3.1. Sensory Pages
A significant variability are receive between nerve properties connected with clones and you will readiness amounts. Among apricot clones, significant distinctions had been observed amongst the analyzed parameters apart from firmness, crunchiness, anger, astringency, and you may sourness to the M1 stage and you may skin cohesion, herbaceous odor, bitterness, astringency, and you can acidity perseverance to the M2 phase. Christen ainsi que al. also have stated that bitterness and you can acidity hard work banned distinguishing somewhat anywhere between apricot types during the nerve proportions.
The newest assessment by the panel masters proved one apricot clones about M2 phase got good attributes getting new consumption from the higher intensities out-of secret attributes, particularly fruity flavor (9.33) and you will sweet (8.67) joined to possess “Cg 2.” Off the maturity amounts (M1 and M2), more designs was indeed found, as well as other attributes accounts was received on the learnt apricot clones. Indeed, the fresh new ripening had a marked influence on new sensory characteristics regarding apricots. The latest nerve many lightness, facial skin firmness, hardness, resentment, astringency, herbaceous odor, crunchiness, sourness, and you can efforts was large on the M1 stage for everyone apricot clones (Desk 2), while you are that from blush colour, flesh colour, juiciness, sweet, apricot taste, fruity flavor, and floral taste were high throughout the M2 stage (Desk 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 learned apricots, “Cg dos” was by far the most liked clone, followed closely by “Marouch 16” and you may “Agdez C2” (Contour dos). These were extremely fragrant, most posh, together with a healthy amount of acidity and you may sweetness. But, typically, neurological data turned-out that apricot clones is described as interesting high quality properties and they are befitting fresh usage. So it heterogeneity of the various sensory services might have the explanations to your biochemical proprieties of apricot fresh fruit connected with genotype.
step 3.dos. Dissolvable Sugar and Normal Acids Content material
Brand new multivariate research revealed that, for stages from readiness, dissolvable sugar and you can normal acids of the ten apricot clones was significantly different (
The latest sugar and you can all-natural site de rencontre gratuit pour cГ©libataires et rendez-vous acids contents of the latest examined apricot clones are supplied for the Figure step 3. The three understood soluble sugars of your own ounts of sucrose, sugar, and you may fructose depended to your clone therefore the ripening stage. Sucrose try stated because a prevalent dissolvable sugar within the apricot accompanied because of the glucose and you will fructose [9, 12]. Ce Bourvellec mais aussi al. has actually stated recently you to definitely sucrose was a portion of the glucose in new apricots between 37 to 77% FW off total glucose, followed by glucose (13–33% FW) and you will fructose (9–39% FW). Very similar dimensions was observed to the ten analyzed clones to have sucrose (29–89%), sugar (4–49%), and you will fructose (6–22%) based clones and you can readiness amount, the best from inside the sucrose articles as being the reduced in the sugar and fructose contents. The glucose concentrations try similar and you will pretty according to almost every other training [30–33] hence stated focus anywhere between step 1.dos to help you 11.eight g/100 grams FW having sucrose, 0.six to 5.46 grams/one hundred grams FW getting glucose, and you will from 0.1 so you’re able to 4.42 g/one hundred grams FW getting fructose.
