Some Physical and Chemical Changes during Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivars

Basit Öğe Kaydı
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridKUTLU, Turkan/0000-0002-1501-9930
dc.authoridDurmaz, Gökhan/0000-0003-3423-8108
dc.authorwosidCam, Mustafa/H-8035-2019
dc.authorwosidKUTLU, Turkan/ABI-2589-2020
dc.authorwosidDurmaz, Gökhan/E-7121-2016
dc.contributor.authorDurmaz, Goekhan
dc.contributor.authorCam, Mustafa
dc.contributor.authorKutlu, Tuerkan
dc.contributor.authorHisil, Yasar
dc.date.accessioned2024-08-04T20:32:21Z
dc.date.available2024-08-04T20:32:21Z
dc.date.issued2010
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFive apricot (Prunus armeniaca L.) cultivars were examined throughout fruit development period to monitor the changes in quality characteristics including hardness, Brix, color, titratable acidity and pH. Changes in the amount of sugars (fructose, glucose and sucrose) and organic acids (citric, malic and quinic) were also determined by HPLC. The predominant sugar of cultivars found to be glucose at the initial ripening stages; however, sucrose or glucose became predominant at the end of fruit maturation. Sugar/acid rate was found to be the highest in Hasanbey (HB) cultivar during unripe period, while Kabaasi (KA) showed the highest value at full ripeness. Low soluble solid containig varieties of Zerdali (ZD) and HB reached fruit maturity earlier than the other cultivars. Soganci (SO) measured as the hardest fruit at maturity while ZD was the softest cultivar. Chroma as a measure of color, was found to be well corelated with maturity level rather than L value. In the course of ripening, total acid content decreased along with the increasing amount of total sugar for all cultivars.en_US
dc.identifier.doi10.3136/fstr.16.71
dc.identifier.endpage78en_US
dc.identifier.issn1344-6606
dc.identifier.issn1881-3984
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77649325930en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage71en_US
dc.identifier.urihttps://doi.org/10.3136/fstr.16.71
dc.identifier.urihttps://hdl.handle.net/11616/94997
dc.identifier.volume16en_US
dc.identifier.wosWOS:000274723200010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherJapanese Soc Food Sci & Technologyen_US
dc.relation.ispartofFood Science and Technology Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectapricoten_US
dc.subjectfruit developmenten_US
dc.subjectHPLCen_US
dc.subjectorganic acidsen_US
dc.subjectsugarsen_US
dc.subjectquality characteristicsen_US
dc.titleSome Physical and Chemical Changes during Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivarsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu