Evolution of some fruit quality criteria during ripening of twelve new Moroccan apricot clones (Prunus armeniaca L.)

Ayour, Jamal; Sagar, Maha; Harrak, Hasnaâ; Alahyane, Abderrahim; Alfeddy, Mohamed Najib; Taourirte, Moha; Benichou, Mohamed

doi:10.1016/j.scienta.2016.12.010

Cited by 14 publications

(23 citation statements)

References 32 publications

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“…"Canino" and "Maoui" fruits acidity was significantly lower, with an intermediate position for "Canino." Total acidity values were in accordance with previous study [24] and they are significantly lower than those reported in the literatures which fluctuate within a wide range (from 4.5 to 8.6 g malic acid/l) [27,28]. Seven organic acids were detected by HPLC in analyzed cultivars and five were identified.…”

Section: Chemical Criteria Of Apricotsupporting

confidence: 90%

“…112/2001). Values of soluble solids content agreed quite well with those reported in several previous studies [24,27] which generally ranged from 8 to 16°Bx. Another study [27] reported higher levels of SS, which ranged from 12.73 to 20.00°Bx, in fresh ripe apricots from Pakistan.…”

Section: Chemical Criteria Of Apricotsupporting

confidence: 89%

“…Although, they belong to the same maturity stage, apricots of the three cultivars were characterized by different firmness values such as 3 kg/cm 2 for "Delpatriarca," 4 kg/cm 2 for "Canino," and 2 kg/cm 2 for "Maoui." Indeed, in addition to ripening stage, there are other factors which influence apricots firmness, namely, the genotype, the geographical origin, and the biochemical composition of the fruit [6,24].…”

Section: Physical Characters In Apricotmentioning

confidence: 99%

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Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Ayour

Alahyane

Harrak³

et al. 2021

Journal of Food Quality

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Apricot is among the most important fruits in Morocco. This study aimed to determine the main physical, physicochemical, and biochemical quality criteria of three principal apricot cultivars in Morocco, namely, “Maoui,” “Canino,” and “Delpatriarca.” Different physicochemical and biochemical methods have been improved and adapted for the assessment of the apricot’s quality. Fruit of “Canino” has shown a good organoleptic quality due to interesting biometrics, richness of carotenoids (up to 113.67 μg of β-carotene g−1 of fresh weight (FW)), and an important content of soluble solids (SS) that reached 17.20 °Bx. “Delpatriarca” is rich in organic acids (27.35 g/kg FW for total acids) while “Maoui” has high water content (83.77%) and a SS content of 16.03 °Bx. The association of the total acidity and soluble solids determination with the use of the HPLC for determining the organic acids was very practical and effective in determining the organoleptic quality of the fruit. High correlations were detected between several attributes. In addition, an important relationship between total carotenoids concentration and color parameters (L ∗ a ∗ b ∗ ) demonstrated that these parameters are good for apricot quality and ripening indices. The obtained results also revealed the presence of a high variability among the quality criteria of the three apricot cultivars. These characteristics could be useful for promoting the consumption of the “Maoui” as fresh fruits and the use of “Canino” and “Delpatriarca” for industry derivatives products. The results could also be useful for new apricot breeding program among different eco-geographical groups of the Mediterranean region.

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Section: Chemical Criteria Of Apricotsupporting

confidence: 90%

Section: Chemical Criteria Of Apricotsupporting

confidence: 89%

Section: Physical Characters In Apricotmentioning

confidence: 99%

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Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Ayour

Alahyane

Harrak³

et al. 2021

Journal of Food Quality

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“…Previous studies have indicated that the chemical composition of apricot fruit depends on the cultivars (Gatti et al, 2009;Hussain et al, 2010;Mratinic et al, 2011;, geographic area (Gatti et al, 2009;Milosevic et al, 2010;Campbell et al, 2011), cultivation system (Leccese et al, 2010), ripening process (Hegedüs et al, 2011;Ayour et al, 2017), and conservation or processing technology (Hussain et al, 2013). The dynamics of the chemical composition and antioxidant capacity observed in different phenophases shows that the maturity stage of apricot fruit can be appreciated according to these proprieties (Hegedüs et al, 2011;Ayour et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and antioxidant activity of some apricot varieties at different ripening stages

lordanescu

Alexa

Lalescu

et al. 2018

Chil. j. agric. res.

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Apricot (Prunus armeniaca L.) is a fruit tree species widespread in Europe due to the high nutritional value of its fruit. In this study, the changes in the chemical composition of seven apricot cultivars were studied during three fruit ripening stages. Proximate composition (water content, ash, lipids, proteins, carbohydrates) was determined by official AOAC methods, macro-and microelements (potassium (K), calcium (Ca), magnesium (Mg), and iron (Fe)) were detected by atomic absorption spectroscopy (AAS), while antioxidant capacity and total phenolic compounds were determined by spectrophotometric methods. Vitamin C content was determined by titration using 2,6-dichlorophenol indophenol dye. The present research highlighted the variation between chemical composition as related to variety and stage of maturity. Protein and moisture of apricot fruit decreased during the different ripening stages in all cultivars, while lipids, carbohydrates, and ash content increased during ripening. The water content ranged from 79.87% to 88.6%, protein between 0.66% and 1.3%, and lipids between 0.1% and 0.57%. Generally, the highest macro-element content was detected in the first ripening stage. The total phenolic content dynamics displays a significant increase during ripening. The highest value of ferric reducing antioxidant power (FRAP) activity (0.357 μM Fe 2+ g -1 FW) was obtained for 'Sirena' at the halfripe stage, while the lowest value was detected for the same cultivar at the unripe stage (0.045 μM Fe 2+ g -1 ). In conclusion, the study of the chemical composition in different development stages represents a useful tool in horticulture to optimize the management of the nutritional potential of apricot fruit.

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“…An overview of the chemical composition of apricot fruit in previous researches shows that the chemical composition of apricot fruit varies according to its varieties , agricultural practices (Leccese et al 2010), ripening (Ayour et al, 2017), geographical region (Campbell et al, 2011), and processing or conservation technology (Hussain et al 2013). Hacıseferoğulları et al (2007) noted that the concentration of carbohydrate in fresh apricots ranges from 11 to 13 percent and provides 50 kcal of energy per 100g on wet weight basis.…”

Section: The Proximate Chemical Composition Of Apricot Fruitmentioning

confidence: 99%

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

Elnoor

2019

Alexandria Science Exchange Journal

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This paper seeks to examine the effects of processing apricots at home in different ways on the antioxidant activity. Raw, boiled, puree, juice and apricot jam that were processed at home were examined for their total carotenoids, total flavonoids (TF), total phenolics (TP) and total antioxidant activities. The results showed that apricots are rich in fiber and mineral, the most important of which are potassium and phosphorus. Puree and jam had the highest total phenolics and total flavonoids content compared to raw apricot, boiled and juice. In addition, puree, and jam had the highest total antioxidant activities compared to other products. There were no significant differences in the carotenoids content among raw, boiled, puree, jam and Juice of apricot. This research provides detailed analysis to examine the effects of different methods of apricots' home processing on the antioxidant potential of different apricot products.

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Evolution of some fruit quality criteria during ripening of twelve new Moroccan apricot clones (Prunus armeniaca L.)

Cited by 14 publications

References 32 publications

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Chemical composition and antioxidant activity of some apricot varieties at different ripening stages

Effect of Home-Processing on The Antioxidant Properties of Apricot Products

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