Abstract
AbstractEleven apricot varieties (Chinese, Rival, Tilton, Cuminis Haley, Harcot, Margulam, Narmu, Khante, Halman, Badam Chuli, and Cuban) were studied for their mineral analysis, physical characteristics, and antioxidant properties. The physical characteristics varied significantly (p ≤ 0.05) among the apricot varieties. Cuban and Harcot showed a comparatively larger fruit size. However, Cuminis Haley and Harcot showed the highest edible bulk. Nine minerals (Zn, Ca, Cu, Fe, Mg, Na, Mn, P, and K) were analyzed and were found to vary significantly (p ≤ 0.05) among the apricot varieties. Mn, Cu, and Zn elements were present in micro amounts, while K, Mg, Ca, P, and Fe levels were present in macro amounts. Halman and Margulam showed significantly (p ≤ 0.05) higher amount of the minerals. All the varieties showed lower amounts of Cu as compared to the recommended daily intake, ranging from 0–0.82 ppm. All the varieties proved to be rich sources of polyphenols, with significant (p ≤ 0.05) varietal difference. K...
Highlights
Prunus armeniaca L. (Rosaceae), widely known as “apricot,” is an edible plant famous for its delicious fruits
Physical properties The physical properties of apricot are important for the design of equipment for harvesting and postharvesting technologies, transportation, cleaning, separation, sizing, packaging, and processing into different food products
Cuminis Haley and Harcot showed the highest pit ratio, which is an indication of the edible bulk of the fruits
Summary
Prunus armeniaca L. (Rosaceae), widely known as “apricot,” is an edible plant famous for its delicious fruits. (Rosaceae), widely known as “apricot,” is an edible plant famous for its delicious fruits. Its synonymous Latin name is Armeniaca vulgaris L., formerly supposed to come from Armenia, where it has been cultivated for a long time. The plant can be botanically described as a hardy tree with 2–10-m height with stone fruits. The final maturity depends upon the variety under consideration. It has a drupe form, similar to plum, with a thin outer skin enclosing the yellow flesh (mesocarp), the inner layers becoming woody and forming the large, smooth, compressed stone and the ovule ripening into the kernel. The fruit has a distinctively delicious taste, appealing smell, texture, and varying colors from yellow to orange with a reddish random overlay, to which parameters the quality of apricots is associated with (Erdogan-Orhan & Kartal, 2011; Solis-Solis, Calderon-Santoyo, Gutierrez-Martinez, Schorr-Galindo, & Ragazzo-Sanchez, 2007)
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