Phenotypic diversity and relationships of fruit quality traits in apricot (Prunus armeniaca L.) germplasm

Abstract

Fruit quality attributes were studied for two consecutive years in forty-three apricot cultivars and selections grown in a Mediterranean climate. Physical parameters (weight, size, flesh and skin colour, percentage of blush, firmness and percentage of dry matter), chemical parameters (total soluble solids content and acidity) and sensory parameters (attractiveness, taste, aroma and texture) were evaluated. A high variability was found in the set of the evaluated apricot genotypes and significant differences were found among them in all studied quality attributes. Year-by-year variations were observed for some pomological traits such as harvest date, flesh colour, fruit weight, firmness and soluble solids content. A high correlation was found among some apricot quality attributes. In addition, principal component analysis (PCA) made it possible to establish similar groups of genotypes depending on their quality characteristics as well as to study relationships among pomological traits in the set of apricot genotypes evaluated.

Evaluation of apricot fruit quality and correlations between physical and chemical attributes

“…In addition, Ishag et al (2009) reported that TS contents of the fresh apricot cultivars was 11.8%. Our range of values is in agreement with previous works on apricot (Audergon et al 1990;Ruiz & Egea 2008b), but the values are generally lower than those for a group of Turkish genotypes (Balta et al 2002;Asma & Ozturk 2005;Asma et al 2007). The differences between the present results and those of the above mentioned authors were likely due to the different eco-geographical groups of apricot genotypes studied and the environmental conditions.…”

“…SS was significantly correlated with RS or TS (r = 0.658 and r = 0.662, respectively) (Gurrieri et al 2001;Ledbetter et al 2006), while no relationship between SS and TA was found, as reported previously by Ruiz and Egea (2008b) (Table 3). A negative significant correlation was observed for TA versus SS/TA ratio (r = -0.897), and TA versus pH (r = -0.659) indicating the tendency of higher TA content to have smaller SS/TA ratio and lower pH.…”

“…The FW of six genotypes ranged between 30-40 g, 40-50 g, and 50-60 g, respectively. Previous studies on apricot also reported a high variability among cultivars regarding this parameter (Badenes et al 1998;Ruiz & Egea 2008b;Hernandez et al 2010;Milošević et al 2010). In addition, FW is a major quantitative inherited factor determining the yield, fruit quality, and consumers' acceptability (Dirlewanger et al 1999).…”

“…Some authors reported that apricot accessions with SS content >12 Brix were characterised by an excellent gustative quality (Egea et al 1994;Gurrieri et al 2001). Ruiz and Egea (2008b) reported that SS content is a very important quality attribute, influencing notably the fruit taste. In addition, Ishag et al (2009) reported that TS contents of the fresh apricot cultivars was 11.8%.…”

“…Fruit quality is a combination of physical and chemical characteristics accompanied by sensory properties (appearance, texture, taste and aroma), nutritional values, chemical compounds, mechanical properties, and functional properties (Kramer & Twigg 1966;Velíšek & Cejpek 2007). Therefore, new apricot cultivars or genotypes must be characterised by high fruit quality attributes which satisfy the consumers (Ruiz & Egea 2008b). However, fruit quality attributes are affected by a number of pomological traits (Bailey & Hough 1975;Crossa-Raynaud & Audergon 1991;Milošević et al 2010) that cannot be analysed separately from the biological properties of the fruit tree and the yield obtained (Balta et al 2002;Asma & Ozturk 2005;Asma et al 2007), agronomic and ecological factors (Guerriero et al 2006) and their correlations (Badenes et the field conditions (in situ), the control cultivar was grown at the apricot collection orchard of the Fruit Growing Institute, Skopje.…”