Effect Of Nitric Oxide Fumigation On The Storage Quality Of Fresh Apricot System

As one of the four largest apricot producing areas in the world,Xinjiang is rich in apricot resources.However,the storage period of fresh apricots is short and cannot be stored and transported.About 80%of fresh apricots need to be processed into dried apricots that can be stored for a long time to meet people's demand for apricot products.However,traditional sulfur treatment and outdoor drying methods can easily lead to problems such as increased browning,microbial contamination and high residual sulfur during the drying process of the fruit,resulting in poor commercial properties of dried apricots and greater safety hazards.Therefore,research and development of a safe and effective preservation technology applied to the production and storage of dried apricots is of great significance.This paper first analyzes and compares the effects of nitric oxide and sulfur dioxide on the drying rate and color of fresh apricot fruits,as well as the changes of storage quality and antioxidant activity of dried apricot at room temperature.Then the mechanism of different fumigation processes on dry apricot storage quality was studied.The specific contents and achievements of this paper are as follows:(1)The drying rate,shrinkage rate,weight loss rate,soluble sugar,titra Tablele acid,color,browning index,carotenoids and other sensory qualities of apricot fruit dry process were compared with those of nitric oxide fumigation and sulfur dioxide fumigation.The results show that under the condition of stepwise variable temperature heat pump drying,fresh apricots are dried by NO fumigation,which can well maintain the fruit shape during the drying process,slow down the color change of dried apricots,keep the golden color and reduce the loss of nutritional quality.At the same time slow down the decline of nutritional quality,maintain a good taste flavor.(2)Studied the effects of nitric oxide and sulfur dioxide fumigation on dry storage quality of fresh apricot.The results showed that the treatment of 200?l/L of nitric oxide and sulfur dioxide fumigation could better maintain the color of the fruit,delay the increase of fruit weight loss during storage,slow down the decrease of soluble sugar,vitamin c,carotenoid,total phenol and flavonoids,besides,enhance the antioxidant ability of fruit by maintaining high antioxidant content.Nitric oxide treatment had the best effect on the maintenance of fruit nutritional quality and antioxidant ability.Moreover,the residue of NO₃^-,NO₂^-and sulfur dioxide in the fruit after storage was lower than the national standards and limit standards set by the European Commission,and the content of NO₃^-,NO₂^-in the fruit treated with nitric oxide was far lower than the standard limit,which greatly improved the edible safety of dried apricot fruit.Nitric oxide fumigation can be used as a potential method to prolong the storage time and improve the storage quality of dried apricot.(3)Discussed the effect of nitric oxide fumigation on drying quality of fresh apricot.TO analyze the changes in the quality indexes of dried apricots under normal temperature storage by using nitric oxide fumigated fresh apricots before and after drying.It turns out,nitric oxide fumigation can better control dry apricot moisture content and water activity loss,inhibit the increase of browning index and total color difference in dry apricot storage,decrease in soluble solids,titra Tablele acids,vitamin C,and reducing sugar loss of content,significantly inhibit the growth of microorganisms on the dry surface of apricot,better maintain the color and nutritional quality of dried apricot(P<0.05).Fumigation before and after drying treatment can better maintains the nutritional quality of dry apricot storage.The residue of NO₃^-and NO₂^-in dried apricot is lower than that in national standard GB 2762-2017 food.To sum up,nitric oxide fumigation treatment has a good effect on maintaining the color and nutritional quality of apricot during drying.nitric oxide first fumigates fresh apricots and then makes them dry,which has a better maintenance effect on the nutritional quality and antioxidant capacity of dried apricots in storage.Fumigation before and after drying can effectively inhibit the growth of fruit surface microorganisms,slow down the dry quality of apricot,and low residue and high safety.