Dried Apricot Storage Conditions and Infestation Prevention Guide

In tonnage-scale dried apricot purchases (especially for domestic herbalist chains and international nut-and-dried-fruit aisles), the biggest cost item is waste (infestation, moth damage, darkening, or sugaring). We’ve compiled the ideal warehouse humidity, temperature values, and palletising rules based on Akyel Kayısı’s many years of experience in the Şire Market.

Ideal Warehouse Temperature and Humidity

Dried apricot (especially sun-dried apricot and low-sulphur yellow apricot) is a living, hygroscopic fruit. It rapidly absorbs moisture from its environment or releases moisture into it. This imbalance can lead to rapid darkening or stickiness/mould on the surface.

• Yellow Apricot (Sulphured): The ideal storage temperature is between +4°C and +8°C. Warehouse relative humidity is typically recommended to be kept in the 60% - 65% range; the exact value may vary depending on warehouse conditions and the lot. Since sulphur dioxide (SO2) is a protective gas, it provides a natural barrier against infestation.
• Sun-Dried Apricot (Natural/Unsulphured): Since it contains no protective sulphur gas, it is far more fragile. It must be kept at +2°C to +4°C (cold storage). Otherwise, moth infestation begins rapidly during the spring and summer months (above 25°C).

Export Containers and Heat Shocks (Container Sweating)

Especially on shipments to the Middle East (Gulf) and Africa, or on long-transit sea routes (America, Australia), “Container Rain” occurs. A container heated by the sun during the day cools suddenly in the ocean chill at night, creating condensation on its inner walls. This condensation drips directly onto the topmost cartons and sharply raises the risk of aflatoxin.

Akyel Kayısı’s Solution: On our long-haul export shipments, we use food-grade desiccant packs or kraft paper liners inside telescopic cartons, and we insulate the tops of pallets with special shrink films and insulating blankets.

Keeping Product Off the Floor and Wall (Palletising Rule)

Never stack dried apricot cartons in your warehouse or storage area directly against a concrete floor or wall. Concrete is a structure that absorbs and releases moisture.

1. There must always be a Euro pallet or industrial pallet (15 cm height) between the floor and the cartons.
2. At least 50 cm of clearance must be left between the wall and the pallet for air circulation.
3. Telescopic export cartons (10 kg / 12.5 kg) should be stacked no more than 8 or 9 layers high (approximately 150 cm); higher stacks cause the fruit in the bottom cartons to be crushed and deformed (pressed).

How Is Sugaring (Crystallisation) Prevented?

The condition buyers most often confuse with mould is “sugaring.” The whitish layer that forms on the surface of dried apricot is generally not mould but the fruit’s own natural sugar surfacing and crystallising on contact with air. While this is by no means harmful to health (and is even proof that the fruit has a high brix/sugar content), it does affect its display appearance.

Solution: The main cause of sugaring is “sudden temperature changes” — thermal shock — in your warehouse. In an uninsulated warehouse that reaches 30 degrees during the day and 15 degrees at night, sugaring is unavoidable. You need to keep your warehouse temperature constant around the clock.

For more technical information, to reduce your waste ratio, or to make a reliable wholesale purchase, you can reach our trading desk through Contact or our WhatsApp line.