step 3.1. Neurological Pages
A significant variability are found between nerve qualities pertaining to clones and you will readiness grade. Among apricot clones, high distinctions was noticed between the read details apart from stiffness, crunchiness, anger, astringency, and you will sourness towards M1 phase and you may tissue cohesion, herbaceous scent, bitterness, astringency, and you may acidity work into the M2 stage. Christen et al. have also stated that resentment and you may acidity hard work prohibited identifying notably between apricot variety from inside the sensory dimensions.
The brand new comparison by the panel professionals ended up you to apricot clones in the M2 phase had a good attributes to have new practices by highest intensities off key qualities, specifically fruity preferences (nine.33) and you may sweet (8.67) entered to have “Cg 2.” Regarding both maturity values (M1 and you may M2), additional models had been located, and differing properties account casa was basically received on examined apricot clones. Actually, brand new ripening had a marked affect the new neurological services off apricots. Brand new nerve countless lightness, skin stiffness, hardness, bitterness, astringency, herbaceous smell, crunchiness, sourness, and you can efforts was basically large regarding the M1 stage for all apricot clones (Dining table 2), if you find yourself that from blush color, flesh colour, juiciness, sweetness, apricot preferences, fruity taste, and you can flowery taste had been high throughout 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 the many studied apricots, “Cg dos” is more preferred duplicate, followed closely by “Marouch 16” and you may “Agdez C2” (Shape 2). They were highly fragrant, very classy, and had a well-balanced number of acidity and you may sweet. But, generally, sensory study proved that all apricot clones is actually characterized by fascinating top quality attributes and are also appropriate for new application. This heterogeneity of the various nerve properties might have the grounds toward biochemical proprieties of one’s apricot fruit linked to genotype.
3.2. Dissolvable Sugar and you will Normal Acids Articles
The new multivariate investigation revealed that, for both amount away from readiness, dissolvable sugars and you can normal acids of one’s 10 apricot clones was rather some other (
The newest glucose and you will organic acids contents of the studied apricot clones are given in Profile 3. The three recognized soluble glucose of one’s ounts away from sucrose, sugar, and you can fructose relied on duplicate and ripening stage. Sucrose is actually advertised since a main soluble sugar for the apricot observed from the glucose and you may fructose [nine, 12]. Ce Bourvellec mais aussi al. has said has just you to sucrose try an element of the sugar inside fresh apricots anywhere between 37 so you can 77% FW out of complete sugar, followed closely by glucose (13–33% FW) and you will fructose (9–39% FW). Very similar dimensions was seen to your ten analyzed clones to own sucrose (29–89%), glucose (4–49%), and you will fructose (6–22%) dependent on clones and maturity stages, the greatest in sucrose stuff being the lowest into the sugar and you may fructose information. The new glucose density are comparable and you can pretty according to other education [30–33] and that claimed attention anywhere between step one.2 in order to 11.eight g/one hundred grams FW to possess sucrose, 0.six in order to 5.46 grams/one hundred grams FW to have sugar, and you may away from 0.1 so you can cuatro.42 g/a hundred grams FW to have fructose.
