Light-orange apricots do not like the enemy. But in this case, appearances are deceiving. To us it comes from Turkey, the so-called "Turkish style" of dried apricots. A distinctive feature of her, not only in its color, but in high humidity.Light-orange apricots do not like the enemy. But in this case, appearances are deceiving. To us it comes from Turkey, the so-called "Turkish style" of dried apricots. A distinctive feature of her, not only in its color, but in high humidity.
Most likely, in the processing of dried fruit - apricots used sulfur dioxide, SO2, is a toxic element. Sulfur dioxide is used in the process of drying fruit. It acts as a bleach, preservative effect, inhibits enzymatic browning prevents darkening of the fruit, destroys vitamin B1, the disulfide bridges in proteins, which can cause undesirable consequences such as fatal allergic reactions in asthmatics. But this is not the worst. Even small doses of this gas can cause severe allergies and headaches. Among other things, the increased humidity in the dried fruit, and in particular the Turkish dried apricots leads to the spread of a different kind of organic origin of fungi and mold. Remember, fruits bright colors such as apricot, after drying should be dark and as a preservative agent would rather let them use sugar than SO2.
