step three.step one. Sensory Users
An essential variability is actually receive anywhere between sensory properties regarding clones and readiness amounts. One of apricot clones, significant distinctions have been noticed between the examined variables except for stiffness, crunchiness, bitterness, astringency, and you will sourness to your M1 stage and you will flesh cohesion, herbaceous odor, anger, astringency, and you may acidity time and effort on the M2 stage. Christen mais aussi al. have reported that bitterness and you may acidity hard work banned distinguishing significantly between apricot variety into the neurological measurements.
The fresh new evaluation of the panel advantages turned-out you to definitely apricot clones in the M2 phase had a beneficial properties having kod rabatowy wapa new consumption from the higher intensities out-of key attributes, especially fruity taste (9.33) and you can sweet (8.67) joined having “Cg dos.” Off both maturity amounts (M1 and you can M2), additional habits had been located, and various functions profile was gotten to your learnt apricot clones. Actually, the latest ripening had a marked influence on the newest nerve properties away from apricots. New neurological countless lightness, skin firmness, firmness, bitterness, astringency, herbaceous smell, crunchiness, sourness, and time and energy had been highest regarding the M1 stage for everybody apricot clones (Dining table dos), if you find yourself those of blush color, tissue colour, juiciness, sweetness, apricot preferences, fruity taste, and floral taste was highest from the M2 phase (Desk step 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.
One of several learnt apricots, “Cg dos” was the most liked clone, accompanied by “Marouch 16” and you may “Agdez C2” (Shape dos). They certainly were very aromatic, extremely posh, together with a healthy amount of acidity and you may sweet. But, generally speaking, nerve research turned-out that every apricot clones try characterized by interesting top quality functions and so are right for new use. So it heterogeneity of the numerous nerve attributes might have the grounds with the biochemical proprieties of your apricot good fresh fruit regarding genotype.
step 3.2. Dissolvable Glucose and you can Organic Acids Information
New multivariate data revealed that, both for levels from maturity, dissolvable sugars and you will normal acids of 10 apricot clones is actually rather other (
The latest glucose and organic acids contents of new read apricot clones are offered when you look at the Shape step three. The 3 identified dissolvable sugar of your own ounts regarding sucrose, glucose, and you may fructose relied towards duplicate therefore the ripening phase. Sucrose is actually stated since a predominant soluble sugar inside the apricot adopted of the glucose and you can fructose [9, 12]. Le Bourvellec et al. features reported recently that sucrose was a portion of the glucose into the fresh apricots ranging from 37 so you’re able to 77% FW off total glucose, with glucose (13–33% FW) and you may fructose (9–39% FW). Quite comparable proportions were observed to your ten learned clones having sucrose (29–89%), glucose (4–49%), and you will fructose (6–22%) dependent on clones and you can readiness stages, the greatest in sucrose articles being the low in glucose and fructose articles. The latest sugar levels is actually similar and you can fairly according to most other education [30–33] and that reported attention ranging from step one.2 to help you eleven.seven grams/one hundred g FW to have sucrose, 0.6 in order to 5.46 g/100 grams FW having glucose, and out of 0.step 1 to help you 4.42 g/100 grams FW to have fructose.
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