2021
DOI: 10.1002/cbdv.202100286
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Changes in Compositional Properties during Fruit Development and On‐Tree Ripening of Two Common Apricot (Prunus armeniaca L.) Cultivars

Abstract: The objective of the present study was to investigate the variations in some major primary (sugars and organic acids) and secondary (phenolics, β‐carotene) metabolite contents during fruit development and ripening in two important apricot cultivars (Hacıhaliloğlu and Kabaaşı). The changes in the compositional properties of two apricot cultivars were monitored during fruit development with one‐week intervals from 56 to 119 days after blossom. During fruit development, the contents of organic acids and phenolics… Show more

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Cited by 3 publications
(1 citation statement)
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“…Not only has the apricot fruit a delicious taste, alluring smell, and vivid colors, but also numerous nutritional properties due to its rich content of vitamin C (3.04 -16.17 mg/100g fw), β-carotene (32.2 -143.3 mg/ kg dry matter depending the days after blossom), as well as phenols (492.20 -649.12 g/kg), carotenoids (20.983-320.278 μg/g fw), and tocopherols (1.43 mg/kg) (Karabulut et al, 2021;Zhou et al, 2020;Wojdyło and Nowicka, 2021) An ICP-OES analysis shows the presence of calcium (447.2 mg/kg), phosphorus (365.75 mg/kg), magnesium (355.3 mg/kg), copper (80.19 mg/kg) and iron (37.25 mg/ kg) in larger quantities (Sharma et al, 2014). The apricot is known to be a rich source of carotenoids, especially β-carotene (10.09-18.13 mg/100 g), which represents 50% of the total carotenoids in the fruit (Ali et al, 2011).…”
Section: Apricot (Prunus Armeniaca L)mentioning
confidence: 99%
“…Not only has the apricot fruit a delicious taste, alluring smell, and vivid colors, but also numerous nutritional properties due to its rich content of vitamin C (3.04 -16.17 mg/100g fw), β-carotene (32.2 -143.3 mg/ kg dry matter depending the days after blossom), as well as phenols (492.20 -649.12 g/kg), carotenoids (20.983-320.278 μg/g fw), and tocopherols (1.43 mg/kg) (Karabulut et al, 2021;Zhou et al, 2020;Wojdyło and Nowicka, 2021) An ICP-OES analysis shows the presence of calcium (447.2 mg/kg), phosphorus (365.75 mg/kg), magnesium (355.3 mg/kg), copper (80.19 mg/kg) and iron (37.25 mg/ kg) in larger quantities (Sharma et al, 2014). The apricot is known to be a rich source of carotenoids, especially β-carotene (10.09-18.13 mg/100 g), which represents 50% of the total carotenoids in the fruit (Ali et al, 2011).…”
Section: Apricot (Prunus Armeniaca L)mentioning
confidence: 99%