Comprehensive quality analyses of important apricot varieties produced in Türkiye

Sarıdaş M. A., Ağçam E., Ünal N., Akyıldız A., Paydaş Kargı S.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.125, sa.105791, ss.1-10, 2024 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 125 Sayı: 105791
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.jfca.2023.105791
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1-10
  • Çukurova Üniversitesi Adresli: Evet

Özet

Türkiye, its geographical location, and climatic conditions make it suitable for hosting various fruit species. Among these species, the apricot holds worldwide fame. In this study, local varieties including Hacıhaliloğlu, Kabaaşı, Hasanbey, and Şalak were used, as well as foreign varieties commonly grown in coastal regions, namely Mogador and Mikado. Local varieties are significantly distinguished from foreign varieties by their high soluble solids and low acid content. The low taste values in foreign varieties are primarily attributed to their genotypic structure, as well as the fact that full ripening is not expected due to obtained high price early harvest period under Mediterranean climate conditions. The main sugars were sucrose and sorbitol among varieties, while citric acid was found the highest in all varieties except for the Hasanbey variety grown in Malatya. The Şalak variety attracts attention with its high amounts of catechin, neochlorogenic acid, gallic acid, and PAEE (protocatechuic acid ethyl ester) contents. Foreign-origin cultivars are generally found to be superior in terms of carotenoid compounds. The content of β-carotene ranges from 61.2% to 80.9% among apricot varieties. The results of the study have clearly shown that the genotype is a fundamental determinant in terms of the examined quality parameters.