Effect of temperature and gas composition on the shelf-life of dehydrated apricots / Efecto de la temperatura y composición de la atmósfera sobre la vida útil de albaricoques deshidratados

Abstract

Dehydrated apricots were stored under different conditions of temperature (14, 21, 28 and 35 °C), gas composition (100% CO 2 , 80% N 2 -20%CO 2 and air) and packaging material (glass and film with an oxygen transmission rate of 14.39 ± 0.88 mL/m 2 /day). The most representative physical and chemical characteristics ( L *, a *, b *, texture, water activity, sugars, moisture and SO, contents) regarding the shelf-life of dehydrated apricots were evaluated during storage. Storage temperature showed a significant influence on L *, sucrose content ( p > 99%), b * ( p > 95%) and SO, content ( p > 99.9%). The rate of decrease of SO, content and L * was well described by a first order kinetic. The influence of gas composition was important to both L * and a * ( p > 95%) and SO, content ( p > 99.9%). Principal component analysis showed that the first two components accounted for 100% of the total variance. The first principal component which included L *, a *, b * and SO, content accounted for 75.3% of the variance. Sucrose, fructose and glucose contents were chiefly involved in the second principal component.Se almacenaron albaricoques deshidratados a distintas temperaturas (14, 21, 28 y 35 °C) y atmosferas (100°h~ CO2, 80% N,-20% CO, y aire) con distintos materiales de envasado (vidrio y film de una permeabilidad al oxigeno de 14,39 ± 0.88 mL/m2.día). Durante el almacenamiento se Ilev6 a cabo un seguimiento del color (L*, a*, b*) de la textura, de la actividad del agua, de los azucares de humedad y de SOJ de los albaricoques deshidratados. L* y el contenido en sacarosa (p>99%), (~* (p>95%) y el contenido en SO, (p>99,9%) variaron significativamente con la temperatura de almacenamiento. La velocidad de dismiiiuci6n del contenido en SO, y L* siguieron una cin6tica de primer orden. La composici6n de la atmosfera influy6 significativamente tanto en L* y a* (p>95%), como en el contenido en SO, (p>99.9%). La aplicaci6n del analisis de componentes principales dio lugar a dos factores que explicaron el 100% de la varianza. El primer factor, que induy6 los parimetros L*, a*, b* y el contenido en SO, explic6 el 75.3% de la varianza. El segundo factor mostr6 una elevada correlaci6n con los contenidos en sacarosa, glucosa y fructosa.