Analysis of Fruit Quality of Xinjiang Apricot and North China Apricot
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Abstract:
In order to study the quality differences between Xinjiang apricot and North China apricot, ten different kinds of excellent apricot were selected from these two regions. Total soluble sugar, reducing sugar, total acid, vitamin C, single fruit weight, single kernel weight, single apricot-pit weight were determined. Other characters including diameter, length, flavor, color and luster were also determined to evaluate the Xinjiang apricot quality comprehensively. The results showed that, Xinjiang apricot had higher total soluble sugar content, reducing sugar content, sugar-acid ratio, kernel rate than north China apricot obviously. The average sugar-acid ratio of Xinjiang apricot was about 5.61 higher than that of north China one which made perfect flavor for Xinjiang apricot. It also had special color and luster which was more popular. In addition, proper water content made it taste very well. The average single fruit weight of north China apricot was heavier than that in Xinjiang one significantly as well as the edible rate. Slight changes was found in the total acid, vitamin C, kernel weight, apricot-pit weight of these apricots . There was no linear relationship between total sugar content and reducing sugar content among those apricots. Higher reducing sugar content was found in samples with higher total sugar content.
