Relationships between Biochemical Criteria, Volatile Compounds, and Sensory Profiles of Ten Apricot Clones at Commercial and Consumption Ripening Stages
Table 2
Sensorial descriptive analysis mean scores of ten apricot clones at the commercial ripe stage (M1).
M1
Unblush color
Blush color
Hardness
Skin hardness
Flesh cohesion
Flesh color
Herbaceous odor
Apricot flavor
Fruity flavor
Floral flavor
Juiciness
Crunchiness
Sweetness
Bitterness
Astringency
Sourness
Persistence
Marouch 16
4.17bc
6.00c
5.33ab
6.00ab
7.65ab
7.17a
4.17ab
7.00ab
7.50ab
6.01abc
4.61ab
3.70b
5.91abc
1.21ab
1.00abc
3.50ab
2.31abc
Marouch 4
3.57cd
6.83bc
6.00a
3.58d
8.37a
6.67ab
3.33bc
6.33abc
6.33bcd
3.83de
5.08ab
4.21ab
5.65bc
0.81b
1.51a
3.52ab
2.58abcd
Mans15
3.67cd
7.17b
7.00a
6.69a
5.61d
5.70c
4.33ab
5.50bc
5.33cde
5.21bcd
1.84d
6.33a
6.32ab
1.25ab
0.35bc
3.81a
1.30bcd
Agdez C2
4.80abc
5.60d
5.60ab
3.80d
7.80ab
6.40ab
4.60ab
6.20abc
6.80abc
6.25ab
5.05ab
3.82b
4.77bc
0.81b
0.61abc
3.53ab
2.81ab
RTil 4
4.67bc
6.00c
6.67a
5.83ab
8.27a
6.83ab
4.17ab
5.19bc
4.83de
3.19e
2.21cd
4.51ab
4.17c
0.47b
1.31ab
3.47ab
2.85ab
Cg 2
2.33d
8.00a
5.00ab
4.67cd
6.44cd
7.00a
2.71c
8.00a
8.53a
7.48a
4.68ab
4.66ab
7.73a
0.50b
0.00c
2.51c
0.60d
Clone C
5.50ab
5.83d
5.83a
3.68d
6.61bcd
5.50c
4.67ab
4.31c
5.18cde
4.61bcde
5.43a
3.31b
3.85c
0.81b
1.03abc
3.83a
3.16a
Boum A2
6.33a
5.17d
6.00a
5.00c
7.17abc
3.71d
5.50a
4.57c
4.66de
3.30e
4.19abc
3.35b
4.72bc
2.04a
1.34ab
4.03a
1.00cd
Ab 5
4.50bc
5.50d
5.33ab
5.60ab
6.51cd
5.83c
3.00bc
5.73bc
5.67cde
5.31bcd
3.02bcd
4.20ab
5.18bc
0.84b
0.32bc
2.65c
1.00cd
Agdez LG1
3.50cd
6.50bc
3.50b
5.50ab
7.83a
6.67ab
4.33ab
4.31c
4.30e
4.29cde
2.77bcd
4.00ab
4.18c
0.61b
1.53a
3.05b
2.00abcd
Pooled SD
2.4
3.6
3.2
3.7
2.3
3.1
2.2
2.8
2.5
3.0
2.0
1.9
2.3
0.8
0.8
1.6
1.4
Each value is the mean of 40 replicates for fresh apricot. Means with same letters within the same column do not differ significantly according to Fisher’s LSD test at . Pooled SD: pooled standard deviation.