Changes in polyphenol profile of dried apricots containing SO2 at various concentrations during storage

BACKGROUNDChanges in polyphenols have important effects on the quality (especially color) and health benefits of dried apricots. SO2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, 451, 832, 2112 and 3241mg SO2 kg(-1)) were monitored during storage at 4, 20 and 30 degrees C for 379days for the first time.