Quality Dried Apricot Production: Harvest, Sulphuring and Drying Techniques

In Malatya, the world capital of dried apricot production, achieving the highest quality standards in the process from orchard to table depends on applying the correct agricultural and post-harvest processing techniques. In this guide we have compiled the fundamental rules to follow, from harvest time to the completion of drying, for the professional production of high-quality, high-market-value dried apricot.

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1. The Correct Harvest Time and Techniques

Correctly determining the harvest time in apricot directly affects the dried fruit’s yield, sugar content and colour.

• Degree of Ripeness: Harvest should be carried out at the period when the fruit is fully ripe (eating ripeness), when the green colour has completely disappeared and turned to yellow-orange. Apricots harvested early turn out sour, and when dried they take on a brown and poor-quality (shrivelled) appearance.
• Harvest Method: To prevent the fruit from being bruised, harvest should be done with the help of shaking machines and soft covers (tarpaulin or nets) laid under the trees. Fruit falling from the tree should be transferred to crates quickly without bruising, and should not be allowed to come into direct contact with the soil.

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2. The Sulphuring (İslim) Process and Rules

Sulphuring (islimleme) is the process of exposing apricot to sulphur dioxide (SO2) gas in order to preserve its colour, prevent infestation and shorten the drying time.

• Sulphuring Chamber Preparation: The sulphuring chamber (dam) must be completely airtight. The edges of the doors and ventilation openings should be sealed with mud or airtight tape.
• Amount of Sulphur: The amount of sulphur to be burned per ton should be determined according to seasonal conditions and the chamber volume. Since excessive sulphur use can cause export limits to be exceeded, the amount used is carefully adjusted by experienced masters; the exact quantity varies from lot to lot.
• Waiting Time: The apricots are kept in the chamber for approximately 10-18 hours; the duration varies according to season and chamber conditions. At the end of the period, the chamber door is opened to allow the gas to be vented.

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3. Sun-Dried (Natural) and Yellow Apricot Drying Methods

Cleanliness and ground selection are the most critical stages when spreading apricots out in the sun.

Natural Sun-Dried Drying

Unsulphured apricots are dried by spreading them directly in the sun.

• Kernel Removal (Pıtrak): After being left in the sun for 2-3 days and softening slightly, the kernels of the apricots are removed without crushing them (this is called pıtrak).
• Final Shade Drying: After the kernel is removed, the sun-dried apricots continue to be dried in a partially shaded or airy area so that they do not become overly hard and their colour does not darken too much.

Yellow (Sulphured) Apricot Drying

• Sun Exposure Duration: Apricots coming out of the sulphuring chamber are spread on clean drying racks. After 2-3 days in the sun, the kernels are removed.
• Sulphur Stability: In sulphured apricots left directly under scorching sun for too long, the sulphur dissipates and causes the apricot’s colour to turn brown. For this reason, apricots with the kernel removed should be dried in the shade.

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4. Storage Conditions and Preventing Infestation

Once the moisture content of the dried apricots reaches the targeted low level (which varies by lot), the drying process is considered complete.

Cold Storage Is Essential: Apricots should be kept in clean crates or food-grade cartons that do not pick up moisture, in cold storage rooms at a low and stable temperature (typically in the +4°C to +8°C range). These conditions keep the sulphur level stable and significantly reduce the risk of moth/worm infestation.