Brand new apricot nerve study for each maturity phase is showed from inside the Tables 2 and you may step three

Home / the Perfect Match visitors / Brand new apricot nerve study for each maturity phase is showed from inside the Tables 2 and you may step three

Brand new apricot nerve study for each maturity phase is showed from inside the Tables 2 and you may step three

step three.step 1. Neurological Pages

An essential variability is actually found ranging from nerve attributes pertaining to clones and readiness level. Certainly one of apricot clones, high differences was in fact observed amongst the analyzed details with the exception of stiffness, crunchiness, anger, astringency, and you can sourness toward M1 phase and flesh cohesion, herbaceous the perfect match odwiedzajД…cych scent, resentment, astringency, and you will acidity time and energy to your M2 phase. Christen et al. have also stated that bitterness and you may acidity time and effort banned recognize notably anywhere between apricot kinds inside the sensory proportions.

New research of the panel pros proved you to definitely apricot clones on the M2 stage got a features getting new practices from the higher intensities from secret features, specifically fruity preferences (nine.33) and you may sweetness (8.67) inserted getting “Cg 2.” Out-of the readiness grade (M1 and you will M2), additional models was basically receive, and other attributes membership had been received into the analyzed apricot clones. Indeed, this new ripening got reasonable effect on the new sensory characteristics out-of apricots. This new neurological many lightness, surface stiffness, firmness, bitterness, astringency, herbaceous scent, crunchiness, sourness, and you may effort had been high on the M1 stage for all apricot clones (Table dos), when you are those of blush color, tissue colour, juiciness, sweetness, apricot flavor, fruity style, and floral preferences was indeed high about M2 stage (Table step three).

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 examined apricots, “Cg 2” is actually the most enjoyed clone, followed by “Marouch 16” and “Agdez C2” (Profile dos). These people were very fragrant, extremely classy, and had a healthy quantity of acidity and you can sweetness. However,, generally speaking, sensory analysis proved that apricot clones are characterized by interesting quality properties and are also suitable for fresh application. That it heterogeneity of the various neurological functions have the factors to the biochemical proprieties of one’s apricot fruit regarding genotype.

3.dos. Soluble Glucose and you can Natural Acids Articles

The newest multivariate investigation showed that, for stages out-of readiness, soluble sugars and you may normal acids of the ten apricot clones is somewhat more (

Brand new glucose and you can organic acids items in the studied apricot clones are given for the Figure step 3. The 3 recognized soluble sugars of ounts off sucrose, glucose, and you may fructose relied into duplicate therefore the ripening stage. Sucrose is actually stated due to the fact a prevalent dissolvable glucose from inside the apricot implemented from the sugar and you will fructose [nine, 12]. Le Bourvellec mais aussi al. has stated has just one to sucrose was a portion of the glucose within the new apricots ranging from 37 to 77% FW away from full sugar, accompanied by sugar (13–33% FW) and you can fructose (9–39% FW). Fairly comparable dimensions have been noticed on the ten learned clones having sucrose (29–89%), glucose (4–49%), and fructose (6–22%) depending on clones and readiness stages, the best within the sucrose stuff as being the reduced within the glucose and you may fructose material. The brand new glucose density is actually similar and you can very in accordance with most other training [30–33] and that advertised attention anywhere between 1.dos to help you g/one hundred grams FW getting sucrose, 0.6 so you’re able to 5.46 grams/100 g FW to have sugar, and of 0.step one in order to cuatro.42 g/100 g FW to possess fructose.

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