Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking

Missang, Crépin Ella; Maingonnat, Jean Francois; Renard, Catherine M.G.C.; Audergon, Jean‐Marc

doi:10.1016/j.foodres.2010.11.017

Cited by 21 publications

(16 citation statements)

References 19 publications

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“…The median equatorial area (Fig. S1) was retained according to Ella Missang et al (2011) and Ella Missang, Maingonnat, Renard, and Audergon (2012).…”

Section: Puncture Testsmentioning

confidence: 99%

“…The fruit is consumed fresh or processed in dried, canned apricot, jam, marmalade, pulp, juice, etc. However, the commercialization and the marketing of apricots are difficult because of their rapid softening and the associated susceptibility to physical damage and disease (DeMartino, Massantini, Botondi, & Mencarelli, 2002;Kovacs, Meresz, Kristof, & N emeth-Szerdahel, 2008;Ella Missang, Maingonnat, Renard, & Audergon, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…During preparation of halved apricots, safety requires that the fruit reach at least 85 C at heart. Only little information is available on texture of canned apricot fruit (Chitarra, Labavitch, & Kader, 1989;Ella Missang et al, 2011;Mallidis & Katsaboxakis, 2002). Some varieties have poor resistance to heat, which causes disintegration of the fruit (Ella Missang et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Only little information is available on texture of canned apricot fruit (Chitarra, Labavitch, & Kader, 1989;Ella Missang et al, 2011;Mallidis & Katsaboxakis, 2002). Some varieties have poor resistance to heat, which causes disintegration of the fruit (Ella Missang et al, 2011). Apricot is also characterized by high heterogeneity in its tissue structure, with five layers: an epidermis, a hypodermal layer, a middle layer of thin walled parenchyma cells, a layer of radially elongated cells and a layer of small cells adjacent to the pit (Archibald & Melton, 1987).…”

Section: Introductionmentioning

confidence: 99%

“…Apricot is also characterized by high heterogeneity in its tissue structure, with five layers: an epidermis, a hypodermal layer, a middle layer of thin walled parenchyma cells, a layer of radially elongated cells and a layer of small cells adjacent to the pit (Archibald & Melton, 1987). These five layers have different responses during thermal treatment (Ella Missang et al, 2011) with the median equatorial area appearing the most representative for texture characterization in the fruit.…”

Section: Introductionmentioning

confidence: 99%

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Impact of cooking on apricot texture as a function of cultivar and maturity

Ayour

Gouble

Reling

et al. 2017

LWT - Food Science and Technology

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a b s t r a c tThe rapid loss of fruit firmness is a qualitative decisive factor for characterizing apricot (Prunus armeniaca L.) use (fresh or processed) and commercialization pathways (short or storage). To better understand the texture variability in apricot, we studied the impact of a heat treatment as a function of fruit harvest stage on a large range of cultivars. Eighteen apricot cultivars were characterized at two maturity stages before and after cooking (85 C in light syrup). A compression test allowed sorting the fruits to obtain homogeneous batches. Kramer shear tests provided global firmness of cooked fruits and puncture tests were performed on the median equatorial area of apricot flesh for fresh and cooked fruits. Among the registered variables, the apricot texture expressed by the "Work to limit" integrates the global evolution and allows a good discrimination of the ripening effect. The texture data was used to classify the varieties according to their firmness and suitability for industrial processing. Thus Vertige, Candide and Gaterie, followed by Orangered and Bergarouge, have been found as the most suitable cultivars for industrial processes.

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“…The median equatorial area (Fig. S1) was retained according to Ella Missang et al (2011) and Ella Missang, Maingonnat, Renard, and Audergon (2012).…”

Section: Puncture Testsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Impact of cooking on apricot texture as a function of cultivar and maturity

Ayour

Gouble

Reling

et al. 2017

LWT - Food Science and Technology

Self Cite

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Thermal Processing of Citrus Juice and Related Products

Ali,

Tahir,

Khalid

et al. 2024

Citrus Fruits and Juice

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Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots

Ribas-Agustí

Gouble

Bureau

et al. 2016

Food Bioprocess Technol

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Quality of canned apricots is seriously compromised by the loss of their flesh firmness during pasteurization. This work conducted a comprehensive characterization of the biochemical properties of raw apricots, as well as of the tissue softening during pasteurization using a multimethodology approach. Biochemical and textural results were analyzed to seek possible correlations, with the aim to elucidate which properties could be used as indicators in raw fruit for obtaining pasteurized products with better texture. There were large effects of cultivar, ripening stage, and intra-fruit zone on the biochemical and textural properties of apricots. The titratable acidity, amongst ethylene production, soluble solid content, and pectinolytic enzyme activities, was the biochemical property that correlated more robustly to the loss of texture. It had significant correlation coefficients of −0.9 and 0.5 with firmness of pasteurized fruit and loss of firmness, respectively. We propose titratable acidity to be used as indicator for raw material selection and/or to be modulated during apricot food processing.

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Texture variation in apricot: Intra-fruit heterogeneity, impact of thinning and relation with the texture after cooking

Cited by 21 publications

References 19 publications

Impact of cooking on apricot texture as a function of cultivar and maturity

Impact of cooking on apricot texture as a function of cultivar and maturity

Thermal Processing of Citrus Juice and Related Products

Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots

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