An essential variability are found ranging from nerve services about clones and maturity values. One of apricot clones, high variations have been seen involving the examined details apart from stiffness, crunchiness, anger, astringency, and you will sourness toward M1 stage and you may tissue cohesion, herbaceous odor, bitterness, astringency, and you can acidity effort on the M2 stage. Christen ainsi que al. have stated that resentment and acidity dedication prohibited recognize rather anywhere between apricot kinds into the nerve dimensions.
This new analysis by committee pros turned out you to apricot clones in the M2 stage got a beneficial features to possess fresh practices by highest intensities from secret services, specifically fruity preferences (nine.33) and sweetness (8.67) registered for “Cg 2.” Out of the readiness levels (M1 and M2), additional patterns have been receive, and differing features accounts have been acquired toward analyzed apricot clones. Indeed, brand new ripening had a marked effect on this new nerve services from apricots. The nerve many lightness, body firmness, firmness, bitterness, astringency, herbaceous scent, crunchiness, sourness, and you may hard work were highest about M1 phase for everyone apricot clones (Table dos), when you’re that from blush colour, flesh color, juiciness, sweet, apricot preferences, fruity flavor, and you will flowery flavor had been high regarding the M2 phase (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 https://datingranking.net/it/incontri-per-eta/ 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 read apricots, “Cg dos” is one particular liked duplicate, accompanied by “Marouch 16” and you may “Agdez C2” (Figure dos). These people were very fragrant, very posh, and had a well-balanced amount of acidity and sweetness. However,, overall, nerve study turned out that every apricot clones are characterized by fascinating top quality characteristics and so are appropriate for new application. It heterogeneity of the numerous sensory services possess the explanations into the biochemical proprieties of apricot good fresh fruit pertaining to genotype.
The new multivariate studies indicated that, both for degrees regarding readiness, dissolvable glucose and you can all-natural acids of ten apricot clones try rather some other (
The sugar and you may all-natural acids contents of the newest examined apricot clones are given inside Figure step three. The 3 understood soluble sugar of ounts away from sucrose, sugar, and you can fructose depended into the clone while the ripening stage. Sucrose try claimed as the a main dissolvable glucose for the apricot implemented by glucose and you will fructose [nine, 12]. Le Bourvellec mais aussi al. enjoys advertised has just that sucrose try area of the sugar within the new apricots between 37 in order to 77% FW out-of full glucose, accompanied by sugar (13–33% FW) and you can fructose (9–39% FW). Very comparable dimensions was noticed for the 10 learnt clones to possess sucrose (29–89%), sugar (4–49%), and fructose (6–22%) based clones and you will readiness level, the greatest in the sucrose stuff as the low during the glucose and you can fructose information. The newest sugar density is actually equivalent and you will rather in accordance with almost every other knowledge [30–33] hence stated quantity ranging from step one.2 in order to 11.seven g/100 g FW having sucrose, 0.six in order to 5.46 g/100 grams FW getting sugar, and you may off 0.step 1 so you can cuatro.42 g/100 g FW for fructose.
