Evolution of some fruit quality criteria during ripening of twelve new Moroccan apricot clones (Prunus armeniaca L.)

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• 作者：Jamal Ayour^a ; ^{jamal.ayour@ced.uca.ac.ma} ; Maha Sagar^a ; Hasnaâ ; Harrak^b ; Abderrahim Alahyane^a ; Mohamed Najib Alfeddy^c ; Moha Taourirte^d ; Mohamed Benichou^a
• 关键词：Prunus arminica ; Apricot ; Organic acids ; Maturity stage ; Clone ; Quality
• 刊名：Scientia Horticulturae
• 出版年：2017
• 出版时间：27 January 2017
• 年：2017
• 卷：215
• 期：Complete
• 页码：72-79
• 全文大小：810 K
• 卷排序：215

文摘

Moroccan apricots quality suggest that the clones have a good flavor and serve as a good source of organic acids compounds and vitamin C. The relationship between soluble solids content and total acidity had an important role in determining the quality of the fruit. Ripening stage and clone effects were significant on studied quality parameters and organic acids evolution. A genetic diversity was found between apricots clones according to their quality characteristics.