Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages

Figure 1

Example of “Marouch 16” clone at two maturity stages (M1: commercially ripe and M2: consumption ripe). (a) M1-Marouch 16. (b) M2-Marouch 16.

(a)

(b)