Chemical composition of apricots affected by fruit size and drying methods

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dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridgökbulut, incilay/0000-0003-4994-5788
dc.authoridBilenler, Tugca/0000-0001-7831-6337
dc.authoridkarabulut, ihsan/0000-0002-9014-8863
dc.authorwosidÖZDEMİR, İbrahim Sani/AAE-8654-2022
dc.authorwosidgökbulut, incilay/AAA-7177-2021
dc.authorwosidgökbulut, incilay/ABG-8452-2020
dc.authorwosidŞişlioğlu, Kübra/W-4778-2018
dc.authorwosidBilenler, Tugca/ABG-8427-2020
dc.authorwosidkarabulut, ihsan/ABG-7556-2020
dc.contributor.authorKarabulut, Ihsan
dc.contributor.authorBilenler, Tugca
dc.contributor.authorSislioglu, Kubra
dc.contributor.authorGokbulut, Incilay
dc.contributor.authorOzdemir, Ibrahim Sani
dc.contributor.authorSeyhan, Ferda
dc.contributor.authorOzturk, Kadir
dc.date.accessioned2024-08-04T20:44:17Z
dc.date.available2024-08-04T20:44:17Z
dc.date.issued2018
dc.departmentİnönü Üniversitesien_US
dc.description.abstractCombined practice of sulfuration and drying is widely applied for extending shelf life of fruits. The differences in fruit size are not taken into consideration during these applications and during fresh fruit consumption. In this study, effect of fruit size and drying methods (hot air-drying and sun drying) on the chemical composition of fresh and sulfurated apricot was investigated. Total drying times for sun drying and hot air-drying were 11 d and 51 h, respectively. A temperature gradient was applied during hot air-drying. The fruit size substantially affects the composition of both fresh and dried apricots. The results were subjected to principal component analysis. The small-sized fresh apricots discriminate themselves from large ones with higher amounts of phenolic compounds, whereas the large-sized fresh apricots contain more sugar and organic acids. Size classification and hot air-drying are advisable for high-quality dried apricot production.en_US
dc.identifier.doi10.1080/07373937.2018.1427762
dc.identifier.endpage1948en_US
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue16en_US
dc.identifier.scopus2-s2.0-85042134789en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1937en_US
dc.identifier.urihttps://doi.org/10.1080/07373937.2018.1427762
dc.identifier.urihttps://hdl.handle.net/11616/98159
dc.identifier.volume36en_US
dc.identifier.wosWOS:000450522100001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricoten_US
dc.subjectfruit sizeen_US
dc.subjecthot air-dryingen_US
dc.subjectsulfurationen_US
dc.subjectsun dryingen_US
dc.titleChemical composition of apricots affected by fruit size and drying methodsen_US
dc.typeArticleen_US

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