The new apricot nerve analysis for each and every maturity stage try exhibited during the Dining tables dos and you may step three

step 3.step one. Nerve Users

An essential variability are receive between neurological services associated with clones and you can maturity stages. Certainly one of apricot clones, extreme distinctions was in fact observed between your learned details except for hardness, crunchiness, anger, astringency, and you will sourness toward M1 phase and you can skin cohesion, herbaceous smell, bitterness, astringency, and acidity effort to your M2 stage. Christen et al. have stated that anger and you may acidity perseverance banned differentiating rather anywhere between apricot variety during the nerve dimensions.

The latest review from the committee masters turned out you to apricot clones on the M2 stage had an effective properties to have new use of the higher intensities away from key qualities, especially fruity taste (9.33) and sweet (8.67) entered for “Cg 2.” Regarding both readiness stages (M1 and you will M2), different activities had been discovered, and other services account have been received towards the read apricot clones. In reality, new ripening had reasonable effect on the fresh new sensory characteristics away from apricots. The fresh new neurological countless lightness, facial skin stiffness, firmness, anger, astringency, herbaceous scent, crunchiness, sourness, and you will work were highest regarding the M1 stage for everybody apricot clones (Dining table dos), if you are that from blush color, tissue colour, juiciness, sweet, apricot flavor, fruity style, and you can flowery preferences have been high from the 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 probably the most preferred duplicate, accompanied by “Marouch 16” and you may “Agdez C2” (Contour dos). These were highly aromatic, most stylish, and had a balanced number of acidity and you will sweetness. But, in general, nerve study turned-out that every apricot clones try characterized by interesting high quality qualities and they are suitable for fresh consumption. That it heterogeneity of the various sensory services could have the factors towards biochemical proprieties of one’s apricot fruits about genotype.

3.2. Dissolvable Sugars and you may Organic Acids Contents

The latest multivariate study indicated that, both for values out of readiness, dissolvable sugars and you may normal acids of your own ten apricot clones is actually significantly some other (

The brand new sugars and you can natural acids belongings in the fresh analyzed apricot clones are given when you look at the Contour 3. The 3 understood soluble glucose of ounts from sucrose, glucose, and you can fructose relied on clone plus the ripening stage. Sucrose are advertised given that a main soluble glucose during the apricot observed by the sugar and fructose [9, 12]. Le Bourvellec mais aussi al. keeps said has just that sucrose was a portion of the sugar into the fresh apricots anywhere between 37 in order to 77% FW away from full sugar, followed by sugar (13–33% FW) and you may fructose (9–39% FW). Pretty equivalent size have been noticed towards 10 read clones to possess sucrose (29–89%), sugar (4–49%), and you will fructose (6–22%) based clones and you may maturity level, the greatest from inside the sucrose blogs being the reduced when you look at the sugar and you will fructose contents. The glucose levels was equivalent and you can quite relative to almost every other degree [30–33] and therefore said focus ranging from 1.2 to 11.7 g/a hundred grams FW to possess sucrose, 0.six so you’re able to 5.46 grams/a hundred grams FW to have sugar, and you may regarding 0.step 1 to help you 4.42 grams/a hundred grams FW to possess fructose.