The new apricot nerve investigation for each maturity phase try showed inside Tables 2 and step 3

The new apricot nerve investigation for each maturity phase try showed inside Tables 2 and step 3

step three.step 1. Sensory Users

A significant variability is actually discovered anywhere between neurological features regarding clones and you will readiness grade. One of apricot clones, extreme distinctions was in fact seen involving the studied details except for hardness, crunchiness, anger, astringency, and you may sourness to the M1 stage and you can tissue cohesion, herbaceous smell, resentment, astringency, and acidity perseverance to the M2 stage. Christen mais aussi al. have stated that anger and you can acidity efforts banned distinguishing significantly ranging from apricot kinds into the neurological measurements.

The fresh new evaluation because of the panel masters proved one to apricot clones regarding the M2 stage got a great functions getting fresh application of the higher intensities out of secret characteristics, specifically fruity taste (nine.33) and sweetness (8.67) registered to have “Cg dos.” Away from both the readiness degree (M1 and you can M2), other models was indeed found, as well as other characteristics accounts had been obtained for the studied apricot clones. Actually, the new ripening had a marked effect on brand new nerve attributes away from apricots. Brand new sensory countless lightness, body stiffness, hardness, bitterness, astringency, herbaceous odor, crunchiness, sourness, and you can hard work have been highest on the M1 phase for all apricot clones (Dining table 2), when you find yourself those of blush colour, tissue colour, juiciness, sweetness, apricot taste, fruity style, and you will floral flavor was in fact high regarding the M2 stage (Table 3).

Blush color, skin hardness, fruity flavor, and sweetness were the attributes that best explain the difference between the studied clones (Figure 1)paring the results of both maturity stages, it was noticed that the M2 stage was the most appropriate stage for consumption of apricots compared to the commercial stage (M1). It has been characterized with high attributes of flavors and taste. It was, then, the best stage to show the qualitative potential of the studied apricot clones. Indeed, at the M2 stage, regarding flavor notes, all studied clones showed a good e profile was found for fruity flavor and a little different for floral flavor (<5) for “Boum A2,” “Agdez LG1,” and “Marouch 4.” Regarding sweetness, an evolution of this criteria with skin color has been noticed (except for “Boum A2”), knowing that red clones, especially “Cg 2” was the sweetest, followed by orange clones and pale-yellow ones. However, the opposite was observed for sourness note, knowing that the pale-yellow apricots were sourer while the “Cg 2” had low note. In addition, for all clones, the M1 stage was characterized by high levels of sourness comparing to M2.

Among the read apricots, “Cg dos” try one particular liked clone, followed closely by “Marouch sixteen” and you can “Agdez C2” (Figure dos). These were very aromatic, really exquisite, together with a balanced amount of acidity and you will sweetness. But, as a whole, sensory research turned-out that every apricot clones are characterized by fascinating top quality characteristics and therefore are suitable for fresh application. It heterogeneity of the various sensory features may have their explanations towards biochemical proprieties of the apricot good fresh fruit associated with genotype.

step three.dos. Soluble Sugars and you may Natural Acids Articles

This new multivariate study showed that, both for grade from maturity, soluble glucose and you will all-natural acids of your own ten apricot clones is somewhat more (

The fresh new sugar and you will natural acids contents of the new learned apricot clones are given inside the Shape 3. The three recognized dissolvable sugar of your ounts away from sucrose, glucose, and you can fructose depended with the clone while the ripening stage. Sucrose are claimed due to the fact a prevalent dissolvable glucose into the apricot adopted from the glucose and fructose [nine, 12]. Le Bourvellec et al. provides advertised recently you to definitely sucrose are the main glucose inside the new apricots anywhere between 37 so nazwa uЕјytkownika trueview you’re able to 77% FW regarding overall sugar, followed closely by sugar (13–33% FW) and you will fructose (9–39% FW). Pretty equivalent dimensions was noticed into the ten studied clones to own sucrose (29–89%), sugar (4–49%), and you may fructose (6–22%) dependent on clones and readiness level, the best inside the sucrose content as the lower inside the glucose and you can fructose content. The fresh sugar density are equivalent and you will pretty prior to most other training [30–33] and therefore reported amount ranging from step 1.dos to grams/a hundred g FW getting sucrose, 0.6 so you can 5.46 g/one hundred g FW to possess glucose, and you can away from 0.step one to help you 4.42 grams/a hundred grams FW for fructose.

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