Articles
CHARACTERIZATION OF ´ORANGÉ DE PROVENCE´ APRICOT (PRUNUS ARMENIACA L.) FRUITS AT A COMMERCIAL MATURE STAGE FROM A PRODUCTION AREA
Article number
701_103
Pages
583 – 590
Language
English
Abstract
The aim of this study was to characterize the variability of Prunus armeniaca cv. Orangé de Provence using both sensory and physicochemical analysis.
Fruits were harvested in 1999 at a commercial stage of maturity.
They came from 30 representative orchards located in the production area (Nyonsais-Baronnie). After a short maturation, the samples were physically, biochemically and physiologically analysed and tasted by trained panelists.
The sensory analysis was limited to fruits from 9 reference orchards.
A great variability was observed by the sensory analysis.
Principal component analysis (PCA) results showed that the firm and acid apricots were opposed to the juicy apricots with a typical odour and taste.
The instrumental analyses showed a great variability too.
Results obtained by ANOVA showed significant differences (P=0.01) for all quality criteria.
PCA revealed that not only the physiological fruit stage was responsible for fruit quality diversity but also the cultural practices and agronomic environment.
Citrate content and fruit weight were independent from ethylene production and sugar level.
Malate was independent from citrate, with a variation of the malate/citrate ratio from 1.3 to 3.8. PCA was performed with sensory and instrumental data in order to determine the key elements which are responsible for fruit quality diversity.
The perception of acidity was best correlated to the malate than to the citrate content.
Apricots with the higher ethylene production rate were judged as fruits with a typical and intense aroma.
This study illustrated a large variability of the characteristics of apricots produced in this area.
Fruits were harvested in 1999 at a commercial stage of maturity.
They came from 30 representative orchards located in the production area (Nyonsais-Baronnie). After a short maturation, the samples were physically, biochemically and physiologically analysed and tasted by trained panelists.
The sensory analysis was limited to fruits from 9 reference orchards.
A great variability was observed by the sensory analysis.
Principal component analysis (PCA) results showed that the firm and acid apricots were opposed to the juicy apricots with a typical odour and taste.
The instrumental analyses showed a great variability too.
Results obtained by ANOVA showed significant differences (P=0.01) for all quality criteria.
PCA revealed that not only the physiological fruit stage was responsible for fruit quality diversity but also the cultural practices and agronomic environment.
Citrate content and fruit weight were independent from ethylene production and sugar level.
Malate was independent from citrate, with a variation of the malate/citrate ratio from 1.3 to 3.8. PCA was performed with sensory and instrumental data in order to determine the key elements which are responsible for fruit quality diversity.
The perception of acidity was best correlated to the malate than to the citrate content.
Apricots with the higher ethylene production rate were judged as fruits with a typical and intense aroma.
This study illustrated a large variability of the characteristics of apricots produced in this area.
Authors
S. Bureau, B. Gouble, M. Reich, G. Jacquemin, G. Albagnac, K. Robini, L. Hashim, D. Ladeveze, J.M. Audergon, F. Gurrieri
Keywords
Prunus armeniaca, fruit quality, agronomic effects, sensory and instrumental characterization
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