Nitric Oxide Fumigation Delays the Decline in the Quality of Dried Apricots during Storage
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Abstract:
Using fresh apricots from Saimai in Xinjiang as the test material, the effect of nitric oxide (NO) or sulfur dioxide (SO2) gas for fumigation on the storage quality and antioxidant capacity of the fumigated and dried ‘Saimai’ apricots during storage at room temperature (25±1.0 ℃) was investigated. The results showed that both NO and SO2 fumigation could slow down the decreases in the color and soluble sugar content of dried apricot, and delay the increase of weight loss rate. After 60 days of storage, compared to the control group, the L* value, b* value, carotenoid content, soluble sugar content, ascorbic acid (vitamin C, Vc) content, total phenolic content and flavonoid content in the NO-treated apricots increased by 9.20%, 15.87%, 25.20%, 39.05%, 19.43%, 23.08% and 11.42%, respectively. The DPPH· scavenging rate, ABTS+· scavenging rate and FRAP value in the NO-treated apricots were higher by 45.75%, 19.50% and 18.07%, respectively, compared with the control, and higher by 31.77%, 9.28% and 5.89%, respectively, compared with the SO2-treated group. Thus, the NO treatment significantly retarded the decrease in the nutritional quality of dried apricots (p<0.05) while maintaining relatively high antioxidant capacity. Furthermore, the amounts of the NO2- and NO3-residuesin dried apricots were far lower than the minimum specified by the European Commission and national standards, while the NO2- and NO3-degradedrapidly. Therefore, the NO treatment significantly improved the food safety of dried apricots. In summary, NO fumigation is an effective storage and preservation method and can be used in the processing of dried apricots. This study provides certain theoretical support for the application of nitric oxide fumigation technology.