Abstract
The apricot (Prunus armeniaca L.) is one of the most desirable of the temperate tree fruits. It is delectable and versatile, being important for fresh production as well as for the canning, dehydrated and juicing industries (Burgos and Ramming 1993). Exceptional fruit quality consists of a balance of sugar and acidity as well as a strong apricot aroma (Mehlenbacher et al. 1983). Thus it is important to be able to accurately and reproducibly measure fruit quality characteristics.
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Witherspoon, J.M., Jackson, J.F. (1996). Analysis of Fresh and Dried Apricot. In: Linskens, H.F., Jackson, J.F. (eds) Fruit Analysis. Modern Methods of Plant Analysis, vol 18. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-79660-9_7
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DOI: https://doi.org/10.1007/978-3-642-79660-9_7
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