Effects of the apricot diets containing sulfur dioxide at different concentrations on rat testicles.

Due to its antioxidant and antimicrobial properties, sulfur dioxide (SO2) is widely used in foods and beverages to prevent the growth of microorganisms and to preserve the color and flavor of fruits. However, the amount of SO2 used in fruit preservation should be limited due to its possible adverse effects on human health. The present study was designed to investigate the effects of different SO2 concentrations in apricot diets on rat testes. Animals were randomly divided into six groups. The control group was fed a standard diet, and the other groups were fed apricot diet pellets prepared with (w/w) 10% dried apricots containing SO2 at different concentrations (1500 ppm, 2000 ppm, 2500 ppm, 3000 ppm, and 3500 ppm/kg) for 24 weeks. After sacrification, testicles were evaluated biochemically, histopathologically, and immunohistopathologically. Our results showed that an apricot diet containing 1500 ppm and 2000 ppm SO2 did not cause significant changes in testis. However, it was determined that tissue testosterone levels decreased as the amount of SO2 (2500 ppm and above) increased. Apricot diet containing 3500 ppm SO2 caused a significant increase in spermatogenic cell apoptosis, oxidative damage, and histopathological changes. In addition, a decrease in the expression of connexin-43, vimentin, and 3ß-hydroxysteroid dehydrogenase (3ß-HSD) was observed in the same group. In summary, the results show that sulfurization of apricot at high concentrations such as 3500 ppm may lead to male fertility problems in the long term through mechanisms such as oxidative stress, spermatogenic cell apoptosis, and inhibition of steroidogenesis.

Changes in Compositional Properties during Fruit Development and On-Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars.

The objective of the present study was to investigate the variations in some major primary (sugars and organic acids) and secondary (phenolics, ß-carotene) metabolite contents during fruit development and ripening in two important apricot cultivars (Hacihaliloglu and Kabaasi). The changes in the compositional properties of two apricot cultivars were monitored during fruit development with one-week intervals from 56 to 119 days after blossom. During fruit development, the contents of organic acids and phenolics decreased whereas that of sucrose and sorbitol increased. p-Coumaric acid was the only phenolic compound which increased in concentration during fruit development regardless of the cultivar. The content of the other phenolic compounds decreased in a cultivar-dependent manner. The ß-carotene content of the cultivars showed distinct patterns of change such that 3 fold increase in ß-carotene content of Kabaasi cultivar was observed whereas the ß-carotene content of the Hacihaliloglu cultivar did not show any significant change during fruit development.

Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties.

The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (Hacihaliloglu and Kabaasi). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14-20 °Brix), mature (20-24 °Brix) and over-mature (> 24°Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography-mass spectrometry. The results showed that the quality attributes of the Kabaasi were affected to a lesser extent by the maturity level than Hacihaliloglu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to Kabaasi, the concentrations of the volatile compounds were higher in Hacihaliloglu regardless of the maturity levels. Among the samples, Hacihaliloglu at over-mature level received the highest "overall liking" score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.