Determination of optimum harvest time and physical and chemical quality properties of Shalakh (Aprikoz) apricot cultivar during fruit ripening
Betül Tan
Iğdır Vocational School of Higher Education, Department of Hotel, Restaurant and Catering Services, Igdir University, 76000 Igdir, Türkiyehttps://orcid.org/0000-0003-1850-877X
Emrah Kuş
Department of the Biosystems Engineering, Faculty of Agriculture, Igdir University, 76000 Igdır, Türkiyehttps://orcid.org/0000-0001-6880-5591
Kadir Tan
Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Türkiyehttps://orcid.org/0000-0002-3974-3456
Ersin Gülsoy
Department of Horticulture, Faculty of Agriculture, Igdir University, 76000 Igdır, Türkiyehttps://orcid.org/0000-0002-4217-0695
Duried Alwazeer
Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Türkiyehttps://orcid.org/0000-0002-2291-1628
Abstract
Shalakh (Aprikoz), the most common table apricot cultivar grown in Iğdır province of Turkey, is known for its delicious taste, large volume, high water content, and short shelf life. This study aimed to determine optimal harvest time of cv. Shalakh apricot by measuring some significant physical and chemical parameters. Fruits were collected periodically at interval of 7 day during the study period. Weight, length, width, thickness, sphericity, color, color indices, soluble solids content, pH, firmness, elasticity, phenolic content (gallic acid and catechin) and organic acids (citric acid and ascorbic acid) were evaluated. Weight, length, width, thickness and sphericity traits increased gradually and reached the highest levels at 10th week after the full bloom. Color parameters (L*, a*, b*, C*, h° and ΔE), hardness, elasticity and organic acids indicated the optimal harvest time of cv. Shalakh of 10th week after the full bloom. Unlike previous studies, SSC and pH didn’t show clear information for harvest time.
Keywords:
optimal harvest time, quality characteristics, apricot, ShalakhReferences
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Iğdır Vocational School of Higher Education, Department of Hotel, Restaurant and Catering Services, Igdir University, 76000 Igdir, Türkiye https://orcid.org/0000-0003-1850-877X
Department of the Biosystems Engineering, Faculty of Agriculture, Igdir University, 76000 Igdır, Türkiye https://orcid.org/0000-0001-6880-5591
Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Türkiye https://orcid.org/0000-0002-3974-3456
Department of Horticulture, Faculty of Agriculture, Igdir University, 76000 Igdır, Türkiye https://orcid.org/0000-0002-4217-0695
Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Türkiye https://orcid.org/0000-0002-2291-1628
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