Apricots, dried

General:
Product information
Packaging
Transport
Container transport
Cargo securing

Risk factors and loss prevention:

Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases
Product information
Product name

German Aprikosen, getrocknet

English Apricots, dried
French Abricots séchés
Spanish Albaricoques secados
Scientific Prunus armeniaca
CN/HS number * 0813 10 00

(* EU Combined Nomenclature/Harmonized System)

Product description

The apricot (rose family, Rosaceae) comes originally from China and the
region between the Caspian and the Black Seas and is the stone fruit of the
apricot tree. It is 4 - 8 cm in size.

The flesh of fully ripened apricots is yellow to deep orange in color, juicy and
extremely delicious. Fruits with a high water content have a low sugar content
and little flavor.

Dried apricots are a type of dried fruit. Apricots (whole, stoned, or as halves)
are dried to a water content of 22%, either naturally (air or sun drying) or in
drying plants. Apricot "slabs", which are made from overripe fruit which has
fallen from the tree, are a particularly sweet and distinctive product.

In order to extend storage life and prevent fermentative browning, which

rapidly results in darkening of the fruit, the apricots are treated with sulfur
vapor (sulfur dioxide, SO2).

Apricots are the most sensitive of all dried fruits.

Quality / Duration of storage

Californian apricots are graded as follows [2]:

slabs: fallen fruit
standard: smallest fruits
choice: selected fruits
extra choice: particularly selected fruits
fancy: large fruits
extra fancy: particularly large fruits
jumbo: extra large fruits

The maximum duration of storage for dried apricots is as follows:

Temperature Rel. humidity Max. duration of storage Source

0 - 7°C 60 - 70% up to one year [1]
below 8°C 75% several years [5]
Intended use

Dried apricots are used in the confectionery and bakery industries, but
are generally enjoyed raw. They are also an ingredient of trail mix.

Figures

(Click on the individual Figures to enlarge them.)

Figure 1 Figure 2 Figure 3

Countries of origin

This Table shows only a selection of the most important countries of

origin and should not be thought of as exhaustive.

Europe Turkey, Spain

Africa South Africa
Asia Iran, Pakistan
America Argentina, Chile, USA
Australia Australia
Packaging

Dried apricots are packaged in, among other things, 12.5 kg cartons, 12
or 14 kg boxes and 70 kg bags.

When packaged in corrugated or millboard cartons, the product should

be transported on pallets. The packaging size should be so selected that
the dimensions of the individual area modules or area module multiples
are conformed to the conventional pallet sizes (800x1200 mm and
1000x1200 mm) and cargo units may thus be produced.
Transport
Symbols

General cargo Temperature-controlled

Means of transport

Ship, railroad, truck

Container transport

Standard containers / refrigerated containers are used, subject to

compliance with lower limits for water content of goods, packaging and
container flooring.
Cargo handling

Since the packages are sensitive to impact, appropriate care must be

taken during cargo handling.

In damp weather (rain, snow), the cargo must be protected from

moisture, since this may lead to mold, rot, fermentation and tackiness.

Stowage factor
3.10 m³/t (flat linen fabric bag) [1]
1.56 m³/t (13 kg paperboard cartons) [1]

Stowage space requirements

Cool, dry, good ventilation if required

Segregation

Oil crayon, marker pen, mats, jute coverings, fiber rope, thin fiber nets

Cargo securing

In order to ensure safe transport, the cargo must be stowed and secured
in the means of transport in such a manner that it cannot slip or shift
during transport. If loss of volume and degradation of quality are to be
avoided, the packages must not be damaged by other articles or items of
cargo.
Risk factors and loss prevention

RF Temperature

Dried apricots require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

Precise details should be obtained from the consignor as to the storage

temperature to be maintained.

Designation Temperature range Source

5 - 20°C [1]
Favorable travel temperature 0 - 7°C [4]
8°C [5]

At temperatures < -2°C, there is a risk of spoilage, while possible mite growth
is inhibited at temperatures < 10°C.

At temperatures > 20°C, fruit sugar forms on the fruits, so hardening and
discoloring them. Such crystallized fruits may, however, be reconditioned in
steam.

Chemical reactions proceed rapidly at temperatures between 25 and 30°C.

When exposed to heat, dried apricots turn a blue-black color.

RF Humidity/Moisture

Dried apricots require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

Precise details should be obtained from the consignor as to the relative

humidity to be maintained.
 Humidity/water
Designation Source
content
60 - 70% [1]
Relative
humidity 60 - 70% [4]
75% [5]
22 - 23% [1]
Water content 22% (untreated) [5]
25% (sulfured) [5]
Maximum
equilibrium
65% [1]
moisture
content
Dried apricots should be protected from all forms of moisture (seawater, rain,
condensation water). A relative humidity > 70% results in tackiness, mold
growth and yeast growth.
At relative humidities < 60%, the apricots become tough and hard, so making
them largely unsuitable for eating raw.

Direct contact with water in particular results in swelling and mold growth.
The product should be protected from sweat with dunnage .

The steep gradient of the sorption isotherm for dried apricots indicates the
strong hygroscopicity of these dried fruits. At a water content of 22%, dried
apricots are at equilibrium with 65% relative humidity.

Figure 4
Avoid exposure to moisture as the product is strongly hygroscopic and
moistening may result in swelling and mold growth. Contact with water may
also initiate a fermentation process in the fruit. Once initiated, such a
fermentation process is irreversible and, despite starting from a single point,
finally spreads throughout the entire cargo.
RF Ventilation

Dried apricots require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

If the product is at "shipping dryness", i.e. if there is no risk of degradation by

mold etc. due to water content, ventilation is not required. If this is not the
case, the following ventilation measures should be implemented:

Recommended ventilation conditions: air exchange rate: 6 changes/hour

(airing)

Lack of ventilation in conjunction with heat and incorrect stowage result in the
formation of fruit sugar, hardening and discoloration and increase the fruit's
susceptibility to pests.
RF Biotic activity

Dried apricots display 3rd order biotic activity .

They belong to the class of goods in which respiration processes are

suspended, but in which biochemical, microbial and other decomposition
processes still proceed.

RF Gases

No risk.

RF Self-heating / Spontaneous combustion

Chemical reactions proceed rapidly at temperatures > 25°C. Considerable

syrup formation and self-heating may be the result.
RF Odor

Active Dried apricots have a slight,

behavior pleasant odor.
Passive Dried apricots are highly odor-
behavior sensitive and should not be stowed
in the vicinity of onions and other
alliaceous vegetables as their
essential oils cause odor-tainting.
RF Contamination

Active Excessive temperatures and

behavior excessively high stacking
(pressure) may result in the
formation of syrup, which may
contaminate other goods.
Passive Dried apricots are extremely
behavior sensitive to contamination.
RF Mechanical influences

The packages must be secured appropriately in the hold or container so that

they cannot move during transport. In the case of container transport, it is also
important for the goods to be secured in the door area so that they cannot fall
out of the container when the doors are opened.

Pressure, combined with exposure to heat, brings about candying,

agglomeration, syrup formation and fermentation.

RF Toxicity / Hazards to health

Mite infestation may cause gastrointestinal conditions if the product is eaten.

Inhalation of mite dust may cause asthma attacks and frequent contact with
mites may result in skin conditions.

Treatment with sulfur dioxide (SO2) must be indicated.

RF Shrinkage/Shortage
Weight losses may occur due to drying of the product and the release of water
vapor.

RF Insect infestation / Diseases

Exposure to heat and moisture may result in mite infestation, which may make
the apricots inedible and cause severe gastrointestinal conditions. Mite
infestation may be determined by examination with a magnifying glass: mites
may be distinguished from crystallized glucose because they are whitish, slow
moving dots. Development from the egg to imago (sexually mature insect)
takes approx. 10 days.

Heat and moisture make dried apricots susceptible to pests. They may be
infested by cockroaches, moths (dried fruit moth, meal moth and tobacco
moth), beetles (sap beetles, sawtoothed grain beetles and flour beetles), rats,
mice and ants.

Source : The Transport Information Service (TIS) from the German Insurance
Association (GDV e.V.)
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