The Effect of Different Sulphur Level on Phenolic Compounds and Antioxidant Capacity of Dried Aprico

• 作 者: YilmazUgur[1]MehmetAliYilmaz[1]TahirMacit[1]YükselSaritepe[1]SelimErdogan[2]SezaiErcisli[3]
• 机 构: Apricot Research Station Directorate Malatya Turkey
• 出 处: The XVI International Symposium on Apricot Breeding and Cult
• 发表日期: 2015年期

　　Apricot fruit are commonly dried by sulphuring in Malatya province in Turkey to avoid the color darkening encountered during the drying and to eliminate harmful effects of the insects and microorganisms during the storage period.In the study,the most important dried apricot cultivars,Hacihaliloglu and Kabaasi were used.