POST-HARVEST CHANGES OF APRICOT: INFLUENCE ON FRUIT QUALITY

The main apricot varieties cultivated in France were harvested at different colour stages and stored at 3 different temperatures.
At harvest, at the end of cold storage and after their return to room temperature, fruit were characterised by physio-chemical parameters: colour, firmness, total soluble solids, titratable acidity, content of malate and citrate.
In parallel, quantitative descriptive analysis allowed to establish their sensory profiles.
Storage temperature strongly influenced changes of colour and firmness.
At the opposite, soluble solids content remained almost constant whatever the conditions of storage and decreases of acidity were often very limited.
For the 3 varieties, fruit stored at 2°C were judged firmer, less juicy, less melting and less aromatic than those stored at 14°C.

XII International Symposium on Apricot Culture and Decline

M. Jay, J. Lichou, N. Lespinasse, P. Bony

Prunus armeniaca, post-harvest change, fruit quality, firmness, acidity, soluble solid

https://doi.org/10.17660/ActaHortic.2006.701.107