Changes in physico-chemical and sensory fruit quality attributes of apricot during ripening

Abstract

Varietal variation in apricot causes differential changes in fruit quality during ripening. A study was executed to evaluate the effect of apricot varietal variation on fruit physico-chemical and sensory attributes during fruit ripening. Fruits of two apricot cultivars, ‘Old Cap’ and ‘Red Flesh’ obtained from Baluchistan were monitored at ambient conditions (25 ± 2 °C and 60-65% RH) during fruit ripening for physico-chemical and sensory attributes. Irrespective to days at shelf during fruit ripening, fruits of ‘Red Flesh’ apricot exhibited significantly reduced fruit weight loss with greater fruit firmness, total soluble solids (TSS), total phenolic content (TPC), ascorbic acid and antioxidant scavenging activity (ASA) than ‘Old Cap’ apricot fruits. However, titratable acidity (TA) of ‘Old Cap’ apricot fruits remained significantly higher than ‘Red Flesh’ apricot fruits during ripening. At eating soft stage, sensory attributes including fruit pulp colour, taste, flavour and overall acceptability of ‘Red Flesh’ apricot fruits were superior to ‘Old Cap’ apricot fruits. In conclusion, ‘Red Flesh’ apricot showed better fruit physico-chemical attributes during fruit ripening and fruit sensory attributes at eating soft stage than ‘Old Cap’ apricot fruits.