## 1 Introduction  
The preservation of fruit quality during post-harvest processing remains a significant challenge in the global food industry, particularly in regions where dried fruit production constitutes a major agricultural sector. Turkey maintains a dominant position in global apricot production, contributing approximately 65% of world production, with the Malatya region serving as the primary production center and contributing 80-90% of the country's dried apricot output [1, 2]. Apricot (_Prunus armeniaca_ L.), being inherently climacteric in nature, undergoes rapid ripening and softening immediately after harvest, presenting significant challenges for preservation [3]. Additionally, its high-water content makes it particularly susceptible to pathogenic microorganisms, necessitating effective preservation methods. Traditional preservation approaches have predominantly relied on sulfur dioxide (SO\({}_{2}\)) treatment, widely employed in dried apricot production to maintain color, facilitate drying, and extend shelf life while preventing insect infestation [4; 5]. However, increasing food safety concerns regarding sulfur residues have led to a growing consumer demand for naturally dried apricots, prompting significant efforts to reduce or eliminate sulfur use in dried apricot processing [6; 7; 8]. Sun-dried apricots, while more natural and increasingly popular among health-conscious consumers, face significant challenges due to the complex enzymatic and non-enzymatic changes during the drying process. These changes result in unwanted color darkening, potential nutrient loss, and undesirable taste development, significantly affecting the product's market value and consumer acceptance [9; 10; 11]. Among these quality-related challenges in sun-dried apricot production, the most critical issue stems from post-harvest browning reactions, which substantially impact the overall quality and marketability of dried fruits worldwide. These reactions manifest through two distinct but interconnected pathways: enzymatic and non-enzymatic (maillard reactions) processes. The enzymatic browning process, primarily initiated by polyphenol oxidases (PPO), triggers a complex biochemical cascade that ultimately results in melanin formation [12]. This intricate process begins with the PPO-catalyzed oxidation of endogenous phenolic compounds to o-quinones, subsequently followed by non-enzymatic secondary reactions (condensation or polymerization) that produce melanins--complex brown polymers responsible for surface discoloration. The process becomes particularly complex due to the formation of numerous intermediates that can be catalyzed by PPO, creating a cascade of reactions that significantly affect product quality. Parallel to this, non-enzymatic Maillard reactions occur during processing or storage when amino groups interact with reducing sugars (carbonyl groups), producing melanoidins that dramatically influence the sensory properties, stability, and nutritional content of food products [13]. Traditional approaches to controlling these reactions have relied heavily on chemical inhibitors; however, their use has become increasingly restricted due to mounting safety concerns and stricter regulatory requirements, creating an urgent need for natural, sustainable alternatives [14]. In this regard, melatonin has emerged as a remarkably promising molecule for enhancing antioxidant defense and providing resistance against environmental stress factors in plants [15]. This naturally occurring compound has garnered significant scientific attention due to its multifaceted role in post-harvest management, functioning simultaneously as both a radical scavenger and antioxidant. Extensive research has demonstrated its diverse effects, including reducing oxidative damage, improving antioxidant defense mechanisms, preserving fruit energy, and inhibiting browning through sophisticated regulation of ROS (reactive oxygen species) metabolism [16; 17].