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View free testsProcessing & Preservation
Treating fruit with sulphur dioxide gas or a sulphite solution before drying, to keep its colour bright and protect it from microbes and browning.
Sulphuring is why commercially dried apricots and raisins often look brighter than fruit dried without any treatment.
Browning catalysed by polyphenol oxidase, which oxidises phenolic compounds to quinones that polymerise into brown melanins. It requires oxygen, the enzyme, and a phenolic substrate.
Removing most of the water from a food, usually by sun, hot air, or machines, so microbes cannot grow easily and the food lasts longer.
