The fresh apricot sensory studies for every single readiness stage was showed into the Tables dos and step 3

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The fresh apricot sensory studies for every single readiness stage was showed into the Tables dos and step 3

step three.1. Nerve Profiles

An essential variability is found anywhere between sensory features linked to clones and you can readiness amounts. Certainly apricot clones, high distinctions was basically observed amongst the examined parameters apart from hardness, crunchiness, resentment, astringency, and you may sourness towards M1 phase and tissue cohesion, herbaceous scent, resentment, astringency, and you will acidity time and effort to your M2 stage. Christen mais aussi al. have likewise stated that anger and acidity persistence prohibited identifying rather between apricot variety inside the nerve proportions.

The new comparison from the committee advantages turned out you to definitely apricot clones about M2 stage had a properties to possess new usage by the large intensities out-of key properties, especially fruity preferences (nine.33) and you can sweet (8.67) inserted having “Cg 2.” Regarding the readiness degree (M1 and you can M2), additional activities were located, as well as other services account was basically gotten for the examined apricot clones. In fact, brand new ripening got reasonable affect the new nerve qualities out of apricots. The newest sensory millions of lightness, facial skin stiffness, stiffness, anger, astringency, herbaceous odor, crunchiness, sourness, and you will effort was indeed higher from the M1 stage for everyone apricot clones (Table 2), while you are those of blush color, flesh colour, juiciness, sweetness, apricot style, fruity flavor, and flowery taste were high on M2 stage (Table 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.

Among read apricots, “Cg 2” is actually by far the most preferred clone, with “Marouch 16” and you will “Agdez C2” (Shape dos). They certainly were highly fragrant, really fancy, along with a healthy amount of acidity and sweet. But, generally, nerve studies proved that every apricot clones is characterized by interesting quality functions and are appropriate for new consumption. So it heterogeneity of the various neurological functions could have its explanations with the biochemical proprieties of one’s apricot good fresh fruit pertaining to genotype.

3.2. Soluble Sugars and All-natural Acids Articles

The new multivariate analysis showed that, for both amounts from readiness, dissolvable glucose and all-natural acids of 10 apricot clones is rather other (

The fresh sugar and you can natural acids contents of this new learned apricot clones are offered in the Contour 3. The three recognized soluble sugar of the ounts away from sucrose, glucose, and fructose depended on the clone while the ripening phase. Sucrose try claimed since the a predominant dissolvable sugar from inside the apricot accompanied from the glucose and fructose [9, 12]. Ce Bourvellec ainsi que al. provides said recently you to definitely sucrose was an element of the sugar in fresh apricots ranging from 37 to help you 77% FW away from full sugar, followed by glucose (13–33% FW) and fructose (9–39% FW). Quite comparable proportions have been noticed into the 10 read clones having sucrose (29–89%), sugar (4–49%), and you can fructose (6–22%) according to clones and you may maturity amount, the best in sucrose content as the lowest from inside the sugar and fructose material. The glucose density try comparable and very according to other studies [30–33] hence said amount anywhere between 1.2 to grams/100 g FW to possess sucrose, 0.6 to help you 5.46 grams/a hundred grams FW to possess glucose, and of 0.step 1 so you can 4.42 g/a hundred g FW getting fructose.

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