(5) Storage Fresh apples may be stored in chill rooms"C to +3"Cat85-90% RH for up to 8 months Apricot(Halves) (1) Flow-sheet Feeding to line Dip(whole)in SO2 +citric acid Pitt Dip(Caps)in SO +citric acid First Stage Drying Blanching Sccond Stage Drying nspection Packing (2) Varieties (recommended) Blenheim (USA) Matalya(Middle East) 3)Product Handling Feeding to line is by bulk feeder, whence the fruit is elevated into a sulphite dip tank holding a solution of 2 percent sodium metabisulphite plus 0.5 percent citric acid, duration 5 minutes Fruit is dewatered on a stainless screen and fed on to an inspection machine Manually fed machines are also available toan apricot pitting conveyor for pitting by hand, oralternatively elevated FMC Caps are elevated into a second sulphiting tank with the same concentration as the initial dip, duration 11/2 minutes, followed by dewatering. First stage drying is carried out on trays(stainless mesh)the halves being in'cup-up' position, ie, cut surface upwards Trays are transferred to a steam blancher(belt-type)with transit time(5) Storage for up to 8 months. Apricot (Halves) (1) Flow-sheet Freshapplesmaybestored inchillroomsat-1 "C to+3"Cat85-90% RH Feeding to line I Dip (whole) in SO, + citric acid I Pitting I Dip (Caps) in SO, + citric acid I First Stage Drying I Blanching I Second Stage Drying I Inspection I Packing (2) Varieties (recommended) Blenheim. (USA) Matalya (Middle East) (3) Product Handling Feeding to line is by bulk feeder, whence the fruit is elevated into a sulphitedip tankholdinga solutionof 2percent sodium metabisulphiteplus 0.5 percent citric acid, duration 5 minutes. Fruit is dewatered on a stainless screen and fed on to an inspection conveyor for pitting by hand, or alternatively elevated into an apricot pitting machine. Manually fed machines are also available from FMC. Caps are elevated into a second sulphiting tank with the same concentration as the initial dip, duration 1 1/2 minutes, followed by dewatering. First stage drying is carried out on trays (stainless mesh) the halves being in 'cup-up' position, ie, cut surface upwards. Trays are transferred to a steam blancher (belt-type) with transit time I75