PRETRETMENTS

3. Sulphuring and sulphiting

Sulphuring is the most effective method of inactivating oxidation enzymes.
In addition, sulfur is:
- antioxidant and binds part of the oxygen,
- has good synergy with amino acids in order to inactivate other harmful
enzymes and
- eliminates or stops the growth of harmful microorganisms.
There are two methods:
1. Dry treatment with SO2 - Sulphuring
2. Wet treatment - sulphiting - Potassium metabisulfite, K2S2O5
K2S2O5(s) → K2SO3(s) + SO2(g)

Dried appricot without pretreatment Sulfurised appricot

 PRETRETMENTS

SO2 is obtained by combustion of technical sulfur or dissolved K2S2O5 in

water. The use of these antioxidants must be strictly controlled and in
accordance with regulations. The declaration of dried fruit must indicate
that sulfur has been used.
For the purpose of controlled input of sulfur dioxide, it is necessary to take
care about exposure time of fruit to SO2. For some species in form of halves
or quarters, it recommends up to 2g of powdered sulfur per 1 kg of prepared
fruit with the following exposure time SO2:
Apricot - half 2-4 h
Figs for 1 h
Peach and nectarines - half 2-3 h
Peach and nectarines - slices 1 h
Pears - half 5 h
Pears - slices 2 h
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Higher quantities of fruit are

sulfurised in specially designed
hermetic chambers.
When designing these chambers,
care must be taken of the safety and
hygienic protection of workers.
The material from which these
chambers are made must be acid
resistant, which means appropriate
stainless steel ("prochrom"), ceramic
or plastic materials resistant to acids An example of a sulfurating chamber
and the like.