Authors:
S. Németh Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 35-43 Hungary

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L. Szalay Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 35-43 Hungary

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G. Ficzek Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 35-43 Hungary

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M. Stéger-Máté Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science H-1118 Budapest Villányi út 35-43 Hungary

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G. Sándor Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 35-43 Hungary

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G. Végvári Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 35-43 Hungary

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M. Tóth Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 35-43 Hungary

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A HPLC instrument was used to analyse various acid (citric, malic, succinic acid) and sugar (sucrose, glucose, fructose, sorbitol) components in the fruit of three cultivars grown in Hungary (Gönci magyar kajszi, Mandulakajszi and Harcot), while the β-carotene content was analysed spectrophotometrically. Changes in the chemical content of apricot varieties have not previously been monitored in the course of ripening. The quality of various food products is greatly influenced by the chemical components of the raw materials.The cultivar Gönci magyar kajszi had exceptionally high β-carotene (3.79 mg/100 g in 90% maturity) and sugar content (sucrose: 11253.9 mg/100 g, fructose: 315.2 mg/100 g and glucose: 1434.8 mg/100 g). Mandulakajszi was the most acidic (citric acid: 1597.2 mg/100 g). The malic acid content was similar for all three varieties during ripening. In case of Harcot, the β-carotene content was high in 2008 (3.58 mg/100 g in 90% maturity), however in 2010 it was lower due to environmental influences (2.38 mg/100 g). The pH value was similar for all examined varieties in all ripening stages (3.16–3.50), the TSS/TA value was highest in the 100% mature fruit (18.41) of Gönci magyar kajszi.

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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)
  • 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)
  • H. He (Henan Institute of Science and Technology, Xinxiang, China)
  • 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

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2023  
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Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
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)

 

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