Articles
EVALUATION OF APRICOT HYBRIDS RESISTANT TO PPV FOR THEIR SUITABILITY FOR CANNING
Article number
701_96
Pages
553 – 558
Language
English
Abstract
The purpose of this work was to evaluate the fruits of some apricot hybrids selected to be resistant to plum pox virus disease (Sharka) for their suitability for canning.
The selections had been created in the Institute of Pomology by crossing the Greek variety ‘Bebecou’ with the North American varieties ‘Veecot’ and ‘Harlayne’. Apricots from 42 hybrids were picked at the proper maturity stage.
Ten kg of fruits from each hybrid were canned in tin plated not enamelled 1 kg cans following the established good commercial practice.
Apricots were washed, pitted, sorted, filled into cans, syrupped (28° Brix), vacuum closed, pasteurised (13 min at 96° C) and cooled to 38°C. Samples were opened for evaluation 3 and 6 months after canning.
Drained weight, vacuum, pH, Brix were recorded.
Colour, texture and flavour, general appearance, absence of undesirable characteristics (fibres etc) were taken into account for the evaluation.
A small number from the tested hybrids gives a desirable canned product.
The crosses of ‘Bebecou’ × ‘Veecot’ had the highest incidence of hybrids with fruit of good size, colour, texture and flavour that could be suggested as suitable for canning.
The cross ‘Bebecou’ × ‘Harlayne’ had the lowest incidence of hybrids that could be suggested for canning.
Hybrids A589/91, A606/91, A616/91, A 929/91, 164/92 and 165/92 were judged as suitable for canning.
Additional research and more detailed study of their properties is necessary before they could be suggested without doubt as good for canning.
The selections had been created in the Institute of Pomology by crossing the Greek variety ‘Bebecou’ with the North American varieties ‘Veecot’ and ‘Harlayne’. Apricots from 42 hybrids were picked at the proper maturity stage.
Ten kg of fruits from each hybrid were canned in tin plated not enamelled 1 kg cans following the established good commercial practice.
Apricots were washed, pitted, sorted, filled into cans, syrupped (28° Brix), vacuum closed, pasteurised (13 min at 96° C) and cooled to 38°C. Samples were opened for evaluation 3 and 6 months after canning.
Drained weight, vacuum, pH, Brix were recorded.
Colour, texture and flavour, general appearance, absence of undesirable characteristics (fibres etc) were taken into account for the evaluation.
A small number from the tested hybrids gives a desirable canned product.
The crosses of ‘Bebecou’ × ‘Veecot’ had the highest incidence of hybrids with fruit of good size, colour, texture and flavour that could be suggested as suitable for canning.
The cross ‘Bebecou’ × ‘Harlayne’ had the lowest incidence of hybrids that could be suggested for canning.
Hybrids A589/91, A606/91, A616/91, A 929/91, 164/92 and 165/92 were judged as suitable for canning.
Additional research and more detailed study of their properties is necessary before they could be suggested without doubt as good for canning.
Authors
N.I. Karayiannis, I. Karayiannis
Keywords
Prunus armeniaca, processing, fruit quality
Online Articles (129)