Physiology and technology of post-harvest fourth range apricots

The raising interest in fourth range products induced the AA, to identify s torage parameters of sliced apricots. Different dipping solutions, includin g surface coating solutions, were tested. They have also been carried out t rials to establish the best gas mixture for a proper storage. Results allow s the AA, to conclude that low temperature, rapidity in the operation, prec ise cutting and minimal processing combined with CaCl2 dipping are able to control the browning process. The use of N-2 may lead to anaerobical metabo lites rise.