step 3.1. Nerve Pages
A significant variability try found anywhere between sensory properties associated with clones and you will maturity levels. Certainly one of apricot clones, high distinctions was indeed observed involving the read parameters apart from firmness, crunchiness, resentment, astringency, and you can sourness to the M1 phase and you can skin cohesion, herbaceous odor, resentment, astringency, and you will acidity perseverance into M2 phase. Christen mais aussi al. also have stated that resentment and you can acidity work banned differentiating notably anywhere between apricot varieties during the neurological proportions.
The research because of the panel benefits turned out that apricot clones regarding the M2 phase had a qualities for fresh use by high intensities off secret features, particularly fruity flavor (9.33) and you can sweetness (8.67) registered to possess “Cg dos.” Out-of both readiness amounts (M1 and you may M2), some other habits have been discover, and different services membership have been received to the analyzed apricot clones. In fact, the newest ripening had a marked effect on the brand new sensory attributes out-of apricots. The fresh new sensory scores of lightness, facial skin hardness, hardness, resentment, astringency, herbaceous odor, crunchiness, sourness, and perseverance was indeed higher throughout the M1 phase for all apricot clones (Desk 2), while you are those of blush colour, tissue color, juiciness, sweet, apricot taste, fruity preferences, and you can floral style had been highest throughout the M2 phase (Table step three).
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 the examined apricots, “Cg dos” are the most appreciated duplicate, followed closely by “Marouch sixteen” and you will “Agdez C2” (Shape dos). These were highly fragrant, extremely sophisticated, along with a healthy level of acidity and you can sweet. However,, as a whole, sensory research turned out that every apricot clones are described as fascinating high quality functions and so are appropriate for fresh consumption. It heterogeneity of the various sensory characteristics possess the factors to the biochemical proprieties of apricot fruits about genotype.
step 3.dos. Soluble Sugars and Organic Acids Information
The newest multivariate investigation revealed that, both for amount away from readiness, soluble sugar and you may organic acids of ten apricot clones is rather additional (
The newest sugar and all-natural acids contents of brand new learnt apricot clones are provided when you look at the Profile step 3. The 3 recognized dissolvable sugar of the ounts of sucrose, glucose, and fructose relied with the clone and ripening phase. Sucrose are stated since the a prevalent soluble sugar in apricot then followed by glucose and you can fructose [nine, 12]. Ce Bourvellec ainsi que al. provides said has just one to sucrose was area of the sugar when you look at the new apricots anywhere between 37 so you can 77% FW from overall sugar, followed by sugar (13–33% FW) and you may fructose (9–39% FW). Rather equivalent dimensions was observed into ten learnt clones getting sucrose (29–89%), glucose (4–49%), and you will fructose (6–22%) depending on clones and you will maturity level, the best in sucrose content as the lowest in the glucose and fructose content material. This new glucose concentrations is actually comparable and you may fairly according to most other training [30–33] and this advertised focus between step 1.2 so you’re able to 11.eight grams/a hundred grams rencontres asexuelles FW to own sucrose, 0.six to 5.46 g/a hundred grams FW to own glucose, and you may from 0.step 1 to 4.42 g/100 g FW having fructose.