots contained moisture 83.3%, ash 0.74%, crude fat 0.04%, crude protein 0.9%, crude fiber 1.05% and carbohydrates 13.97%. The properties of components all three preservative techniques i.e. without soaking in sugar and preservative solution, soaking in 50% sugar solution and preservative for 20 minutes and soaking in 50% sugar solution and preservative for 4 hours substantially decreased which include moisture content (14.61%, 14.52% and 14.43%), crude fat content (1.97%, 1.86 and 1.75%) and crude protein (0.98%, 0.93% and 0.90%) and crude fiber (2.96%, 2.52% and 2.49%) respectively. Proportions of other components were increased, which include ash (3.25%, 3.31 and 3.35%), and carbohydrates (76.23%, 76.88 and 76.97%).

Conclusion: The panel of judges of organoleptic evaluation accepted all the three dehydrated apricot, dehydrated using three different preservation techniques. However highest scores for taste and color given to apricot soaked in solution for 4 hours and secondly socked for 20 minutes. The apricot without preservative and without solution soaked has lowest scores for color and taste as compared to solution socked apricot. Over all the panel of judges accepted all three apricots dehydrated using different preservation techniques for color, taste and overall acceptability.

 Keywords: Apricot; Dehydration; Preservative Techniques; Soaking; Taste

1. Faqir MA., et al. “Storage effect on physiochemical and sensor characteristics of dried apricot jam”. Pakistan Journal of Food Sciences 1-2 (2004): 43-47.
2. Science and Technological Research Division. Control of post-harvest losses of fruits in Northern Areas and swat division. Compilation report of project CPHL. PCSIR, Ministry of science and technology (2009).
3. DOA, Department of Agriculture, Northern Areas. Fruit production in Northern Areas. Statistics unit annual report (2008).
4. Government of Pakistan (GOP). Fruit, vegetables and condiments statistics of Pakistan. Ministry of Food, Agriculture and Livestock, Islamabad (2008).
5. Musa Javed M. “Agricultural statistics for Gilgit-Baltistan”. Agriculture Department Gilgit Baltistan (2007).
6. AKHA Khan Rural Support Programe (AKRSP). Annual progress report (1999).
7. Duke JA and Ayensu ES. “Medicinal plants of China”. 3^rd China: References Publication Inc: (1985): 705.
8. Food and Agriculture Organization of the United Nations, Rome (2008).
9. FAO, DOA. Food and Agriculture Organization and Department of Agri-culture, Northern Areas. Fruit production in Northern Areas, Survey report. UN-PAK/FAO/2001/003 (2007).
10. Solar drying technology for northern areas (2004).
11. Guide to the safe use of food additives. Codex Alimentarius Commission Rome (1995).
12. Hussain I., et al. “Combined effect of potassium sorbate and sodium benzoate on individual and blended juices of apricot and apple fruits grown in Azad Jammu and Kashmir”. Pakistan Journal of Nutrition 1 (2008): 181-185.
13. Hashmi MS., et al. “Studies on microbial and sensory quality of mango pulp storage with chemical preservatives”. Pakistan Journal of Nutrition 1 (2007): 85-88.
14. Akbulut M and Artik N. “Phenolic compounds profile of apricot and wild apricot fruits and their changes during the process”. Ankara, Turkey: 7^th Food Congress in Turkey (2002): 57-64.
15. Ahmadi H., et al. “Some physical and mechanical properties of apricot fruits, pits and kernels. In: Tabarzeh CV, ed”. American-Eurasian Journal of Agricultural and Environmental Sciences 5 (2008): 703-707.
16. Haciseferogullari H., et al. “Postharvest chemical and physical-mechanical properties of some apricot varieties cultivated in Turkey”. Journal of Food Engineering 1 (2007): 364-373.
17. Chemical Book. Official Methods of Analysis of the Association of the Official Analytical Chemist, 17^th edition, Washington DC, USA. (2000).
18. Awan JA and Rahman SU. “Food Analysis Manual”. Faisalabad, Pakistan: Unitech Communication (2006).
19. Chevallier A. “The encyclopedia of medicinal plants”. London, UK: Dorling Kindersly (1996).
20. Jacobs MB. “The chemical analysis of foods and food products”. 2^nd New York, USA: D Van Nostran (1951).
21. Watnabe FS and Olsen SR. “Determination of phosphorus in water and sodium benzoate extract of oil”. Soil Science Society of America, Proceedings 29 (1965): 667-668.
22. Larmond E. “Laboratory methods for sensory evaluation of food”. Canada Dept Agri Pub (1977): 1637.
23. Parmer C and Kaushal MK. “Wild fruits of Sub-Himalayan Region”. Kalyani Publishers, New Delhi, India (1982): 403.
24. Ranganna S. “Sensory evaluation General instruction for microbiological examination”. 2^nd New Delhi, India: Tata McGraw Hill Publishing Company Ltd (1986): 670-686.
25. Rich M. “Plants for a future-species database. Cornucopia: A source book of edible plants”. USA: Kampong Publication (2000): 490.
26. Ruck JA. “Chemical methods for analysis of fruits and vegetables products”. Sumer land, Canada: Canadian Research Board Department of Agriculture (1963).
27. Steel RD., et al. “Principles and procedures of statistic: A biometrical approach”. 3^rd New York, USA: McGraw Hills Book Co Inc (1997).
28. Samann H. “Suitability of indigenous fruit. Cultivars for the production of dried fruit”. Mitteilungen-Klosterneubury Rebe Und Wein, Obstbau and Fruchtever Wertung3 (1991): 127-133.
29. Ali S., et al. “Physico-chemical characteristics of apricot (Prunus armeniaca) grown in Northern Areas of Pakistan”. Scientia Horticulturae 130.2 (2011): 386-392.
30. Akin EB., et al. “Some compositional properties of main Malatya apricot (Prunus armeniaca) varieties”. Food Chemistry2 (2008): 939-948.
31. Aubert C and Chaforan C. “Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca). Characterization of 28 cultivars”. Journal of Agricultural and Food Chemistry 55.8 (2007): 3074-3082.
32. Yeung HC. “Handbook of China herbs and formulas”. Los Angeles, USA: Institute of China Medicine (1985): 79.
33. Zhijun WZG and Weiming F. “Effect of room temperature storage on change of quality and physiology of apple fruit”. Nanjing Yang Daxue Xuebo 21 (1998): 107-111.