Acta Alimentaria
Volume/Issue:
Volume 41: Issue Supplement-1
Changes in the fruit texture parameters and composition of apricot cultivars during ripening
Authors:
V. Hajnal Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary

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L. Szalay Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary

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Sz. Németh Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary

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G. Ficzek Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary

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G. Bujdosó Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary

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M. Tóth Corvinus University of Budapest Department of Pomology, Faculty of Horticultural Science H-1118 Budapest Villányi út 29-43 Hungary

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Pages:
73–82
Online Publication Date:
10 Oct 2012
Publication Date:
01 Sep 2012
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.41.2012.suppl.7
Keywords:
ripening process; flesh firmness; hardness; composition
Restricted access

Apricot is an important fruit species in Hungary both for fresh consumption and processing. Physical parameters and change of nutrients of nine apricot cultivars were studied during the ripening period. Four Hungarian and five North-American apricot cultivars were chosen for investigation. Changes in the physical parameters were measured by three different methods (Magness-Taylor hand penetrometer, Bookfield CT3 Texture Analyser with TA 44 and TA 9 measuring head). Significant differences in flesh firmness among the cultivars were observed mainly at the beginning of ripening time. Adhesiveness, cohesiveness and chewiness of the fruits decreased continuously during ripening. The studied cultivars showed significant differences in these traits. Sugar and acid contents were also measured during ripening. The cultivars showed small differences in sugar content and bigger differences in acid content of the fruits. Our data measured and collected during this study can be useful in characterizing the apricot cultivars studied. Changes in the texture parameters responsible for transportability and the technological usability of the fruits were described across the whole ripening period. Our results may help growers as well as food technologists to determine the optimum harvest date of cultivars intended to be used for different purposes.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara 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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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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