PRESERVATION OF APRICOT PIECES USING EDIBLE COATINGS OR OSMOTIC SOLUTIONS AND STORAGE UNDER LOW TEMPERATURES

Two methods for the preservation of apricot pieces of three cultivars (‘Goldrich’, ‘Moniqui’, ‘Dulcinea’) were investigated: i) edible coatings (caseinates-lauric acid, gluten-glycerol, CMC-stearic acid) and cold storage and ii) osmotic dehydration (glucose and raftilose solutions of 61.5%) and frozen storage. Treated samples were examined for their moisture loss, colour and texture-firmness.