The fresh new apricot nerve studies per maturity phase are demonstrated inside the Tables dos and 3

step 3.step 1. Neurological Users

An essential variability is actually discover ranging from sensory functions linked to clones and readiness amount. Certainly one of apricot clones, tall variations was basically observed within learned details apart from firmness, crunchiness, anger, astringency, and you will sourness into M1 stage and you may skin cohesion, herbaceous scent, anger, astringency, and you may acidity persistence towards M2 phase. Christen mais aussi al. have likewise reported that resentment and you will acidity dedication prohibited distinguishing somewhat ranging from apricot types in the neurological specifications.

This new comparison from the panel masters ended up one to apricot clones on M2 stage got good characteristics to have fresh use from the higher intensities regarding secret services, specifically fruity style (nine.33) and you will sweet (8.67) registered for “Cg 2.” Of the readiness values (M1 and you will M2), different activities had been receive, and different properties account was basically received to the analyzed apricot clones. In reality, the ripening got a marked affect this new neurological qualities off apricots. Brand new sensory many lightness, surface hardness, hardness, bitterness, astringency, herbaceous smell, crunchiness, sourness, and you may effort was in fact highest about M1 phase for everybody apricot clones (Table dos), when you are the ones from blush color, flesh color, juiciness, sweetness, apricot style, fruity taste, and you may flowery taste was indeed highest about M2 phase (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 aplicaciГіn de citas coreana en nosotros 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.

One of several studied apricots, “Cg 2” was by far the most enjoyed duplicate, followed by “Marouch sixteen” and you may “Agdez C2” (Shape 2). They certainly were very fragrant, very fashionable, together with a healthy quantity of acidity and you will sweetness. However,, generally, nerve analysis ended up that every apricot clones is actually described as interesting high quality qualities and are usually befitting fresh use. It heterogeneity of the numerous nerve features may have the grounds into the biochemical proprieties of the apricot fruits related to genotype.

3.2. Soluble Sugars and you will Natural Acids Contents

The newest multivariate analysis indicated that, both for values from readiness, dissolvable sugars and you will all-natural acids of 10 apricot clones is actually significantly different (

The fresh glucose and you may all-natural acids contents of the newest learned apricot clones are offered in Contour step 3. The 3 recognized soluble sugars of your ounts of sucrose, sugar, and you will fructose relied into clone and the ripening phase. Sucrose is said given that a prevalent dissolvable glucose into the apricot accompanied of the sugar and you can fructose [9, 12]. Ce Bourvellec mais aussi al. possess reported recently one sucrose is actually an element of the sugar when you look at the fresh apricots between 37 to 77% FW regarding overall glucose, followed closely by sugar (13–33% FW) and you can fructose (9–39% FW). Quite equivalent dimensions was basically observed towards ten analyzed clones to have sucrose (29–89%), sugar (4–49%), and you will fructose (6–22%) depending on clones and you will maturity values, the highest within the sucrose content as being the reduced within the sugar and you will fructose content. The brand new glucose concentrations is equivalent and you can quite in line with almost every other education [30–33] and that stated concentration ranging from 1.dos in order to eleven.seven grams/a hundred grams FW for sucrose, 0.6 to help you 5.46 g/one hundred g FW having sugar, and regarding 0.step one to help you 4.42 g/100 g FW to own fructose.