Czech J. Food Sci., 2011, 29(2):161-170 | DOI: 10.17221/203/2010-CJFS

Evaluation of apricot fruit quality and correlations between physical and chemical attributes

Evica Mratinić¹, Bojan Popovski², Tomo Milošević³, Melpomena Popovska⁴

¹ Faculty of Agriculture, University of Belgrade, Zemun, Serbia

² Faculty of Agricultural Sciences and Food, University of "Sts. Cyril and Methodius", Skopje, FYR Macedonia

³ Faculty of Agronomy, University of Kragujevac Cacak, Serbia

⁴ Fruit Growing Institute, Skopje, FYR Macedonia$3

The fruit of apricot (Prunus armeniaca L., Rosaceae) has been used as food in FYR Macedonia since a long time ago. The chemical organic matters from the fruit is a kind material for food processing and has potential nutritional, medical and commercial values. The results based on fruit physical and chemical analyses clearly showed that different apricot genotypes have very important contents of soluble solids, individual sugars, and titratable acidity in limited soil and climatic conditions. In addition, the contents of these chemical compounds in some genotypes were higher than those in the control cultivar Hungarian Best. Using the PC analysis (PC1 = 32.13%, PC2 = 22.86%, and PC3 = 18.32%), apricot genotypes were separated into groups with similar physical and chemical attributes. These relationships may help to select a set of genotypes with better fruit quality performances which, in our study, might be indicated in DL-1/1/04, DL-1/2/03, D-1/04 and K-5/04.

Keywords: apricot; fruit quality; physical attributes; chemical attributes; genotypes

Published: April 30, 2011  Show citation