Stewart Postharvest Review

An international journal for reviews in postharvest biology and technology

Apricot drying: preservation technique currently practiced in Ladakh, India

Anwar Hussain,* P Ishfaq Akbar and Kunzang Lamo

High Mountain Arid Agriculture Research Institute, SKUAST-K, Leh, India

Abstract
Purpose of review: The review focuses on current methods used for apricot drying by the people of Ladakh, India, and highlights uses
for dried apricots as well as improvements in the traditional drying techniques.
Findings: Introduction of sulphur fumigation, dipping of fruits in potassium metabisulphite solution and different types of solar dryers
have improved traditional apricot drying techniques. Different types of solar dryers currently in use in Ladakh are: tent dryer; solar
tunnel dryer; solar cabinet dryer; solar polyhouse dryer; Sunbest solar dryer; metallic solar dryer; and PEN solar dryer. Osmotic Dehy-
dration (OD), the most recently introduced method of drying in the region, has improved the quality and marketability of sweet and
bitter-kernelled varieties as well as the drying technique.
Directions for future research: Further research on apricot drying is required to improve the quality and marketability of the fruit, as
well as to improve storage life. It would also be more beneficial if the drying could be done to organic standards because of the high
demand for organic foods in the market.

Keywords: Halman; sulphuring; potassium metabisulphite; solar tunnel dryer; solar cabinet dryer; chulphey

Abbreviations Introduction
OD Osmotic Dehydration Ladakh, the cold arid region of Jammu and Kashmir, India,
is geographically located between 32o5′ to 36o north latitude
KMS Potassium Metabisulphite
and 75o15′ to 80o15′ east longitude. It is comprised of the
Kargil and Leh districts of J & K state spread over a geo-
*Correspondence to: Anwar Hussain, High Mountain Arid graphical area of 96,701 km2 (accounting for 43% of the
Agriculture Research Institute, SKUAST-K, Leh, 194101 (J & area of the state and 75% of the cold arid region of India).
K), India. Email: yokcan63101@gmail.com
Apricot (Prunus armeniaca L.) is the most important fruit
Stewart Postharvest Review 2012, 3:1 crop of Ladakh. Its production is mostly confined to the
Published online 01 December 2012 lower belt (double cropped area) of Ladakh, where the cli-
doi: 10.2212/spr.2012.3.1 mate is milder. The lower belt includes areas from Saspol to
Batalik, Nubra valley and larger parts of Kargil. The crop is
intimately associated with the culture and traditions of the
region because it is one of the major sources of livelihood.
Almost every part of the fruit is used by the local inhabit-
ants; ripe apricot is an excellent dessert fruit and is used for
table purposes. To date, apart from livestock, apricot is con-
sidered to be the only economically-viable agricultural pro-
duce having direct influence on the upliftment of the farm-
ing community of the region.

© 2012 Stewart Postharvest Solutions (UK) Ltd.

Online ISSN:1945-9656
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Hussain et al. / Stewart Postharvest Review 2012, 3:1

Table 1: Nutritional contents of ripe apricot. Nutritive value of apricot

Nutrients Apricot Apricot Fruit consumption by the Ladakhis is significantly lower than
(fresh) (sulphur dried) the required quantity. This is due to the fact that they depend
Protein (g/100 g) 1.0 5.0
on outside neighbouring regions like Kashmir, Jammu and
Punjab for fruits. The prices of these fruits can be very high
Fat (g/100 g) 0.2 0.5 in the market during the summer season and most people find
Carbohydrates (g/100 g) 12.8 66.5 it difficult to buy them. Among the temperate fruits in the
Vitamin A (I.U.) 2700 10900 region, the only fruit that is produced in bulk are the apricots.
Vitamin B1 (mg/100 g) 0.03 0.01
Thus, apricots are dried for consumption during the winter
season when the Ladakh region remains cut off from the out-
Vitamin B2 (mg/100 g) 0.04 0.16 side world for nearly 6 months (due to the closure of all the
Vitamin C (mg/100 g) 10 12 connecting roads).
Calcium (mg/100 g) 17 67
Phosphorus (mg/100 g) 23 108
Apricots are the richest source of vitamin A and are also a
rich source of vitamin C. Nineteen amino acids have also
Iron (mg/100 g) 0.5 5.5 been identified in apricot; important ones are glutamic acid,
Sodium (mg/100 g) 1 26 aspartic acid, hystidine, arginine, tryptosine, cystine, methio-
Potassium (mg/100 g) 281 979 nine and hydroxyproline [3]. In addition, they contain vita-
Calories (mg/100 g) 51 260
min B and minerals like calcium, iron and phosphorus. Fruits
are high in potassium and low in sodium and are excellent
Source: Westwood [4] food for people on a low-salt diet. The edible portion of the
fruit is about 85% and stone 15%. The nutritional content of
the ripe edible portion (per 100 g) of both fresh and dried
apricot have been presented in Table 1.

Consumption of dried apricot

The presence of codling moth (Cydia pomonella) has greatly
influenced the development of the apricot industry by reduc-
ing the marketable yields, as well as through quarantine
checks on the export of fresh fruits and the planting material
outside the region. Dried and other processed forms of the
fruit could overcome these problems. This review focuses on
current methods used for drying apricot by the people of
Ladakh. It also highlights how dried apricots are used locally
and outlines some areas where improvements have been
made over traditional approaches.
Drying is the oldest form of preservation known to Ladakhis
for apricot and other fruits and vegetables and is still in prac-
tice currently. The main reason for this is the availability of
abundant solar energy (ie, around 5400 Whr/m2/day), which
makes it attractive to adopt solar energy for drying [1]. Apri-
cots in the region are sun dried as whole fruits, as well as
slip pits (in which the stone has been removed). Apricots
having high soluble solids, more than 20ºB are considered
suitable for drying. Cultivars (eg, Halman, Rakchey Karpo,
Tokpopa, Rogan, Nari, Shakarpara, Safaida, etc) that are
grown in Ladakh are often high in soluble solids
(occasionally some exceed 30ºB). Whole-dried apricots are
termed as fating. Mostly Halman cultivar is used for this
purpose since it has high soluble solids, a lower moisture
content and develops attractive colour after drying. Dried
Halman has a very high demand, both in the market and lo-
cally. These are the only horticultural product which can be
exported and has a demand outside the region, ie, Ladakh
[2**]. However, most of the dried apricots are sold in the
local market (Fig. 1).
Dried apricot being the most important dried fruit crop of the
region is consumed in different forms. Below we discuss how
each portion of the fruit is used locally.
Fating
Locally, some superior quality apricots can be whole dried
and is locally known as fating. It is used as such (in the dried
form) or reconstituted by boiling in water and kept overnight
after which it is usually served with bread. Sometimes barley
flour (namphey or sattu) is also added to this. The reconstitut-
ed fating forms an essential item as it is served in weddings
as well as during field work throughout the region. Fating is
also added to pulao on occasions and is also an important gift
item of the region. Sometimes after removing the stones, the
kernels are placed inside the fruit and dried. Cultivars such as
Halman, Raktse-karpo and Nari are some cultivars which are
dried whole.
Chuli or Shali-chuli
The inferior quality apricot (sweet or bitter kernelled) is dried
as slip pit and is known as shali-chuli or chuli. It is used also
used in dried form or reconstituted by boiling in water, to
which a little sugar or gur is added and kept overnight after
which it is usually served with bread. It is also eaten as a
paste by mixing with barley flour. The reconstituted shali-
chuli makes a refreshing drink and is known for its thirst con-
trolling properties. Khanteh, Koban and Khochuli are some
cultivars which are dried as slip pits.
Chulphey
Dried Shali-chuli when ground to powder and mixed with

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Hussain et al. / Stewart Postharvest Review 2012, 3:1
Figure 1: Dried apricots on sale at a local market.
barley flour is known as chulphey. It is mostly used by shep-
herds and trekkers. It is also used in the powdered form.
Powdered apricot is now available in beautiful packaging; it
makes a refreshing and aromatic drink when reconstituted.
Ltap fating
Ltap fating is usually made by removing the stones of sweet,
drying varieties and processing together three to four fruits. It
can also be made by heating semi-dried Halman fruits along
with kernel and shell to pulp and then drying as 10 to 15 mm-
thick flat and round pieces of convenient sizes.
Kernel
Kernels obtained from apricots are of three types, ie, sweet,
bitter and bitter-sweet. The kernels of Khostar or Bongti are
bitter-sweet. Dwivedi and Deepa [5**] reported that the pro-
tein content in kernels ranges from 20.5–45.2%. The compo-
sition of kernels has been reported to be: moisture 4.3%; pro-
tein 31.4%; oil 53.4%; sugar 8.1%; fibre 4.8% and ash 2.6%.
Kernels are dried and consumed as such. These are also add-
ed in sweet dishes like custard. The sweet kernels are used as
almond substitute and command high value. The bitter ker-
nels are used for oil extraction and for making some special
dishes like tapu.
Kernel oil
A large quantity of apricot kernels are available in Ladakh
and these are mostly used for the purpose of oil extraction.
Oil is extracted from both the sweet and bitter kernels. Physi-
ochemical studies of apricot oil have indicated no difference
in the oil extracted from bitter and sweet kernels [6] and have
found it nearly similar in composition and appearance to al-
mond oil. The oil content in the kernel varies from 36–62%.
The oil is rich in β-carotene and vitamin E. It contains 70–
75% oleic acid with 16–22% linoleic acid as major fatty ac-
ids. The sweet kernel oil commands good value and is used
in culinary purposes. The bitter kernel oil is used as hair oil
and is believed to control dandruff. The oil is also used to
light prayer lamps and is offered to gompas (Buddhist mon-
asteries) and to make fire. Apricot oil has also been found
best for the warming effect t produces when applied to the
body and prevents dryness of skin. It is also extensively used
in joint pains and for body massage. Bhatia and Singh [7]
have described the local method of oil extraction and region
is now seeing increased numbes of oil expellers have, both at
Leh and Kargil.
Kernel cake
The oil cake is fed to cattle and is also used for human con-
sumption with other foods. It has been reported that the apri-
cot cake after oil extraction contains 0.06% hydrocyanic acid
and is thus not recommended for consumption. It can be used
only after the removal of toxic component (1-2% of essential
oil) by distillation process or boiling [8].
Shell
The shell is used as fuel in Ladakh, while elsewhere it is used
for making charcoal and for obtaining chemicals.
Drying of apricots
This section looks at the different methods used in Ladakh
for drying apricots.
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Hussain et al. / Stewart Postharvest Review 2012, 3:1
Figure 2: Apricots dried by the traditional method in Ladakh.
Drying of apricots by the traditional method
In slip pits, the stone is removed by pressing the fruit be-
tween the thumb and the finger, and the pulp is collected in
heaps on the orchard floor or near the drying site. Fruits are
spread on any available space such as flat pieces of stones,
large boulders, grasses and even parapets along the roadsides.
As a result it gathers a lot of dust and turns black, especially
when it rains. The sap oozing from the fruit drips and trick-
les, which results into attracts insects. The final product has
dust, soil and straw clinging to it and has a blackish colour,
which completely reduces the market value (Fig. 2).
Ordinarily whole-dried apricots are spread on wheat straw,
laid on the roof tops and are given several turnings during
drying. As they enter the final stage, they are shifted onto
cotton clothes. Sometimes these are shifted on the gunny
bags or chali (blanket made from goat hair), and as a result a
lot of inert material including goat hair or jute fibre adheres
to the final product, which reduces its value. During the pro-
cess, the vibrant colour of the ripe fruit is lost and the product
turns brownish. Rains during this period cause blackening of
the dried fruit.
Improved methods
To overcome the limitations of the traditional method such as
adhering of dust, soil and straw, and blackening of fruits due
to rain, several improved methods in terms of harvesting,
preparation of fruits for drying and drying have been recom-
mended for adoption by the apricot growers of Ladakh. Intro-
duction of sulphur fumigation, dipping in potassium metabi-
sulphite (KMS) solution and different types of solar dryers
have changed the situation. To obtain good quality dried apri-
cots, the recommended procedure is: hand picking of fruits at
the full ripening stage; rejection of damaged or bruised/under
ripe fruits or over ripe fruits; washing of fruits in clean water;
avoid overcrowding or overlapping of fruits while drying;
removal of pits carefully to maintain the shape of the fruits;
treatment of fruits before drying; and use hygienic and heat
efficient techniques/dryers (Fig. 3) for scientific drying of
apricots. Brown discolouration is a major problem in drying
of apricots [9]. In order to get a dried product with good
golden yellow colour it is necessary to give the whole or half
apricot pieces certain pretreatments like exposing to sulphur
dioxide fumes or dipping in KMS solution. Such pretreat-
ments help in checking brown discolouration of the product
to some extent during drying and also during storage.
Osmotic dehydration
Osmotic dehydration (OD) is one of the modern methods of
fruit preservation. The technique was introduced by the Indi-
an Institute of Integrative Medicine (IIIM), formerly the Re-
gional Research Laboratory (RRL), in Jammu to improve the
quality and marketability of sweet or bitter-kernelled varie-
ties other than the normal drying types [9]. Besides apricot,
fruits like apple, cherry, pear, peach, plum, etc, can also be
preserved by this method. The method is based upon the prin-
ciple of osmosis. The main advantages of using OD for api-
cots are: it reduces the drying time; the same space can be
used repeatedly; it is easy to perform; the final product is
hygienic and attractive; and the pulp of bitter varieties can be
used which otherwise is wasted. In this process, the fruits are
first washed and the stone of the fruits are removed by giving
a slight cut along the suture in such a way that fruits retain
their shape. These depitted fruits are kept in a perforated
plastic bucket. Sugar syrup of 70ºB is prepared separately,
having citric acid (0.25 %), calcium phosphate (0.06 %) and
KMS (1500 ppm). The syrup is then filtered through a muslin
cloth. The perforated bucket containing fruits is placed in a
larger bucket containing sugar syrup and covered with the
lid. The syrup should completely cover the fruits. The entire
apparatus is allowed to stand for 24 hours. After this the
bucket containing the fruit is removed and the syrup is al-
Figure 3: Drying of apricots in a solar dryer.
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Hussain et al. / Stewart Postharvest Review 2012, 3:1
Figure 4: Apricots pretreated by sulphiting before drying.
lowed to drain. The fruits are then dipped in water for 30
seconds to remove excess sugar syrup and chemicals from
their surfaces. Treated fruits are then spread uniformly by
placing with the cavity up either: over a nylon net hanged 50
cm above the ground; on a roof top under open sun; or in a
dryer. On the second day of drying fruits are checked for loss
of shape and drying status, if necessary misshaped fruits are
pressed to regain shape. On the fourth day fully dried (17%
moisture content ) fruits are packed in airtight containers or
polythene bags.
Treatment of fruits before drying
Sulphuring
Sulphuring is one of the popular treatments for apricots
among the fruit growers. Sulphur burning at a rate of 3–4 g/
Kg whole fresh fruit or 2 g/Kg halves in air tight chambers
for 3–4 hours gives good results [2**]. The SO2 so absorbed
by the fruit is much lower than the 2000 ppm level (above
which it becomes harmful for human consumption). For fu-
migation, Bhatia and Singh [7] put the sulphur on burning
charcoal, held in an aluminium tray placed below the drying
trays. In this method, the sulphur does not burn completely
and the chamber has to be opened repeatedly to obtain com-
plete burning. The simplest improved fumigation chamber
used by the fruit growers is a circular structure made of clay,
raised 30–45 cm above the ground on the roof top. The trays
are placed on this structure. An iron pipe around 10 cm in
diameter opening on the centre of the circle and passing
through the roof into the lower floor is fitted. Sulphur is burnt
in a tin having a small opening and tightly fitting in the pipe
with available source of heat. When sulphur burns complete-
ly the opening is closed. It is also reported that placing the
sulphur on burning cotton also give better results [2].
Sulphiting
Sulphiting is the most popular technique used to preserve
fruits and prevent browning. It is done by dipping the fruits
in 1% solution of KMS. Sulphiting results in involuntary
washing of fruits and the products have a very nice colour
(Fig. 4) but are less sweet or are more sour than those ob-
tained by sulphuring [10].
Solar dryers
Several different types of solar dryers are currently being
tested, with varying degrees of success, to improve apricot
drying in Ladakh. Each dryer has different advantages that
make it suitable for one purpose or another, and overall al-
lows most of the population to have access to one type or
another. The capacity and drying period of different types of
solar dryers which are used in Ladakh are given in Table 2.
One of the greatest problems faced by the fruit growers is the
time taken in drying which extends from 20–30 days depend-
ing on apricot variety and the weather conditions. The intro-
duction of different types of solar dryers has addressed this
problem considerably. These not only minimise the drying
period but also improved the quality of the dried fruits. The
different types of solar dryers that are used in Ladakh are
discussed below.
Tent dryer
The tent dryer was developed by the Mountain Agriculture
Research and Extension Station (MARES) formerly Regional
Agriculture Research, Sub-station Kargil, Ladakh, in collabo-
ration with the Division of Post Harvest Technology, SKU-
AST-K (Sher-e-Kashmir University of Agricultural Sciences
and Technology of Kashmir). It is cheap and economical but
not suitable for places where high speed wind is common
[2**].
Solar tunnel dryer
The solar tunnel dryer was designed and developed by the
Division of Post Harvest Technology, SKUAST-K for scien-
Figure 5: Metallic solar dryer
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Hussain et al. / Stewart Postharvest Review 2012, 3:1
Table 2: Capacity and drying period of different types of solar dryers.
Dryers Capacity (quintals) Drying time (days)
Tent Dryer 1 5–6
Solar Tunnel Dryer 5–7 3–5
Solar Cabinet Dryer 1 3–4
Solar Polyhouse Dryer 3 4–5
Sunbest Solar Dryer 0.30–0.70 2–3
Metallic Solar Dryer 0.70 2–3
tific and hygienic dehydration of surplus fruits, especially
apricot, in the cold arid region of Ladakh to reduce the post-
harvest losses and prevent their glut in the market. It can be
used as a green house for vegetable production during the off
season.
Solar cabinet dryer
The solar cabinet dryer was designed and developed by Divi-
sion of Post Harvest Technology, SKUAST-K. It is portable
and affordable to a small farmer.
Solar polyhouse dryer
This type of dryer was designed by the Defence Institute of
High Altitude Research (DIHAR) formerly Field Research
Laboratory (FRL), Leh, Ladakh. The solar polyhouse dryer
reduces the drying period by 40 to 50% compared with open
sun drying [11*].
Sunbest solar dryer
Another type of dryer which is newly introduced and gaining
its popularity in the region is the Sunbest Solar Dryer intro-
duced by Sunbest (a private company). The main advantages
of the Sunbest solar dryer are that it is portable because of its
small size, and is suitable and affordable to a small farmer.
Metallic solar dryer
The metallic solar dryer was provided by the National Horti-
culture Board (NHB), Bengaluru, India and is distributed by
the Horticulture Department, Leh and Kargil to the farmers
of the region. The whole structure has been raised above the
ground and is made up of metal (Fig. 5), thus named as me-
tallic solar dryer. With this dryer drying is fast due to the
black coloured base of the solar collector, as well as the solar
battery operated exhaust fan, which pushes out the hot and
moist air from the drying cabinet. The metallic solar dryer
can also withstand the strong wind which is a common in the
region because it is fixed into the ground.
Planters Energy Network solar dryer
The Planters Energy Network, a registered society, has in-
stalled many solar drying units in the Leh and Kargil region.
Conclusion
Drying is the only preservation method that is highly suitable
for this cold arid region because of the availability of plenty
of sunshine and the low humidity of the region. It is econom-
ical and easy than other methods of preservation, with the
possibility of good quality retention.
Several changes have been highlighted in this article, which
that seem to have improved the ability of the Ladakhis to dry
apricots more quickly, as well as obtain better quality fruits
that possible with traditional methods. With standard harvest-
ing procedures, pretreatments, improved methods and new
solar dryers, it is expected that the livelihood and economy of
the region will improve. Further developments are still neces-
sary and should be aimed at reducing the drying time even
more and improving the quality of the fruit as well.
References
Papers of interest have been highlighted as:
* Marginal importance
** Essential reading
1 Palaniappan C. Application of solar air heating systems in food pro-
cessing and other industries. IREDA Newsletter; 2006: Vol. 3: No. 2.
2 Mir MS. Potential and problems of fruit crop production in Ladakh. In:
Dynamics of Cold Arid Agriculture. Edited by Sharma JP and Mir AA.
Ludhiana: Kalyani Publishers; 2000: pp. 187-213.
**This is an excellent overview of the apricot production of the region and its
post harvest operations especially the drying technique.
3. Faust M, Suranyi D and Nyujto F. Origin and dissemination and apricot.
Horticulture Review 1998: 22:225-266.
4. Westwood MN. Temperate zone pomology (Revised edition). Oregon:
Timber Press; 1998.
5. Dwivedi SK and Deepa H. 2004. Apricot-A potential oil yielding plant of
Ladakh. In: First Indian Horticulture Congress. New Delhi: Book of
Abstract (poster paper); 6-9 Nov. 2004: pp. 30-31.
**It contains an overview of the apricot kernel oil which is considered to be
one of the most important oil for the treatment of different types of diseases.
6. Bhatia AK, Bedi KL and Sarain YK. Survey of availability of apricot
kernel. Personnel communicated note; 1996.
7. Bhatia AK and Singh SL. Dehydration of apricots in Ladakh by solar
energy. CSIR, Jammu-Tawi: Regional Research Laboratory; 1975: pp. 1-
28.
8. Dwivedi SK and Dwivedi DH. Traditional method of Chuli oil extraction
in Ladakh. Indian Journal of Traditional Knowledge 2007: 6(3): 403-405.
9. Dwivedi SK, Karim A and Ahmad Z. Apricot in Ladakh. Leh, Ladakh:
Field Research Laboratory, DRDO; 2007: pp. 1-47.
10. Mir MA, Hussain PR, Shafi F and Rather AH. Effect of sulphiting and
drying methods on physico-chemical and sensory quality of dried apri-
cots during ambient storage. International Journal of Food Science and
Technology 2009: 44(6):1157-1166.
11. Dwivedi SK, Narboo S, Karim A and Ahmed Z. Designing and develop-
ment of low cost solar polyhouse dryer. Journal of Rural Technology
2005: 6(1):281-283.
*The authors reported that the drying time of the apricot fruits can be reduced
by using a solar dryer which is simple and economical.
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