Assessment of Nutritional, Technological, and Commercial Apricot Quality Criteria of the Moroccan Cultivar “Maoui” Compared to Introduced Spanish Cultivars “Canino” and “Delpatriarca” towards Suitable Valorization

Figure 2

Biplots based on principal components analysis (PCA) for fruit quality attributes. (a) Correlation circle between physical parameters (fruit and stone weight, mesocarp percentage, Un-Blush skin color parameters (L-UB, a-UB, and b-UB), and firmness) and biochemical parameters (total soluble solids content, total carotenoids, and malic, citric, ascorbic, quinic, and fumaric acids). (b) Segregation of three cultivars according to their quality characteristics determined by PCA.

(a)

(b)