Sulphuring of apricots
Sulphur dioxide will prevent browning of the apricots. The
sulphur dioxide can either be added by dipping the apricots
in a solution of sodium metabisulphite (sulphiting) or by
placing the fruit in a chamber in which sulphur is burnt (sulphuring).
Adding sodium metabisulphite can help to preserve the colour,
although there are strict limits to the amount to add. Many
people prefer the taste of fruits that are not treated with
this preservative. The color can be regulated without the
addition of chemical preservatives. Sulphuring is the better
solution because in sulphiting, there is often an uneven
penetration of sulphur dioxide, the fruit is made wet which
increases the amount of drying needed and some soluble
nutrients are lost.
The apricots need to be placed in a chamber in which sulphur is burnt for
2-3 hours. 2-4g of sulphur is needed for each kg of fresh apricot. Care needs
to be taken during the sulphuring to prevent sulphur dioxide
from escaping from the chamber as it will cause breathing
difficulties if inhaled.
Drying
Sun drying produces a dried apricot with a more desirable
color than artificial drying. Solar drying can be used to
reduce dust and dirt contamination. If the harvest coincides
with the rainy season, an artificial drier may be essential.
The apricots should be placed in the drier with their cups
upwards and dried to a moisture content of 15% (wet basis).
There can be several reasons for the spoilage often fruit -
the most likely one being that the drying process is taking
too long, resulting in chemical reactions taking place
within the cut fruit. It is important to ensure that good
quality fruit is used that is not over-ripe. Also, the fruit
pieces should be thinly sliced to speed up the drying process.
Packaging
All that is required is packaging in simple plastic bags
with attractive labels. The plastic has to be thick enough
to prevent it being damaged by the dried apricots. The use
of a polythene sealing machine will produce a more
attractive finished product.
The processing of apricots can improve the returns
obtainable from the sale of crops, especially when the
quality of the product is monitored and kept to a high
standard.
