About Our Laboratory Sulfur dioxide and moisture analyzes have been carried out in dried apricots and apricot kernels since 1986 in our Borsa Laboratory. Our Borsa laboratory provides service to dried apricot producers, traders, exporters and the business sector with its trained technical personnel and laboratory infrastructure. Sulfur Analysis During drying, the color of the apricot undergoes a significant change. Sulfur dioxide gas formed during sulphurization, which is one of the apricot processing steps, protects the fruit against diseases and pests as well as discoloration. In addition to the substances in the fruit, various factors such as temperature, pH, humidity, oxygen and dry matter also affect the reactions related to color changes, both with and without enzymes. Temperature, humidity and high pH accelerate the discoloration reactions. In addition, since the fruit texture deteriorates during sulphurization, which is an important processing step in terms of the preservation of fruits and vegetables, the water in the fruit evaporates easily during drying and drying becomes faster. The amount of sulfur used in the sulphurization stage is a very important factor. The highest acceptable value according to Turkish Food Codex Regulation. It is 2000 mg/kg. To determine this value, it is necessary to analyze the amount of sulfur present in dried apricots. Because the amount of sulfur contained in dried apricots is of great importance especially in the export of dried apricots. In the sulphurization process, SO2 is obtained by burning powdered sulfur salts and the fruits exposed to this gas absorb the gas. SO2 dissolves in the water in the apricot structure and turns into sulfurous acid. Sulfur dioxide, whose solubility in water is highly dependent on temperature, will be removed from the aqueous solution as SO2 when slightly heated. The theory of sulfur analysis, on the other hand, is based on the fact that the apricot tissue is completely decomposed with an acid, converting SO2 into free acid, transported with nitrogen, an inert gas, and kept in the H2O2 trap at neutral pH. Here, SO2 turns into sulfuric acid with the oxidizing effect of H2O2, and this acid is titrated with an alkali of known normality to indirectly find the amount of SO2 in the sample.

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