Apricot texture: variability as a function of cultivar, influence of maturity and impact of cooking
Abstract
Apricot (Prunus armeniaca L.) is a fleshy fruit of real economic and nutritional interest. The rapid loss of fruit firmness is a decisive factor for quality and to decide apricot use (fresh or processed) and commercialization ways (short or storage). To better understand the texture heterogeneity in apricot, we studied the impact of the harvest stage and the effect of a heat treatment on a large range of cultivars.
Domains
Agricultural sciences| Origin | Files produced by the author(s) |
|---|