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Fruit quality and biochemical characteristics of new early ripening apricots of Turkey

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Abstract

In this study, the important fruit quality characteristics of 11 early ripening and promising apricot hybrids and reference cultivars recently developed in Turkey were analyzed. A large variation was observed between the genotypes in terms of fruit size (fruit weight ranged from 34.28 to 72.53 g). The total soluble solids which is one of the significant fruit quality parameters for the table apricots, was found between 10.07 and 18.27% and fruit flesh/kernel rate was between 9.6 and 18.42. Epicatechin, rutin, catechin, chlorogenic acid, epigallocatechin gallate and β-carotene were found to be the highest bioactive compounds. A large variation was also determined among the genotypes in this regard. ABP-4-23 and ABP-7-12 apricot genotypes were rich with respect to catechin, chlorogenic acid, epicatechin, rutin and β-carotene. The highest catachin and epicatechin contents were obtained in ABP-4-23 (176.76 and 517.45 mg/kg, respectively). In terms of β-carotene ABP-2-24 and ABP-1-18 presented the highest values (127.45 and 119.54 mg/kg, respectively). Fruit weight was found highly and positively correlated with kernel weight and total soluble solids (r = 0.65 and r = 0.61, respectively). Fruit weight was also found to be moderately correlated with rutin, quercetin, and β-carotene, while corrrelations was negative for rutin and β-carotene. Total acidity was moderately correlated with catechin, epigallocatechin gallate and β-carotene in positive way.

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Acknowledgements

We thank Dr. Şahin Anıl for his valuable revision and improvement of the manuscript. This research was supported by Scientific Research Projects Coordination Department of İnönü University (FYL-2017-600).

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Authors and Affiliations

  1. Department of Horticulture, Faculty of Agriculture, Malatya Turgut Ozal University, Malatya, Turkey

    Çiğdem Çuhacı & Bayram Murat Asma

  2. Department of Plant Protection, Faculty of Agricultural Sciences and Technologies, Adıyaman University, Adıyaman, Turkey

    Fırat Ege Karaat

  3. Apricot Research Institute, Malatya, Turkey

    Yılmaz Uğur

  4. Department of Analiytical Chemistry, Faculty of Pharmacy, Inonu University, Malatya, Turkey

    Selim Erdoğan

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  1. Çiğdem Çuhacı
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Çuhacı, Ç., Karaat, F.E., Uğur, Y. et al. Fruit quality and biochemical characteristics of new early ripening apricots of Turkey. Food Measure 15, 841–850 (2021). https://doi.org/10.1007/s11694-020-00685-w

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