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Sulphur dioxide binding and losses during processing and storage of dried figs.

Author(s) : MELANITOU M. A., PAPANICOLAOU D. N., WHISH W. J.

Type of article: Article

Summary

It was found that hot washing of figs before packaging halved the total sulphur dioxide content of dried figs. During subsequent storage, the temperature of storage and the composition of the surrounding atmosphere are the most important factors influencing the retention of sulphur dioxide by dried fig fruit. It can be concluded, in combination with some other studies of the physicochemical and microbiological changes occurring during storage, that sulphited dried figs can be safely stored for 9-12 months under air in plastic bags made from a high density polyethylene-polypropylene laminate at 25 deg C.

Details

  • Original title: Sulphur dioxide binding and losses during processing and storage of dried figs.
  • Record ID : 1997-3355
  • Languages: English
  • Source: Sci. Aliments - vol. 16 - n. 5
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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