3.step 1. Sensory Users
An important variability are discovered anywhere between sensory attributes associated with clones and you may maturity amount. Certainly one of apricot clones, extreme distinctions had been noticed amongst the examined details with the exception of hardness, crunchiness, bitterness, astringency, and you may sourness into M1 stage and you will skin cohesion, herbaceous scent, resentment, astringency, and you can acidity effort towards M2 stage. Christen mais aussi al. have also stated that anger and acidity work not allowed recognize somewhat ranging from apricot variety inside nerve dimensions.
The analysis because of the committee advantages turned out that apricot clones on M2 phase got a good properties getting fresh practices by large intensities out of secret qualities, particularly fruity preferences (9.33) and you can sweet (8.67) entered to possess “Cg 2.” Out-of both readiness degree (M1 and you may M2), other activities was basically found, and different qualities accounts was in fact acquired on read apricot clones. In reality, brand new ripening had a marked effect on the fresh nerve properties out-of apricots. The fresh new sensory many lightness, facial skin hardness, stiffness, bitterness, astringency, herbaceous scent, crunchiness, sourness, and dedication was in fact high throughout the M1 phase for all apricot clones (Table dos), if you find yourself that from blush colour, flesh color, juiciness, sweet, apricot preferences, fruity preferences, and you will flowery style was higher regarding M2 phase (Dining 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 studied apricots, “Cg 2” are the absolute most liked duplicate, with “Marouch sixteen” and “Agdez C2” (Contour dos). They certainly were extremely aromatic, most stylish, together with a balanced number of acidity and sweetness. However,, overall, sensory analysis proved that most apricot clones is actually characterized by interesting high quality services and are also right for new use. So it heterogeneity of the numerous sensory attributes could have its grounds to the biochemical proprieties of your own apricot fresh http://datingranking.net/de/android-de fruit regarding genotype.
step 3.dos. Soluble Glucose and All-natural Acids Information
This new multivariate studies revealed that, both for stages from maturity, soluble sugar and you may normal acids of 10 apricot clones is significantly some other (
The glucose and you will natural acids contents of the newest examined apricot clones are offered within the Shape step three. The three understood soluble sugar of your own ounts away from sucrose, glucose, and you may fructose depended towards duplicate plus the ripening stage. Sucrose try said given that a predominant dissolvable glucose when you look at the apricot followed because of the glucose and you will fructose [nine, 12]. Ce Bourvellec ainsi que al. features said has just that sucrose are the main glucose in fresh apricots anywhere between 37 so you can 77% FW regarding full glucose, with glucose (13–33% FW) and fructose (9–39% FW). Fairly similar proportions have been observed towards 10 analyzed clones for sucrose (29–89%), sugar (4–49%), and you will fructose (6–22%) depending on clones and readiness grade, the highest during the sucrose content as being the low for the glucose and you can fructose contents. The sugar density was equivalent and you will fairly according to almost every other studies [30–33] and that said amount between step one.2 to help you 11.7 g/100 grams FW for sucrose, 0.6 in order to 5.46 grams/one hundred g FW for glucose, and you will off 0.step one so you can 4.42 grams/one hundred grams FW to own fructose.
