บทคัดย่องานวิจัย

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Apricot: preserving quality after harvest.

Jay, M.; Lichou, J.;

Infos (Paris) Year: 1997 Issue: No. 129 Pages: 43-47

1997

บทคัดย่อ

Apricot: preserving quality after harvest.

In studies carried out at Balandran, France, in 1996, apricots harvested at various colour stages (as measured against the apricot colour code) were stored for 1-2 weeks at 2 different temperatures (10 deg and 3 deg C), before being tested for firmness, refractometric index and acidity. The cultivars observed during the study were Lambertin no.1, Tom Cot, Orangered, Goldrich, Hargrand and Fantasme. Most cultivars were observed to lose firmness after storage at 10 deg C, but not at 3 deg C. The ground colour changed by between 1 and 3 points of the colour code. This gradual change toward uniform characteristics during the storage period can mask significant differences in gustatory quality. The sugar content changed very little or not at all. Acidity, highly variable from one cultivar to the next, remained high in Tom Cot, and dropped sharply in Goldrich.