Electron beam irradiation of sun-dried apricots for quality maintenance

• Electron beam irradiation was used for sun-dried apricots quality maintenance.
• The chemical, sensory, and microbial quality parameters of apricots were evaluated.
• 1.0–3.0 kGy proved to be beneficial for retaining high levels of apricots quality.
• 3.0 kGy of irradiation maintained a high overall acceptability of sun-dried apricots.
• 3.0 kGy of irradiation reduced the viable microorganisms to below detection limits.

The chemical, sensory, and microbial quality parameters of electron beam (EB)-irradiated and non-irradiated sun-dried apricots were periodically evaluated to optimize the EB irradiation of sun-dried apricots for quality maintenance. The sun-dried apricots were treated with 1.0, 2.0, 3.0, 4.0, and 5.0 kGy of EB and subsequently stored at ambient temperature. EB treatment at 1.0–3.0 kGy proved to be beneficial for retaining high levels of β-carotene, ascorbic acid, titratable acidity, total sugars, and color without any significant effect on sensory properties. Doses of 1.0–3.0 kGy retained the β-carotene content of sun-dried apricots to 8.21%, 9.27%, and 10.43% compared with 6.09% in control samples after 10 months of storage. After 10 months of storage, the maximum losses of ascorbic acid were 37.8% in control samples and 35.5% in 3.0 kGy-irradiated samples. Titratable acidity and total sugars were significantly enhanced immediately after 1.0–3.0 kGy irradiation treatment, and both parameters showed no significant change after 10 months of storage. Samples subjected to EB treatment at 3.0 kGy maintained a high overall acceptability of sun-dried apricots. Decreased number of viable microorganisms to below detection limits were observed after 3.0 kGy irradiation, and compared with the control, the logarithmic reductions after 10 months of storage were 0.98 for yeast and mold count, as well as 1.71 for bacterial count.