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Xinjiang is located in the hinterland of the Eurasian typical continental climate, with a unique natural environment of the development of fruit trees. According to the the Xinjiang Yearbook of Statistics 2008, apricot acreage of 199,000 hectares, apricots production was 1.252 million tons, accounting for 30.39% of the production of fruit in Xinjiang. Apricots growing region in more than 90% of Xinjiang is located on the southern border, concentrate due to the production of apricot fruit season, plus apricot fruit storability, perishable, fresh difficulties, not suitable for long-distance transport, in the place of origin as soon as possible after harvest must be directly processed into apricots, dried apricots, apricot package Ren suitable for long-term storage of dried fruit products. In recent years, although some progress has been made in fresh apricot postpartum processing, established growing areas in southern Xinjiang apricot few apricot juice concentrate production line with certain production scale, but due to the limited processing capacity, the amount of processing only the total production of fresh apricot of about 12%. Removing fresh and processed outside the apricot juice, there is still about 70% of fresh apricot need to be processed into dried fruit products in origin. Therefore, to improve the quality of dried apricots commodity, so that the the Xinggan product characteristics of this place better to the international market, is our goal. Study the variation of of Xinjiang dried apricots quality under different drying, sterilization, packaging, storage conditions, microwave, ultraviolet, ozone, CO60 radiation the modern sterilization technology post-processing dried apricots, and different packaging in different dried apricots storage, storage temperature filter out the better approach dried apricots Dried apricots natural color, moisture content, Vc, total sugar, total acid quality indicators and the determination of microbial indicators. The main findings are as follows the different drying on the quality of dried apricots found that the use of solar drying device (solar dried) apricots dried, the resulting the dried apricots quality significantly better than the traditional open-air drying. Solar drying device dried Luntai and Zep production race to buy dried apricots than ted bright color of dried apricots, and to be able to a large extent the to keep fresh apricots original color and microbial content was significantly lower than the traditional open-air drying methods more appropriate taste soft and hard and relatively clean, dried apricots, health. Different sterilization methods dried apricots sterilization rate found different ways bactericidal bactericidal effect of dried apricots. UV sterilization, microwave sterilization and ozone sterilization can effectively kill the microorganisms in dried apricots. UV germicidal treatment effect with the sterilization distances nearer, sterilizing the longer, the better the bactericidal effect; microwave sterilization process bactericidal effect with increasing microwave power, sterilizing the longer, the better the bactericidal effect; ozone sterilization process sterilization efficiency with the The sterilization time is longer, the better bactericidal effect. 3 at different irradiation dose sterilization rate of dried apricots and dried apricots in reducing sugar, total acidity and content of Vc change impact study found that the cobalt 60 irradiation technology can effectively kill most of the bacteria in the dried apricots, bactericidal effect increases significant the fungicide increase in the amount of bactericidal effect better. Fungicides amount of dried apricots reducing sugar, total acidity, Vc content affects both, and when the the radiation dose 4.5kGy, three kinds of indicators unirradiated treatment compared to the control group did not change significantly, dried apricots Central Plains Some nutrients influence is not obvious, for a good amount of fungicides. 4, for different sterilization methods, packaging methods and storage conditions on the quality indicators of the dried apricots in moisture, reducing sugar, total acid, Vc found, sterilization methods, packaging and storage conditions for of dried apricots quality varying . Declining dried apricots water samples with storage time, temperature increase, reducing sugar content and total acidity showed fluctuations during storage trends, Vc content, has declined. Through sensory evaluation, best after handling draw orthogonal experiment dried apricots, dried apricots taste best: UV sterilization vacuum packaging, at room temperature, not the dark storage. The impact of various factors on the quality of dried apricots order was: storage conditions gt; sterilization method gt; Package. 5, sterilization methods and packaging of Xinjiang the small BAI APRICOT dry and season Amat impact study of the nutritional quality of the dried apricots in with increasing storage time, dried apricots sample moisture declining; reducing sugar content, total acidity a fluctuating trend; Vc content has declined; the small BAI APRICOT dry quality is better than the race to buy dried apricots, UV sterilization processing and vacuum packaging, dark place for indoor storage approach for optimal dried apricots.
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