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Poster communications

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.
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Poster communications
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https://hal.inrae.fr/hal-02742833
Contributor : Migration Prodinra <>
Submitted on : Wednesday, June 3, 2020 - 4:55:14 AM
Last modification on : Tuesday, April 6, 2021 - 4:39:05 PM
Long-term archiving on: : Thursday, December 3, 2020 - 1:10:17 AM

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  • HAL Id : hal-02742833, version 1
  • PRODINRA : 352227

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Jamal Ayour, Barbara Gouble, Patrice Reling, Albert Ribas, Jean Marc Audergon, et al.. Apricot texture: variability as a function of cultivar, influence of maturity and impact of cooking. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016. ⟨hal-02742833⟩

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