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

Table 3

Sensorial descriptive analysis mean scores of ten apricot clones at the consumption ripe stage (M2).

M2

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

Agdez C2

3.56^bcd

6.22^bc

4.43^b

2.71^d

8.00^a

6.45^bc

3.34^ab

8.11^abc

8.40^ab

7.30^b

6.67^a

2.31^bc

5.31^cd

0.39^ab

0.35^ab

2.74^a

2.23^a

Marouch 16

3.66^bcd

6.61^bc

3.33^bc

5.00^ab

7.33^ab

7.58^ab

3.00^ab

8.23^ab

8.25^ab

6.74^bc

6.26^a

2.33^bc

7.08^abc

0.40^ab

0.43^ab

2.30^ab

1.46^ab

Marouch 4

2.67^cde

7.33^b

4.00^bc

2.47^d

7.60^a

7.01^abc

2.41^bc

8.05^abc

7.77^bc

4.57^d

7.10^a

2.70^b

7.43^ab

0.68^ab

1.00^a

2.35^ab

1.06^ab

RTil 4

4.00^bc

6.62^bc

4.67^b

4.39^bc

7.67^a

7.69^ab

3.07^ab

7.00^bcd

6.25^cd

5.04^d

3.39^b

2.60^b

6.06^cd

0.29^ab

1.00^a

2.39^ab

1.69^ab

Mans15

3.00^bcd

7.23^b

6.61^a

6.00^a

5.63^b

6.39^bc

3.35^ab

6.23^de

6.31^cd

6.31^bc

3.00^b

5.00^a

7.24^ab

1.30^a

0.00^b

2.22^ab

0.42^b

Boum A2

5.61^a

5.43^c

4.63^b

3.29^cd

7.30^ab

3.60^d

4.00^a

6.65^cde

6.66^c

4.63^d

6.54^a

1.05^c

7.30^ab

0.35^ab

0.33^ab

2.30^ab

0.65^b

Cg 2

1.33^e

9.33^a

3.77^bc

3.31^cd

6.23^ab

7.61^ab

1.23^c

8.47^a

9.33^a

8.61^a

6.43^a

2.61^b

8.67^a

0.00^b

0.00^b

1.79^b

0.31^b

Clone C

4.33^ab

6.31^bc

4.24^b

2.57^d

6.27^ab

6.47^bc

3.32^ab

5.30^e

6.43^cd

6.32^bc

6.48^a

1.35^bc

5.00^d

0.29^ab

0.00^b

2.35^ab

1.67^ab

Ab 5

3.70^bcd

6.67^bc

3.30^bc

4.617^abc

6.19^ab

6.33^c

2.40^bc

6.61^cde

6.23^cd

5.67^cd

3.65^b

2.67^b

6.51^bcd

0.35^ab

0.00^b

1.60^b

0.40^b

Agdez LG1

2.34^de

7.30^b

2.55^c

3.44^bcd

7.67^a

8.00^a

2.59^abc

5.33^e

5.00^d

4.60^d

3.61^b

2.43^bc

5.55^cd

0.00^b

0.61^ab

1.00^c

0.41^b

Pooled SD

2.7

2.6

1.8

2.2

1.7

3.2

2.9

3.1

2.2

1.7

3.0

2.7

2.4

0.8

0.5

1.2

1.1

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.