Open AccessChanging of inert content values of apricot varieties
Author(s) -
Sz. Németh,
Gitta Ficzek,
M. StégerMáté,
G. Sándor,
György Végvári,
E. Kállay,
M. Tóth,
L. Szalay
Publication year - 2010
Publication title -
international journal of horticultural science
Language(s) - English
Resource type - Journals
eISSN - 2676-931X
pISSN - 1585-0404
DOI - 10.31421/ijhs/16/2/882
Subject(s) - ripeness , ripening , orchard , prunus armeniaca , sugar , horticulture , food science , polyphenol , chemistry , mathematics , cultivar , biology , antioxidant , organic chemistry
The consumers have been exigent increasingly about excellent quality. The speci fie flavour and fragrance of apricot evolve during ripening. We need to be acquainted with changing of inert content during ripening to the choosing of optimal harvest time. The Regional University Knowled ge Centre -Research and Development in Foodstuff Chain project had presented an opportun ity to study the inner content of apricot. Our aim was to study evaluation of health care attributes of apricot fruit. We investigated different ripeness samples of four apricot varieties ('Mandulakajszi', 'Pann 6nia', 'Gonci magyar kajszi'. 'Harcot') in our study of 2007-2009. Samples were taken the orchard of Sóskútfruct Ltd. Hungary. We had measured the water soluble antioxidant capacity, polyphenol-, f3-carotene content and the dissimilar sugar and acid-fractions during ripening. We had experienced significant different in inert content between varieties.