Vol 16 No 2 (2010)
Articles

Changing of inert content values of apricot varieties

Published March 2, 2010
Sz. Németh
Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest , Hungary H - 1118 Budapest, Villányi u. 35-43
G. Ficzek
Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest , Hungary H - 1118 Budapest, Villányi u. 35-43
M. Stéger-Máté
Departement of Food Preservation, Faculty of Horticultural Sciences, Corvinus University of Budapest, Hungary H - 1118 Budapest, Villányi u. 35-43.
G. Sándor
Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest , Hungary H - 1118 Budapest, Villányi u. 35-43.
Gy. Végvári
Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest , Hungary H - 1118 Budapest, Villányi u. 35-43.
E. Kállay
Research Institute for Fruitgrowing and Ornamentals H - 1122 Budapest, Park utca 2
M. Tóth
Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest , Hungary H - 1118 Budapest, Villányi u. 35-43.
L. Szalay
Department of Pomology, Faculty of Horticultural Sciences, Corvinus University of Budapest , Hungary H - 1118 Budapest, Villányi u. 35-43.
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How to Cite

APA

Németh, S., Ficzek, G., Stéger-Máté, M., Sándor, G., Végvári, G., Kállay, E., Tóth, M., & Szalay, L. (2010). Changing of inert content values of apricot varieties. International Journal of Horticultural Science, 16(2), 39-41. https://doi.org/10.31421/IJHS/16/2/882

Abstract

The consumers have been exigent increasingly about excellent quality. The speci fie flavour and fragrance of apricot evolve during ripening. We need to be acquainted with changing of inert content during ripening to the choosing of optimal harvest time. The Regional University Knowled ge Centre -Research and Development in Foodstuff Chain project had presented an opportun ity to study the inner content of apricot. Our aim was to study evaluation of health care attributes of apricot fruit. We investigated different ripeness samples of four apricot varieties ('Mandulakajszi', 'Pann 6nia', 'Gonci magyar kajszi'. 'Harcot') in our study of 2007-2009. Samples were taken the orchard of Sóskútfruct Ltd. Hungary. We had measured the water soluble antioxidant capacity, polyphenol-, f3-carotene content and the dissimilar sugar­ and acid-fractions during ripening. We had experienced significant different in inert content between varieties.

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