FACTORS AFFECTING SULFUR DIOXIDE BINDING IN DRIED APPLES AND APRICOTS

The effect of sulfuring on bisulfite binding in apricots and apples was determined. Sulfuring methods had no effect on binding. Dehydration resulted in less conversion of the sulfur dioxide to the sulfate. An oxygen scavenger added to the packaged dried apricots reduced both the rate of sulfur dioxide conversion to sulfate and the total sulfur dioxide loss, resulting in the product remaining lighter in color for a longer time. In resulfuring, a progressively larger percentage of the added sulfur dioxide was bound as the storage time before resulfuring increased. The pH effect on sulfur dioxide binding was different in model solutions than in particulate fruit. In the former, there appeared to be a direct relationship to bisulfite dissociation but not in the latter.