Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots

Abstract

The effects of different temperatures (4, 15, 25, and 35 °C), package (vacuum and normal pressure) and light/dark conditions on the quality changes of dried apricots during storage for 6 months were investigated. Total carotenoids, total phenolics, and color values (L*, a*, and b*) significantly (p < 0.05) decreased with increase of storage temperature, especially at temperatures higher than 25 °C. While, the antioxidant capacity (DPPH and FRAP) decreased as the temperature increased from 4 to 25 °C, however, both of them increased when the temperature further increased to 35 °C. The vacuum package and dark storage protected the carotenoids from degradation and color deterioration, but had no significant (p > 0.05) effect on the retention of phenolics and antioxidant capacity. Weibull model could accurately predict the total carotenoids and color changes. The results suggest that dried apricots should be vacuum-packed and stored in dark at less than 25 °C on account of quality and stability.