Mechanisms of sulphur dioxide loss from dried fruits in flexible films

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Abstract
Summary: Storage experiments were done at 25°C, 75% r.h. to assess the relative importance of the mechanisms by which SO2 is lost from dried apricots having a moisture content of 25% and packaged in pouches that were (a) highly permeable and (b) impermeable to SO2 and oxygen. Test packs were sealed and stored in two atmospheres, air and nitrogen. The storage life of dried apricots under the above conditions was also determined.The loss of SO2 due to oxidation by oxygen which entered the permeable packages was about twice that caused by oxygen which was entrapped in the headspace. The latter was about the same as the loss of SO2 by permeation. A further appreciable loss occurred by irreversible combination of SO2 with constituents of the dried fruit.

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