Fruit physical, chemical and aromatic attributes of early, intermediate and late apricot cultivars

Riccardo Lo Bianco, Pasquale Agozzino, Vittorio Farina, Vittorio Farina, Sergio Giuseppe Indelicato, Pasquale Agozzino, Riccardo Lo Bianco, Sergio Giuseppe Indelicato, Felice Filizzola, Riccardo Lo Bianco, Felice Filizzola, Sergio Indelicato

Risultato della ricerca: Articlepeer review

39 Citazioni (Scopus)


BACKGROUND: In order to reach good fruit quality, apricots require a balance of sugars and acids as well as a strong apricotaroma. In this study, fruit quality of early, intermediate and late apricot cultivars was evaluated by measuring physical, chemicaland olfactory attributes. Multivariate analysis of quality and aroma attributes was used to identify groups of similar cultivarsand association with ripening season.RESULTS: Physical, chemical and aromatic attributes showed great variation amongcultivars but no relation to ripening season.Aromatic profiles (34 volatiles) of fruit tissues indicated qualitative and quantitative differences among cultivars. Ninfa andMandorlon were richest in aroma, with a prevailing fruity component; Goldrich and Orange Red were also highly aromatic,with all odour components well represented; Pinkot, Alba and Pellecchiella were lowest in aroma, with a prevailing grassycomponent. Linear functions including five volatiles (concentrations) and fruit diameter or six aromatic compounds (odourunits) and peel colour were found to discriminate cultivars by ripening season. Principal component analysis individuated threegroupsof cultivars: NinfaandMandorlonwith sweetandfruity-flavouredfruits;Bulida, Alba,Goldrich,OuardyandSilvercotwithlarge, acidic andwell-coloured fruits; and Fracasso, Pellecchiella, Palummella and Pinkotwith small and floral/grassy-flavouredfruits.CONCLUSION: In apricot, detailed analysis of the aromatic profile may represent an efficient tool for classification of genotypesby ripening season, and volatiles with relevant odour contribution may serve as quality markers for selecting towards anextended ripening season of best quality apricots.
Lingua originaleEnglish
pagine (da-a)1008-1019
Numero di pagine12
RivistaJournal of the Science of Food and Agriculture
Stato di pubblicazionePublished - 2010

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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