According to the importance of Apricots in families’ nutrition basket, food chain and also its increased greenhouse, measure three of the nutrient and biochemical factors of Apricots were done [1-23]. Within the frame work of a plan, the amount of Vitamin D2 (Ergocalciferol) and Vitamin D3 (Cholecalciferol) in greenhouse and ordinary Apricots were compared together, respectively. Then, we made ...

Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot qual...

Background Apricots, family Rosaceae, are economically important representatives of the genus Prunus. The number of apricot species ranges from three to ten, depending on the classification system adopted. The major obstacles to expansion of apricot production are irregular yields and low resistance to diseases. Compared with the high genetic variability in related species, apricots are not so ...

The mortality response of lightbrown apple moth, Epiphyas postvittana (Walker), to a controlled atmosphere (CA) cold storage treatment for apricots was investigated. The mean estimated times for 99% mortality (LT99) of 1st and 5th instar larvae inoculated onto apricots and exposed to 1.5% O2, 3% CO2 (CA) at 0°C, were 19.9 ± 0.13 and 22.4 ± 0.24 d, respectively. The treatment time for 50% mortal...

The laser air-puff method was investigated for non-destructive firmness measurements on kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson cv. Hayward) and apricot (Prunus armeniaca L. cv. CluthaGold). The method involves delivering a sharp puff of air onto a stationary fruit whilst recording the resulting surface deformation with a laser displacement sensor. At a 65-kPa maxi...

In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was determined by evaluating both the microbiological quality and the sensory characteristics (taste, o...

This article describes the results of research conducted on drying different types apricots. Experiments were to study chemical composition apricots, quality finished product after in three ways, and duration drying. During period, biochemical fruits selected as raw materials was regularly analyzed. The highest indicator amount dry matter observed, three-year average indicators studied. Sugar i...

Apricots (Prunus armeniaca L.), a kind of climacteric fruits, are favored by consumers for their flavor and texture, but they are highly perishable. Apricots soften rapidly after harvest. Once softened, they are easily damaged such as latent damage, which limits their marketing time [1, 2]. Therefore, a common practice for handling and storing apricots is early harvest and applying postharvest ...

The rate of agricultural and horticultural waste is high in Iran, and one of the best preventive methods is to convert fruits and crops to the products which have long shelf life and high quality. Traditionally apricots are dried in front of sun with excessive sulfuring which is proved to be harmful for human. In the current study apricots were dried by either solar tunnel dryer or conventional...

This article is devoted to obtaining various methods of drying a zoned apricot cultivar in Uzbekistan. Before laying for drying, the sugar content fresh fruits was 17-21.5%. The output dried products 15.3-19%, relatively high yield allocated when apricots, kaisa (19-22%). A good organoleptic assessment (4.4-4.5points) distinguishes varieties from Yubileiny Navoi, Gulyungilyuchak, apricots.