Study On Influence Of Quality Changing In Xinjiang Dried Apricots When Using Different Ways

Xinjiang located on innerland of Eurasia, which has typical continental climate that had the exceptional natural environment to developing fruit trees.According to the planting area of the Xinjiang statistics and present apricot tree of 2008 years for 19.9 ten thousand hectares, Apricot output takes the 30.39% of whole boundary fruit output for 125.2 ten thousand tons.The apricots planting area more than 90% spreads in south boundary of Xinjiang,owing to the season of apricot fruits produced concentrate and aprocots themselves were not endure to store, perishable meshed, fresh-keeping difficulty, improper for remote transportation.So they should be directly process preserved apricot,dried apricot,apricot bale after gains as soon as possible,which could store for a long period.In recent years, though in the aspect of fresh apricot postpartum processing handling have progressed,some of concentrated apricot juice production lines that have certain scale of production have been established in south of Xinjiang. since process capability was limited, processing treating capacity took the 12% of fresh apricot total output only. Now, besides eating and processing apricot juice,70% of the fresh apricot that still need to product of dry fruit of processing in place of production. So, raising dried apricot merchandise quality and making dried apricot this local characteristic be better to move towards international market, is the goal that we should be pursue. Different dry system, sterilization, packing and the condition of storage which have the rule of changing in Xinjiang dried apricots have been studied in this experiment.Four kinds of sterilization technology:Microwave, ultraviolet ,ozone and 60Co have been carried out aftertreatment of dried apricots,and with different packing ways under different deposit and transportation temperatures have to store the deied apricots. the natural color, water content, Vc, total sugar,total acid such index of qoulity and microorganism in dried apricots have been texted.The aim was to filtrate a better way for after disposing in dried apricots. Major results showed as follows:1 Studied on influence in diffrent manners of dryness on the quality of dried apricots.The installation of solar dried way was better than traditional way which were dried in the open obviously. The solar device dried the apricots were named Saimaiti in Luntaiand the dried apricots were named Saimaiti in Zepu which water content and water activity are higher than the dried apricot under traditional open-air dry system way,mouthfeel is suit; The solar device which dried apricots more light than dried apricots which were dried in the open,and which can maintenance of greater level on fresh color with original apricot and the microorganism content also obvious below traditional in the open dry system way, dried apricots are relatively clean and sanitary.2 Study on effect of sterilization on dried apricots in different ways, the research have been found:ultraviolet sterilization handling effect along with sterilization distance the more near, sterilization time is more long,the effect is more better. microwave sterilization handling effect along with sterilization power the more higher, sterilization time is more long,the effect is more better. Ozone sterilization handling effect along with sterilization time is more long,the effect is more better.3 Studied on different irradiation dosage for dried apricot to rate of sterilization and content of reduced sugar, content of total acidity and Vc content.the research have been found:60Go irradiation technologies can extinguish the most germs in dried apricot effectively. In dried apricot, the increase that reduced sugar, total acidity and Vc content measure along with bactericide arises fluctuation tendency, when dried apricot irradiation dosage is 4.5 kGy the total acid content, Vc content and content of reduced sugar with compare group which did not be dealed with compared with change were not notable,which is the best steilization dosage4 Different sterilization, packing and the condition of storage for influncing water content,reduced sugar,total acidity and Vc have been studied.The research have been found:Diffrent ways of sterilization,Diffrent ways of packing and the diffrent conditions of storage in this experiment.Four kinds of sterilization technology for dried apricot quality has different influence.Water content is reduced along with deposit temperature increase and the increase of deposit time.Total acidity and reduced sugar submit fluctuation tendency in dried apricots.Dried apricot sample in deposit duration Vc content drop. Through the appraisement of sense organs, the best aftertreatment way of dried apricot is:after sterilization of ultraviolet to carry out vacuum packing way and store them are being indoor, positive surface place. Under this condition, dried apricot mouthfeel is good.5 Changed of water content,content of reduced sugar,total asidity,and content of Vc in dried apricot of Xinjiang when using different sterilization and packing way and the condition of storage have been studied.The research have been found:Water content of dried apricot reduced continuously along with the increase of deposit time; The total acidity and content of reduced sugar submit fluctuation tendency; VC content drops; Little-white dried apricots quality are better than dried apricots which are named Saimaiti.And the best aftertreatment way of dried apricot is:after sterilization of ultraviolet to carry out vacuum packing way and store them are being indoor.