Table 2 Results of evaluation of weight loss, TSS content and pH of apricots after 14 days of storage at RT and 26 days at 4 °C

2.6 ± 0.2

2.81 ± 0.01

54 ± 3.1^a

4.1 ± 0.1^a

3.26 ± 0.02^a

55 ± 3.1^a

3.6 ± 0.3^ab

3.20 ± 0.01^b

53 ± 3.4^a

3.9 ± 0.1^ab

3.17 ± 0.01^b

53 ± 3.3^a

3.6 ± 0.2^ab

3.15 ± 0.02^bcd

54 ± 2.9^a

3.9 ± 0.1^ab

3.16 ± 0.02^bc

53 ± 4.0^a

3.6 ± 0.4^ab

3.11 ± 0.02^cd

50 ± 3.1^a

3.2 ± 0.2^b

3.10 ± 0.01^d

50 ± 2.3^a

3.8 ± 0.3^ab

3.09 ± 0.02^d

64 ± 3.0^a

5.1 ± 0.1^a

3.15 ± 0.02^a

62 ± 3.3^ab

4.8 ± 0.2^a

3.02 ± 0.01^b

60 ± 3.3^ab

5.1 ± 0.1^a

2.99 ± 0.01^b

57 ± 3.4^ab

4.9 ± 0.3^a

3.00 ± 0.01^b

57 ± 2.7^ab

4.9 ± 0.1^a

3.00 ± 0.01^b

57 ± 3.0^ab

5.1 ± 0.3^a

3.01 ± 0.02^b

55 ± 1.9^b

4.3 ± 0.2^a

3.01 ± 0.01^b

57 ± 2.1^ab

4.7 ± 0.4^a

3.00 ± 0.01^b