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    Change of textural properties during fermentation in pickles made from unriped seeds of two domestic apricot cultivars ('Hacihaliloglu' and 'Kabaasi') in Malatya
    (Int Soc Horticultural Science, 2020) Kaplan, M.; Eskigun, S.; Levent, O.; Baydir, A. Turk; Diraman, H.; Atik, A.; Atik, I
    The materials used in pickling were green almonds of 'Hacihaliloglu' ( 83%) [HH] and 'Kabaasi' (12%) [KA] apricot cultivars which are the dominant species in Malatya. The materials were harvested by hand thinning at unriped (green) seeds almond period of these cultivars before hardening of seeds. In this study, it was aimed to provide bigger and having higher quality of apricot fruits agronomically by thinning and to obtain economically new and different product made from unriped (green) seeds wastes for producers. Three different applications were performed to the pickles that obtained, due to citric acid, acetic acid, CaCl2 and potassium sorbate ratios used in brine. Texture profile analyses (TPA) were applied in pickles during 2, 3, 4, 5 and 6 months. TA.XT plus texture analyzer was used to perform the texture profile analysis (TPA) (36 mm diameter cylindrical and 100 mm compression platen probes), puncture test (PT) (2 mm diameter punch probe) and knife test (extended craft knife) of the all samples [HH and KA]. Toughness and shear force (shear data [kg mm]) values were decreased during fermentation in unripe (green) seed of apricot fruit samples. Texture profile analysis ([TPA], hardness, springeness, cohesiveness, gumminess, chewiness and resilience) data among samples based on fermentation period and applied methods differed both in two unripe (green) seeds of apricot cultivars (HH and KA). Hardness, gumminess and cohesiveness-chewiness values were increased only in KA sample while chewiness value was decreased in HH sample, during fermentation. Springeness and resilience values in all samples were decreased while adhesiveness values were determined as negative. There was no fracturabilty data for all samples.