Karabulut, IhsanBilenler, TugcaSislioglu, KubraGokbulut, IncilayOzdemir, Ibrahim SaniSeyhan, FerdaOzturk, Kadir2024-08-042024-08-0420180737-39371532-2300https://doi.org/10.1080/07373937.2018.1427762https://hdl.handle.net/11616/98159Combined 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.eninfo:eu-repo/semantics/closedAccessApricotfruit sizehot air-dryingsulfurationsun dryingArticle36161937194810.1080/07373937.2018.14277622-s2.0-85042134789Q1WOS:000450522100001Q2