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Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.)

Authors

  • Pablo Melgarejo,

    1. Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, Orihuela, Alicante, Spain
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  • Ángel Calín-Sánchez,

    Corresponding author
    1. Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Orihuela, Alicante, Spain
    • Correspondence to: Ángel Calín-Sánchez, Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, km 3.2, E-03312 Orihuela, Alicante, Spain. E-mail: acalin@umh.es

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  • Ángel A Carbonell-Barrachina,

    1. Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Orihuela, Alicante, Spain
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  • Juan José Martínez-Nicolás,

    1. Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, Orihuela, Alicante, Spain
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  • Pilar Legua,

    1. Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, Orihuela, Alicante, Spain
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  • Rafael Martínez,

    1. Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, Orihuela, Alicante, Spain
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  • Francisca Hernández

    1. Grupo de Fruticultura y Técnicas de Producción, Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, Orihuela, Alicante, Spain
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Abstract

BACKGROUND

Very-early apricot cultivars are interesting owing to the fact that they will be available in markets before any other cultivar. In order to achieve good fruit quality, very-early apricots require appropriate size, weight and color, good balance of sugars and organic acids, proper content of bioactive compounds, relatively strong apricot aroma as well as acceptable sensory quality.

RESULTS

Physical, chemical, antioxidant and sensory properties showed important variations among apricot cultivars. These differences were basically attributed to genetic reasons. Four very-early apricot cultivars were studied, namely ‘Mirlo Blanco’, ‘Mirlo Anaranjado’, ‘Colorao’ and ‘Mogador’. All of them showed proper size and weight, but their contents of organic acids, sugars and bioactive compounds were low and the number of volatile compounds was also low. However, very-early apricots showed an appropriate sensory profile for fresh consumption.

CONCLUSION

Regarding physical, chemical and volatile composition and sensory properties, very-early apricot cultivars could be recommended for fresh consumption. However, future research must be focused on increasing their contents of sugars, organic acids and bioactive and volatile compounds, perhaps via cultural practices such as deficit irrigation and/or mulching. © 2013 Society of Chemical Industry

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