step 3.1. Sensory Pages

An important variability is actually discover ranging from sensory features about clones and you may maturity degrees. Among apricot clones, high variations was in fact seen between the learnt details with the exception of hardness, crunchiness, anger, astringency, and you may sourness with the M1 phase and flesh cohesion, herbaceous scent, bitterness, astringency, and you can acidity time and energy with the M2 phase. Christen mais aussi al. also have stated that bitterness and you will acidity efforts prohibited distinguishing notably between apricot variety when you look at the sensory specifications.

The fresh testing by panel masters proved one apricot clones throughout the M2 stage got good functions getting new usage of the large intensities regarding secret services, especially fruity taste (9.33) and you may sweet (8.67) inserted for “Cg dos.” Of both readiness values (M1 and you will M2), other habits was discover, as well as other attributes levels have been acquired towards studied apricot clones. Actually, the brand new ripening had reasonable impact on this new sensory features away from apricots. The latest nerve countless lightness, body hardness, firmness, bitterness, astringency, herbaceous odor, crunchiness, sourness, and you may work have been large about M1 stage for all apricot clones (Table 2), when you find yourself those of blush colour, skin color, juiciness, sweetness, apricot style, fruity taste, and you can flowery flavor have been highest throughout the M2 stage (Dining 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 the many studied apricots, “Cg 2” was probably the most enjoyed clone, with “Marouch sixteen” and you will “Agdez C2” (Contour dos). These were highly fragrant, extremely sophisticated, and had a well-balanced quantity of acidity and you may sweet. But, generally speaking, neurological research ended up that every apricot clones was described as fascinating top quality properties as they are appropriate for new consumption mejores sitios de citas indias 2019. This heterogeneity of the various sensory qualities may have the explanations into biochemical proprieties of your own apricot fruits regarding genotype.

step 3.2. Soluble Glucose and you can All-natural Acids Information

The multivariate investigation revealed that, for degrees out-of readiness, dissolvable sugars and all-natural acids of one’s 10 apricot clones is notably additional (

This new sugar and you may natural acids items in brand new studied apricot clones are offered into the Profile step 3. The 3 known soluble glucose of ounts from sucrose, sugar, and you will fructose depended with the clone as well as the ripening phase. Sucrose is actually stated given that a predominant dissolvable sugar from inside the apricot implemented because of the sugar and fructose [9, 12]. Le Bourvellec mais aussi al. has actually reported has just you to sucrose are a portion of the glucose in fresh apricots ranging from 37 so you can 77% FW out of total glucose, with sugar (13–33% FW) and you may fructose (9–39% FW). Fairly similar dimensions had been noticed for the ten read clones for sucrose (29–89%), glucose (4–49%), and you may fructose (6–22%) according to clones and maturity amounts, the greatest in sucrose posts as the low for the glucose and you will fructose content. The latest sugar concentrations is similar and you will pretty according to almost every other studies [30–33] and therefore reported quantity between 1.2 to 11.7 g/one hundred g FW to own sucrose, 0.6 to help you 5.46 grams/100 grams FW for sugar, and you can of 0.1 to 4.42 g/one hundred grams FW having fructose.