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Postharvest itinerary: consumption characteristics of apricot varieties. A study of three varieties in 1999.

Itinéraires post-récolte : impact sur la qualité des abricots à la dégustation. Etude sur trois variétés en 1999.

Author(s) : LANCELIN N., JAY M., LICHOU J., et al.

Type of article: Article

Summary

Physical-chemical and sensory analyses were performed on batches of apricots of the Orangered, Goldrich, and Hargrand varieties after storage for different durations at different temperatures. The results showed that fruits picked at the same stage of ripeness but stored at different temperatures exhibit different characteristics, which were perceptible to trained tasters. Fruits stored at 14 °C were not only juicier and more "melting", but also perceived to be sweeter and more flavorful, although there were no major differences in measure values of sugar and acid levels. However, these fruits are perceived as being less firm, which confirms the measures made using the Durofel system.

Details

  • Original title: Itinéraires post-récolte : impact sur la qualité des abricots à la dégustation. Etude sur trois variétés en 1999.
  • Record ID : 2001-2783
  • Languages: French
  • Source: Infos Ctifl - n. 169
  • Publication date: 2001/03
  • Document available for consultation in the library of the IIR headquarters only.

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