نویسندگان
چکیده
کلیدواژهها
عنوان مقاله [English]
نویسندگان [English]
This study was carried out in two independent experiments with the main purpose of investigation of quantity and quality related traits of some apricot genotypes as well as evaluating their dried fruits at Khorasan Razavi Agricultural and Natural Resources Research Center in 2010-2011. In the first experiment, quantity and quality related characteristics of 9 apricot genotypes (Shoghan-1, Shoghan-2, Shoghan-3, Shoghan-4, Shams, Bagheri, Gheisi-2, Dirres Yadak-3 and Vittilo) in randomized complete block design with three replications was studied. In the second experiment, the effect of pre-treatment (Sodium metabisulphide 0.5% for 5 minutes, Sodium metabisulphide 0.5% + Ethyl oleate 2% for 5 minutes and control) and drying methods (sun drying and industrial drying) on sensory properties of dried apricot were investigated. Factorial experiment in completely randomized design with three replications was used. Results showed that morphological characteristics of selected genotypes were different. Begining of flowering in Shoghan-2 as compared with other genotypes delayed for 10 days. Harvesting time was different, so that “Shams” (second decade of June) and “Bagheri” (second decade of July) were earliest and latest ripening genotypes, respectively. There were significant differences in quantity and quality characteristics (fruit weight, stone weight, firmness, fruit length, fruit width, total soluble solids, pH, titrable acidity) evaluation of sensory properties (flavor, odor, color, texture and total acceptance) in dried fruits showed that dried fruits of “Bagheri” and “Vittilo” had the most and the least panelist scores for total acceptance, respectively. Dried fruits pre-treated by sodium metabisulphide 0.5% + Ethyl oleate 2% for 5 minutes in comparison with other treatments had the highest score. Results also showed that “Bagheri” pre-treated by sodium metabisulphide 0.5% + Ethyl Oleate 2% and dried with industrial method gained the highest score for total acceptance.
کلیدواژهها [English]
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