Evaluation of inner content of promising apricot varieties for processing in industrial ripening time
The apricot (Prunus armeniaca L.) is an important stone fruit species due to its inner content, specific flavor and fragrance. Globally fresh apricot production is about 3 million tons annually the industry uses about 85 000 tons for producing dried apricot a year from the total production. The EU c...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Published: |
2010
|
| Series: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/11850 |
| Summary: | The apricot (Prunus armeniaca L.) is an important stone fruit species due to its inner content, specific flavor and fragrance. Globally fresh apricot production is about 3 million tons annually the industry uses about 85 000 tons for producing dried apricot a year from the total production. The EU counties produce about 602 000 tons apricots (fresh and dried) yearly. In Hungary about 40 000 tons of apricot is produced annually. The Hungarian processing industry was used about 3 200 tons apricots last year. The consumers require high-class fruit products. The inner content of basic commodity influences the grade of food industrial products. The total soluble solids, titratable acids and ratio of these compounds have an important effect on quality of fruit juices as well as the high (1-carotene content plays an important role in health care. Apricot is a special source of beta-carotene. In our study we aimed to compare the new apricot varieties ('Laycot', 'Goldrich\ 'Veecot') to the traditional Hungarian variety 'Gönci magyar kajszi' which contains balanced sugar/acid ration and it is the standard variety in Hungary. We examined the acid and sugar content furthermore (3- carotene content in industrial ripening time. Samples were taken from the experimental and research orchard of Department of Pomology of Corvinus University of Budapest in BudapestSoroksár, as well as from showing and research orchard of Vitamór Ltd. in Mór (Hungary). We experienced significant difference in the varieties. The minimum value of sugar content is 10.2 °Brix according to AIJN in the fruit juice industry. The examined varieties exceeded this value. Inner content of the examined varieties neared or exceeded the result of traditional "Gönci magyar kajszi' variety. |
|---|---|
| Physical Description: | 171-176 |
| ISSN: | 1788-6392 |