Impact of cooking on apricot texture as a function of cultivar and maturity

Autor: Catherine M.G.C. Renard, Mohamed Benichou, Jean-Marc Audergon, Jamal Ayour, Jean-François Maingonnat, Barbara Gouble, Albert Ribas-Agustí, P. Reling
Přispěvatelé: Faculté des sciences Semlalia , Laboratoire Sciences des Aliments, Université Cadi Ayyad [Marrakech] (UCA), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), Unité de recherche Génétique et amélioration des fruits et légumes (GALF), Institut National de la Recherche Agronomique (INRA), Faculté des sciences Semlalia,Laboratoire Sciences des Aliments, Programme ILLIAD (ANR-11-ALID-006), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Génétique et Amélioration des Fruits et Légumes (GAFL), Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU)
Rok vydání: 2017
Předmět:
[SDV]Life Sciences [q-bio]
abricot
Processing
01 natural sciences
Texture (geology)
comportement à la cuisson
phénomènes biochimiques
0404 agricultural biotechnology
caractérisation physicochimique
Global evolution
structure tissulaire
Cultivar
Food science
Prunus armeniaca L
Penetrometry
Flesh firmness
fermeté de la chair
Mathematics
2. Zero hunger
Vegetal Biology
biology
Maturity (sedimentology)
Flesh
010401 analytical chemistry
prunus armeniaca
food and beverages
choix du cultivar
Ripening
04 agricultural and veterinary sciences
15. Life on land
biology.organism_classification
040401 food science
Prunus armeniaca
0104 chemical sciences
texture du fruit
Homogeneous
transformation des fruits
critère de sélection
Biologie végétale
selection criteria
traitement thermique
Food Science
Zdroj: LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 85 (Part B), pp.385-389. ⟨10.1016/j.lwt.2016.10.040⟩
LWT-Food Science and Technology Part B (85), 385-389. (2017)
ISSN: 0023-6438
1096-1127
DOI: 10.1016/j.lwt.2016.10.040
Popis: The rapid loss of fruit firmness is a qualitative decisive factor for characterizing apricot (Prunus armeniaca L.) use (fresh or processed) and commercialization pathways (short or storage). To better understand the texture variability in apricot, we studied the impact of a heat treatment as a function of fruit harvest stage on a large range of cultivars. Eighteen apricot cultivars were characterized at two maturity stages before and after cooking (85 °C in light syrup). A compression test allowed sorting the fruits to obtain homogeneous batches. Kramer shear tests provided global firmness of cooked fruits and puncture tests were performed on the median equatorial area of apricot flesh for fresh and cooked fruits. Among the registered variables, the apricot texture expressed by the “Work to limit” integrates the global evolution and allows a good discrimination of the ripening effect. The texture data was used to classify the varieties according to their firmness and suitability for industrial processing. Thus Vertige, Candide and Gaterie, followed by Orangered and Bergarouge, have been found as the most suitable cultivars for industrial processes.
Databáze: OpenAIRE
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