Journ al of Scientifi c & Industrial Research

Vol. 59, November 2000, pp 949-954

Effect of Packaging on Quality and Shelf-life of Osmo-air Dried Apricot

K D Sharma, Rajesh Kumar and B B Lal Kaushal
Department of Postharves t T echn o logy, University of H o rti c ulture & Forestry, Solan 173 230, India

Received : 23 M a rch 2000; acce pted : 12 July 2000

Osmoticall y dehydrated apricot with a good consumer acceptability were developed and evaluated for their quality in
different packages during storage at 13-28"C. The critical point for th e storage of os mo-air dehydrated apricot was at 60 per
cent relative humidity with 12.5 per cent eq uilibrium moisture content (EMC) whereas the optimum equilibrium relati ve
humidity (ERH) was found to be 48 per cent at 8.5 1 per cent EM C. The qua lity of dri ed fruit deteriorated signifi cantl y in
polyethylene and glass j ars during storage study of 6 months howeve r, a minimum change in chemical co mposition and
sensory attributes was observed in laminated pouches. At the same time lamin ated pouches were attractive an d conveni ent to
handle which is beneficial for distribut ion and from marketing point of view.

Introduction other hand, apricot varieties commercially grown in

Apricot (Prunus armeniaca L.) is an important
stone fruit grown in the temperate region s of the
world. The world production of apricot is estimated to
be 24, II ,000 metric tonnes, toward which India
1 the consumers demand as well as to utilize low
contributes about 7,000 metri c tonnes • In India,
Jammu and Kashmir, Himachal Prades h, and hills of
Uttar Pradesh are the major apricot producing areas,
occupying a significant place in the horticultural
produce of these states and plays a vita l rol e in the
economy of the local people. However, due to hi ghly
perishable nature, apricot can not be stored beyond 4-
5 d at room temperature and 2 to 4 weeks at low
temperature. Fruits are utilized for the preparation of
chutney, jam, and squash on a limited scale th ough,
they could' be canned, frozen, dri ed, and made into
JUice, sauce and confectionar/. Dried apricot
constitutes an important item among the dried fruits
consumed in India. Excellent quality fru its for drying
are extensively grown in Kinnaur di strict of Himachal
Pradesh and Ladakh region of Jammu and Kashmir.
However, only a small quantiti es are dried in open
sun by the local people which are unhygienic,
contami nated, discoloured and inferior in taste'. At
the same time, the dried fruit s are packed and
marketed in polyethylene pouches resulting in fast
deterioration in colour, texture and overall
acceptability and hence, poor returns to the growers
and the people associated in thi s industry. On the
mid hills of Himachal Pradesh are not suitable for
drying, due to low sugars and high acids content
persent in fruits. Thus, there is a need to develop a
tec hnique to produce good quality dried fruits to meet
qu ality surplu s fruits in these area to provide
e mployment and better return to the local farmers .
Osmotic dehydration of fruits in hypertonic
solution enhance the quality of dri ed fruits to a great
extent by increasing the sugar content, reducing
ac idity, preventing the loss of natural fl avour
4
alongwith better retention of nutrients . Therefore, the
present investigation was undertaken to develop the
method for osmo-air dehydration of apricot and
evaluating their quality retention in different packages
during storage.
Materials and Methods
Raw Material - The fruits of apricot cultivar
' Farmingdale' harvested at optimum maturity were
obtained from orchard of University of Horticulture
and Forestry, Solan (HP) during the year 1998-99 and
ana lysed for various physico-chemical characteristics
like average fruit weight ( 15 .80 ± 1.10 g), specific
gravity ( 1.03 ± 0 .02 glee) , firnmess (I 0 .85 ± 1.22
lbs/inch\ pulp-stone ratio (8 .22 ± 0 .86), moisture
(82.40 ± 1.55 per cent), total soluble solids ( 11.85 ±
0 .06°B), titratabl e acidity ( 1.06 ± 0.02 per cent), total
950 1 SCIIND RES VOL 59 NOVEMBER 2000
sugar (9.20 ± 0 .33 per cent), ascorbic acid (8.33 ±
0.07 mg/lOOg) and total carotenoids (670 ± 8
ug/lOOg). Other materials like sugar, glass jars,
polyethylene pouches ( 150 gauge), laminated pouches
(220 gauge) etc. were purchased from local market.
Treatment - The fruit s were washed and lye-
peeled (1.0 per cent boiling NaOH solution) for 30
sec followed by washing in running water. A 70°B
sugar (sucrose) syrup containing 0.05 per cent
potassium meta-bisulphite, at 50°C was used as
osmotic solution for immersing the pre-treated fruits
in I :3 ratio for 6 h without any agitation . After 6 h
osmotic dip, the fruit s were taken out from th e
osmotic solution, drained, was hed in tap water to
remove adhering syrup and spreads on ti ssue paper to
remove excess surface water.
Dehydration - The osmoticall y treated fruits
were further dehydrated in a cabinet drier, on a
aluminium tray (76 x 56 em) with 3 kg tray load at ±
2 °C to a constant moi sture content ranging from 8 to
I 0 per cent, packed in polyethyl ene pouches, glass
jars and laminated pouches and stored between 13 to
28 °C for studying shelf-life and changes in quality
during storage. The product was analysed at 2, 4 and
6 months storage intervals.
Analysis- Standard analytical procedures were
followed for determination of different qu ality
parameters during storage. Moi sture content was
determined by drying the samples to a constant
weight in a hot air oven at 70°C for 16 h and total
soluble solids by hand refractometer after mak in g
solution sample from dry fruit with 15 times dilution.
Titratable acidity was estimated as per cent ma li c ac id
and ascorbic ac id content by titration meth od using
5
standard 2,6-dichlorophenol indophenol dye soluti on .
Sugars (reducing and total ) were esti mated by Lane
and Eynon's 6 vo lumetri c method . Total carotenoids
content was determined by petroleum ether ex tract of
sample, measuring its intensity with spectrophoto-
meter (S pectronic-20) at 460 nm as per meth od
described by Ranganna 7 . Non-enzymatic brow ning
was determined by measuring the absorbence of a
sample ex trac t with 60 per cent aqueous ethyl alcohol
7
at 440 nm using spectrophotometer . Sulphur-dioxide
was estimated by titramatic method as described by
Ranganna7 , using 0.02 N iodine solution to a blue end
point with starch as an indicator.
Moisture Sorption Behaviour - Moisture sorp-
tion behaviour of dried fruit s was determined by
weight equilibrium method using H 2S04 of different
normalities with rel ative humidities ranging between
0 to 100 per cent, as described by Ranganna 7 . The
equilibrium moi sture content at which the product
showed dark colouration with softening was identified
as the critical point.
Sensory Evaluation - The sensory evaluati on
of dried fruit s was carried out for colour, fl avour,
tex ture and overall acceptability by a panel of 7 semi -
trained judges using a nine-point Hedo nic scale8 .
Microorganisms - Slides were prepared from
the growth of the mi crobs on the fru its kept at high
relative humidity during moi sture sorption study and
were identified on the bas is of their structure.
Statistical Analysis - The data for different
physico-chemi cal attributes were analysed by using
Complete ly Randomi zed Design (CRD) and data for
sensory evaluation were analysed by Randomized
Block Des ign (RBD), as described by M ahon /. A ll
th e experiments were replicated thrice and values
compared at 5 per cen t le vel of significance.
Results and Discussion
The data for chemical qu ality parameters during
storage (T able I) indicated that the polyethyl ene
pac ked dried apricot gained more moisture as
co mpared to other pac kages. No gain/loss in moisture
was noticed in lamin ated pouches during storage
peri od of 6 month s. The increase in moi sture content
in polyethylene packed sampl es mi ght be due to the ir
permeability to a ir and vapours as reported by Sharma
et al. 10 for app le sli ces. Reduction in total soluble
solids du rin g storage was observed in all pac kages but
stati stica ll y there was no significant difference.
However, max imum redu cti on occurred in
polyethylene packed dri ed apricots. A slight decrease
in ac idity in all packages was noticed during storage
but, pol yethylene pouches packed sampl e exhibited
more decrease. The decrease may be due to the
utilization of ac ids in hydrolys is of non-reduc in g
sugars and in non-enzymatic brown ing process durin g
storage. The redu cing sugars increased and total
sugars decreased in all packages du ring thi s study, it
was maximum in polyethylene and minimum in
lami nated pouches. The increase in reduci ng sugars i
 SHARMA et al.: QUALITY & SHELF-LIFE OF OSMO-AIR DRIED APRICOT 951

Table I -Chemical composition of osmo-air dried apricot in different packages during storage
Storage (months) CDo.os
Parameter Packaging
0 2 4 6 Mean p s PxS

Moisture PEP 8.51 10.26 11.52 12.78 10.77 0.041 0.047 0.082
(per cent)
GJ 8.51 9.05 9.86 I0.52 9.48
LP 8.51 8.51 8.51 8.51 8.51
Mean 8.51 9.27 9.96 10.60 9.58
TSS ("B) PEP 82.24 80.22 78.04 77.61 79.45 NS NS 1.53
GJ 82 .24 80.65 78.50 77 .83 79.80
LP 82.24 81.80 81.08 80.85 81.49
Mean 82.24 80.89 79.21 78.66 80.25
Titratable acidity PEP 3.21 3.16 3.11 3.07 3. 14 0.017 0.020 NS
(per cent) GJ 3.21 3.18 3.13 3.09 3.15
LP 3.21 3.19 3.17 3.13 3.17
Mean 3.21 3.17 3.13 3.10 3.15
Reducing sugars (per cent) PEP 43.75 44.56 45.39 46.22 44.98 0.76 0.88 NS
GJ 43.75 44.50 45 .28 45 .94 44.87
LP 43.75 44.06 44.35 44.65 44.20
Mean 43.75 44.37 45.00 45 .60 44.68
Total sugars PEP 77.55 76.90 76.23 75 .65 76 .58 0.031 0.036 0.063
(per cent) GJ 77.55 77.12 76.58 75 .92 76.79
LP 77.55 77.20 76.77 76.38 76.97
Mean 77.55 77.07 76.53 75 .98 76.78
Ascorbic acid (mg/100 g) PEP 16.42 13.8 3 11.36 8.84 12.61 0. 12 0. 15 0.25
GJ 16.42 14.37 12.39 10.43 13.4 1
LP 16.42 14.75 12.67 11 .57 13 .86
Mean 16.42 14.32 12. 14 10.28 13 .29
Carotenoids (mg/1 00 g) PEP 1.68 1.50 1.35 1.14 1.41 0.018 0.021 0.039
GJ 1.68 1.53 1.41 1.23 1.44
LP 1.68 1.59 1.47 1.35 1.50
Mean 1.68 1.54 1.41 1.24 1.45
NEB (OD at 440 nm) PEl ' 0.010 0.065 0.111 0.250 0. 109 0.003 0.004 0.006
GJ 0.010 0.050 0.105 0.2 15 0.095
LP 0.010 0.010 0.014 0.020 0.013
Mean 0.010 0.042 0.076 0.162 0.072
S02 (ppm) PEP 367.0 331.4 298.9 265.4 315.7 1.15 1.17 2.30
GJ 367.0 336.5 306.7 284.6 323.7
LP 367.0 358.9 349.8 342.7 354.6
Mean 367.0 342.2 3 18.5 297.5 331 .3
PEP= Polyethylene pouches, GJ=Glass j ars, LP=Laminated pouches, P=Package, S=Storage

due to the hydrolysis of non-reducing sugars to
reducing sugars while decrease in total sugars during
storage might be due to utilizatio!l of sugars in non-
enzymatic browning.
Considerable reduction of ascorbic acid was
observed during 6 months storage of with a maximum
in the polyethylene and least in samples packed in
laminated pouches . Loss of ascorbic acid was due to
11
its oxidation and more loss in polyethylene packed
samples might have been due to more availability of
oxygen during storage. Similar results were also
noticed by Ambrose and Sreenarayanan 12 in stored
garlic powder. Laminated pouches packed samples
 952 J SCI IND RES VOL 59 NOVEMBER 2000

showed minimum degradati on of carotenoids to that
of other two packages during storage. The
degradation could be due to thermol abile and
photosensitive nature and oxidation of carotenoid s
13
during storage . After 6 month s of storage, maximum
(0.250) non-enzymatic brownin g was observed in
polyethylene packed sampl es as a result of hi gher
oxidation which is affected by different fac tors like
acids, sugars, oxygen, and water acti vity during
storage. Better retention of S02 was found in
laminated pouches . It might be due to impermeab ility
of laminated pouches to air, vapour and gases. Similar
14
results have been reported by Sagar and Khurdi ya in
dehydrated mango s lices.
ERH data of dri ed apricot presented in T able 2
which revea led that the moisture pick up by the
samples held at different relative humidities caused
the deterioration of the product. The dri ed fruit s with
initia lly attractive colour and crisp texture turned
,,
dark, soft and mouldy with the increase in relati ve
humidity. The criti cal point during storage of osmo-
air dehydrated apricot was at 60 per cent re lati ve
humidity with 12.5 per cent equilibrium mo isture
content (EMC) whereas, the optimum equilibrium
re lati ve humid ity (ERH) was found to be 48 per cent
(aw = 0.48) at 25°C. At hi gher leve ls of relative
humidity the dried products have a tendancy to absorb
moi sture, de pending upon th eir water activity and
with thi s additi onal moi sture pick-up dried fruits turn
dark brow n. Thi s may be attributed to oxidation of
ascorbic acid to dehydro ascorbic acid and ox idati on
of tannins to galli c ac id and increased browning due
to NEB reactions. During thi s study, the dried apri cot
sampl es at and abvoe 80 per cent re lative humidity
became succeptible to moulds. The moulds identified
were Aspergillus and Penicillium.
The sensory qu ality deteriorated s ignifi cantl y in
all packagings during 6 months of storage (Tab le 3).

Table 2 - Eq uilibrium relati ve humidity (ERH ) of dehydrated apricot at 25"C

J?quilib ri um Equil ibrium Days to reach Remarks

moisture content humidity equilibriu m
(per cent ) (per cent)

7. 10 0 24 Change in co lour, harder texture

7.32 10 23 Little change in colour, slightl y harder textu re

7.54 20 20 -do-

7.49 30 19 No change in colour and texture

8. 14 40 18 -do-

9.41 50 18 -do-

12.50 60 16 Soft textu re, no change in colour

14.75 70 16 Soft texture, colour light brown

21.71 80 17 Very soft and dark in colour, mould growth appeared after 19 d

29 .76 90 Very soft and mould growth appeared after 13 d

32.38 100 Very soft and mould gro wth appeared after I I J

Initial poi nt (I)= 48 per cent RH (8.5 per cent EMC), Critical point (C) = 60 per cent RH ( 12.50 per cent EMC), Danger point (D)= 55 per
cent RH ( I I .26 per cent EMC)
 SHARMA et a/.: QUALITY & SHELF-LIFE OF OSMO- AIR DRIED APRICOT 953

Table 3 - Senso ry attributes of osmo-air dried apri co t in different packages durin g storage

Storage (months) C Do.os

Attribute Packag ing
0 2 4 6 Mean p s PxS

Colour PEP 8.23 7.74 7.25 6. 75 7.49 0.0 16 0.01 8 0.031

GJ 8.23 7.78 7.34 6.90 7.56
LP 8.23 7.90 7.58 7.25 7.74
Mean 8.23 7.8 1 7. 39 6.96 7.59

Flavour/taste PEP 8. 15 7. 30 6.44 5.55 6.86 0.011 0.013 0.023

GJ 8.15 7.37 6.5 1 5.76 6.94
LP 8. 15 7.70 7.25 6.80 7.47
Mean 8. 15 7.46 6.73 6.04 7.09

Texture PEP 7.70 7. 18 6.65 6. 18 6.92 0.89 1.03 NS

GJ 7.70 7.28 6.86 6.45 7.07
LP 7.70 7. 35 6.98 6.68 7. 17
Mean 7.70 7.27 6.83 6.44 7.06

Overall PEP 8. 15 7. 60 7.02 6.50 7.3 1 0.036 0.042 0.072

. acceptability GJ 8.15 7.68 7.10 6.72 7.41
LP 8. 15 7.76 7.45 7.15 7.62
Mean 8. 15 7. 68 7.19 6.79 7.45

PEP= Polyethylene pouches, GJ=Gl ass j ars, LP=Laminated pouches, P=Package, S=Storage

The maximum deterioration of sensory quality
noticed in polyethylene packed dried apricot, while
samples stored in laminated pouches showed least
changes. Sharma et al. 15 have also reported reduction
in sensory scores of dried apple slices during storage.
However, there was hardly any spoilage or
degradation in any sample in the study. Reduction in
sensory quality during storage may be attributed to
reduction of so2 and increase in moisture in samples
resulting in the non-enzymatic browning, oxidation
and changes in other chemical constituents of product.
Keeping in view the changes during storage of 6
months, it was concluded that the packaging of
dehydra1ed apricot in hermatically sealed laminated
pouches preserved the carotenoids and ascorbic acid
with a little or no changes in chemical and sensory
attributes of the product. The product can successfully
be stored in these pouches beyond 6 months also,
since, the quality was as good as to that of a fresh
dried fruits.
References
F A 0, Production Year Book, Food and Agricult ure
Organization , Rome, 1998, 52.
2 Lal B B, Joshi V K & Sharma R, Physico-chemi cal and
Sensory Evalu ati on of Sauce and Chutney Prepared from
Wild Apricot (chulli), Indian Food Pack, 43(4) ( 1989)
pp 13-16.
3 Bhutan i V P & Sharma Y P, Studies on Drying of Apricot
Gro wn Under Dry Temperate Conditions, Indian Food Pack,
42(4) (1988) pp 83-88.
4 Pa nting 1 D, Walters G. Forrey R R & Stanley W L, Osmotic
Dehydrati on of Fruits, Food Techno/, 20(1 0) (1966)
pp 125- 128.
5 AO A C, Official Methods of Analysis, Association of
Official An alytical Chemists, Washingto n DC. USA, 1975 .
954 J SCI IND RES VOL 59 NOVEMBER 2000
6 Lane J H & Eynon L, Determinati o n of Reduci ng Sugars by
Fehling's Solution with Me thyl ene Blue As An Indi cato r, J
Soc Chern lnd, 42 (1923) 32T.
7 Ranganna S , Handbook of Analysis and Quality Control for
Fruits and Vegetable Products (Tata McGraw Hill
Publishing Co, Ltd, New Delhi) 1986.
8 Ame rine M A, Pangbo rn R M & Roess ler E B, Principles of
Sensory Evaluation of Foods (Academi c Press, New York)
1965 .
9 Mahony M 0, Sensory Evaluation of Food : Statistical
Methods and Procedures (Marcel Dekker In c, New York )
1985 .
I0 Sharma K D , Sethi V & Maini S B, Effect of Pretreatment
and Package on Chemi cal and Sensory Characteri sti cs o f
Dried Apple, Indian Food Pack (In press).
II C legg J S & Mo rton A D , Ca rbonyl Compounds and the
Non-e nzymati c Browning of Lemon Juice, J Sci Food Agric,
16 (1965) pp 19 1-195 .
12 Ambrose D C P & Sreenarayana n V V , Studies o n
Dehydration of Garlic , J Food Sci Tee/mol, 35(3) ( 1998) pp
242-244.
13 Mir M A & Nath N, Storage Changes in Fortified Ma ngo
Bars, J Food Sci Techno{, 30 ( 1993) pp 279-282.
14 Sagar V R & Khurdiya D S , Studies on Dehydration of
Dashe hari Ma ngo Slices, Indian Food Pack, 53(1) ( 1999) pp
5-9.
15 Sharma K D, Sethi V & Maini S B, Changes in Quality of
Osmo-vac Dried Apple Slices o n Sto rage, J Sci lnd Res,
57(7) ( 1998) pp 393-398.