View More View Less
  • 1 Institute for Fruit Growing, Viticulture and Vegetable Growing, Agronomy Department, Biotechnical Faculty Please ask the editor of the journal.
  • | 2 Institute for Fruit Growing, Viticulture and Vegetable Growing, Agronomy Department, Biotechnical Faculty Please ask the editor of the journal.
  • | 3 Institute for Fruit Growing, Viticulture and Vegetable Growing, Agronomy Department, Biotechnical Faculty Please ask the editor of the journal.
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

High performance liquid chromatography (HPLC) was used for separation, identification and quantification of sugars, sugar alcohol sorbitol and non-volatile acid content in puree of 15 apricot cultivars (Prunus armeniacaL.). Sugar analyses included sucrose, glucose, fructose, xylose and sorbitol. The main organic acids characterizing apricot puree are malic, citric and fumaric acid. Variation in the content of theanalyzed compounds mentioned and also in the content of soluble solids (SS), titratable acids and pH value was found among the cultivars.Sensory evaluation showed that the content of individual organic acids and sugars as well as their relations could be crucial in forming the taste.Knowledge of the qualitative and quantitative composition of acids and sugars in apricot fruits may prove to be a powerful tool in evaluating fruit maturity and quality.

  • Ackermann, J., Fischer, M. & Amado, R. (1992): Changes in sugars, acids and amino acids during ripening and storage of apples (cv. Glockenapfel). J. agric. Fd Chem., 40, 1131-1134.

    'Changes in sugars, acids and amino acids during ripening and storage of apples (cv. Glockenapfel). ' () 40 J. agric. Fd Chem. : 1131 -1134.

    • Search Google Scholar
  • Bassi, D. & Selli, R. (1990): Evaluation of fruit quality in peach and apricot. Adv. hort. Sci., 4, 107-112.

    'Evaluation of fruit quality in peach and apricot. ' () 4 Adv. hort. Sci. : 107 -112.

  • Bassi, D., Bartolozzi, F. & Muzzi, E. (1996): Patterns and heritability of carboxylic acids and soluble sugars in fruits of apricot (Prunus armeniaca L.). Plant Breeding, 115, 67-70.

    'Patterns and heritability of carboxylic acids and soluble sugars in fruits of apricot (Prunus armeniaca L.). ' () 115 Plant Breeding : 67 -70.

    • Search Google Scholar
  • Bieleski, R. L. & Redgwell, R. J. (1985): Sorbitol versus sucrose as photosynthesis and translocation products in developing apricot leaves. Aust. J. Plant Physiol, 12, 657-668.

    'Sorbitol versus sucrose as photosynthesis and translocation products in developing apricot leaves. ' () 12 Aust. J. Plant Physiol : 657 -668.

    • Search Google Scholar
  • Brooks, S. J., Moore, J. N. & Murphy, J. B. (1993): Quantitative and qualitative changes in sugar content of peach genotypes (Prunus persica (L.) Batsch.). J. Am. Soc. hort. Sci., 118(1), 97-100.

    'Quantitative and qualitative changes in sugar content of peach genotypes (Prunus persica (L.) Batsch.). ' () 118 J. Am. Soc. hort. Sci. : 97 -100.

    • Search Google Scholar
  • Dolenc, K. & Stampar, F. (1998): Determining the quality of different cherry cultivars using HPLC method. Acta Horticulturae, 468, 705-712.

    'Determining the quality of different cherry cultivars using HPLC method. ' () 468 Acta Horticulturae : 705 -712.

    • Search Google Scholar
  • Doyon, G., Gaudreau, G., St-Gelais, D., Beaulieu, Y. & Randall, C. J. (1991): Simultaneous HPLC determination of organic acids, sugars and alcohols. Can. Inst. Sci. Technol. J., 24(1/2), 87-94.

    'Simultaneous HPLC determination of organic acids, sugars and alcohols. ' () 24 Can. Inst. Sci. Technol. J. : 87 -94.

    • Search Google Scholar
  • Faust, M. (1989): Physiology of temperate zone fruit trees. John Willey & Sons, New York, pp. 1-46.

    Physiology of temperate zone fruit trees , () 1 -46.

  • Földházi, G. (1994): Analysis and quantitation of sugars in honey of different botanical origin using high performance liquid chromatography. Acta Alimentaria, 23, 299-311.

    'Analysis and quantitation of sugars in honey of different botanical origin using high performance liquid chromatography. ' () 23 Acta Alimentaria : 299 -311.

    • Search Google Scholar
  • Hudina, M. & Stampar, F. (1998): Saisonale Veränderungen von Zucker und organischen Säuren bei Birnen (Pyrus communis L.) cv. 'Williams Christbirne'. Krankheitsresistenz und Pflanzenschutz.Voraussetzung für die Qualitätsproduktion, XXXIII. Vortragstagung, 23-24 März 1998, Dresden, pp. 191-196.

    'Saisonale Veränderungen von Zucker und organischen Säuren bei Birnen (Pyrus communis L.) cv. 'Williams Christbirne'. Krankheitsresistenz und Pflanzenschutz ' , , .

    • Search Google Scholar
  • Ibpgr (1984): Revised descriptor list for apricot (Prunus armeniaca L.). Guerrero, R. & Watkins, R.(Eds) Publ. by International board for plant genetic resources, Commission of European communities: Committee on disease resistance breeding and use of genebanks, IBPGR Secretariat, Rome & CEC Secretariat, Brussels, pp. 25-26.

  • Kays, S. J. (1991): Postharvest physiology of perishable plant products. An AVI Book, Publ. by Van Nostrand Reinhold, New York, pp. 157-161.

    Postharvest physiology of perishable plant products , () 157 -161.

  • Kovács, E. & Djedro, G. A. (1994): Changes in organic acids of fruits after different treatments. Acta Horticulturae, 368, 251-261.

    'Changes in organic acids of fruits after different treatments. ' () 368 Acta Horticulturae : 251 -261.

    • Search Google Scholar
  • Lo voi, A., Impembo, M. G., Fasanaro, G. & Castaldo, D. (1995): Chemical characterization of apricot puree. J. Fd Comp. Anal, 8, 78-85.

    'Chemical characterization of apricot puree. ' () 8 J. Fd Comp. Anal : 78 -85.

  • Macráe, R. (1981): Recent applications of high-pressure liquid chromatography to food analysis. J. Fd. Technol., 16, 1-7.

    'Recent applications of high-pressure liquid chromatography to food analysis. ' () 16 J. Fd. Technol. : 1 -7.

    • Search Google Scholar
  • Molnár-perl, I. & Morvai, M. (1992): Simultaneous gas chromatographic quantitation of sugars and acids in citrus fruits, pears, bananas, grapes, apples and tomatoes. Chromatographia, 34(9/10), 502-504.

    'Simultaneous gas chromatographic quantitation of sugars and acids in citrus fruits, pears, bananas, grapes, apples and tomatoes. ' () 34 Chromatographia : 502 -504.

    • Search Google Scholar
  • Nigam, V. N. & Sharma, S. D. (1987): Changes in the sugar content in developing apricot fruits cv. New Castle. Fruit Sc. Reports, 14(3), 115-118.

    'Changes in the sugar content in developing apricot fruits cv. New Castle. ' () 14 Fruit Sc. Reports : 115 -118.

    • Search Google Scholar
  • Rapaille, A., Goosens, J. & Heume, M. (1993): Sugar alcohols -in: Macrae R. (Ed.) Encyclopaedia of food science, food technology and nutrition. Vol. 7., Academic Press, Harcourt Brace Jovanovich, Publishers London, San Diego, New York, Boston, Sydney, Tokyo, Toronto, pp. 4460-4464.

    Encyclopaedia of food science, food technology and nutrition , () 4460 -4464.

  • Riaz, M. N. & Bushway, A. A. (1994): Determinations of organic acids in raspberry cultivars grown in Maine. Fruit Varietes J., 48(4), 206-211.

    'Determinations of organic acids in raspberry cultivars grown in Maine. ' () 48 Fruit Varietes J. : 206 -211.

    • Search Google Scholar
  • Richmond, M. L., Brandao, S. C. C, Gray, J. I., Markakis, P. & Stine, C. M. (1981): Analysis of simple sugars and sorbitol in fruit by high performance chromatography. J. agric. Fd Chem., 29, 4-7.

    'Analysis of simple sugars and sorbitol in fruit by high performance chromatography. ' () 29 J. agric. Fd Chem. : 4 -7.

    • Search Google Scholar
  • Romani, R. J. & Jennings, W. G. (1971): Stone fruits -in: Hulme, A. C. (Ed.) The biochemistry of fruits and their products. Vol. 2., Academic Press, London and New York, pp. 411-436.

    The biochemistry of fruits and their products , () 411 -436.

  • Sharma, S. D. & Nigam, V. N. (1992): Changes in the organic acids of developing fruit and seed of apricot cv. New Castle (Prunus armeniaca L.). Agric. Sci. Digest, 12(1), 21-24.

    'Changes in the organic acids of developing fruit and seed of apricot cv. New Castle (Prunus armeniaca L.). ' () 12 Agric. Sci. Digest : 21 -24.

    • Search Google Scholar
  • Sharma, S. R. & Sharma, S. D. (1990): Studies on the physicochemical changes during fruit development of some cultivars of apricot (Prunus armeniaca L.). Haryana J. Hort. Sci., 19(1/2), 33-38.

    'Studies on the physicochemical changes during fruit development of some cultivars of apricot (Prunus armeniaca L.). ' () 19 Haryana J. Hort. Sci. : 33 -38.

    • Search Google Scholar
  • Williams, J. M, Martin, G. C. & Stahly, E. A. (1967): The movement and fate of sorbitol-C14 in the apple tree and fruit. J. Am. Soc. hortic. Sci., 90, 20-24.

    'The movement and fate of sorbitol-C14 in the apple tree and fruit. ' () 90 J. Am. Soc. hortic. Sci. : 20 -24.

    • Search Google Scholar
  • Wills, R. B. H., Scriven, F. M. & Greenfield, H. (1983): Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum. J. Sci. Fd Agric, 34, 1383-1389.

    'Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum. ' () 34 J. Sci. Fd Agric : 1383 -1389.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Apr 2021 1 0 0
May 2021 7 0 0
Jun 2021 8 0 0
Jul 2021 7 0 0
Aug 2021 10 0 0
Sep 2021 15 0 0
Oct 2021 0 0 0