Advances in food and nutrition have shifted the consumer preferences towards functional
and nutraceutical rich foods. In addition to natural antioxidant defence system, there are …

Fruits maintain the image as the richest sources of vitamins. Focusing on apricots, utilization
of apricot species for many applications is possible due to its various benefits. Many …

Biological control of postharvest transportation by non-thermal treatment is considered a
promising physical preservation technology. This study investigated how apricot quality …

Apricots, scientifically known as Prunus armeniaca L, are drupes that resemble and are
closely related to peaches or plums. As one of the top consumed fruits, apricots are widely …

Basil seed gum (BSG) edible films containing with Origanum vulgare subsp. viride essential
oil (OEO)(1–6%) were formulated in order to coating of fresh cut apricots. Chemical …

Effects of high hydrostatic pressure (HHP) at 300–500MPa for 5–20min and high
temperature short time (HTST) at 110° C for 8.6 s on enzymes, phenolics, carotenoids and …

To improve the postharvest nutritional and functional qualities of apricot fruit, the fruits were
treated with salicylic acid (SA) by vacuum infiltration. The effects of SA treatment were …

Apricot (Prunus armeniaca L.) is a nutritious fruit, rich in bioactive compounds, known for
their health benefits. The present study attempts to evaluate nutritional (sugars, organic …

Storage conditions are important factors for jam quality. The objective of this study was to
monitor the physicochemical stability and sensorial profile of apricot jam during storage for …

Fruit jams are preserved fruits and sugars normally canned or sealed for long-term storage.
Jam making involves the disruption of the fruit tissue followed by heating with added water …