Articles
SUITABILITY OF APRICOT CULTIVARS FOR CANNING
The physicochemical and technological characteristics measured and the range of results obtained were: total phenolics 110–823 (ppm) as gallic acid, total soluble solids (°Brix) 10.5–15.4%, total sugars 5.7–10.9, reducing sugars 1.1–4.4, acidity 0.98–2.23% as citric acid, pH 3.34–3.92, weight loss due to stone removal 5–10%, weight loss on peeling 14–30%, time of peeling in NaOH 4% 20–50 sec.
All cultivars were canned in syrup and the texture, taste and colour of the canned products were organoleptically evaluated after 3 and 6 months storage period.
Bebecou, the main cultivar grown in Greece and Bebecou ID were found to be superior to the other cultivars on many aspects.
They were characterized by lower phenolics content, easy peeling and lower weight losses on destoning and peeling and were organoleptically ranked significantly higher to the other cultivars.
Bebecou clone was found to be similar to the mother cultivar and organoleptically slightly superior.