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标题：The Studies on the Physico-Chemical and Organoleptic Characteristics of Apricot ( Prunus armeniaca L.) Produced in Rawalakot, Azad Jammu and Kashmir During Storage
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作者：Saira Ishaq ; Habib Ahmed Rathore ; Saima Majeed 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：6
页码：856-860
DOI：10.3923/pjn.2009.856.860
出版社：Asian Network for Scientific Information
摘要：A highly significant effect (p<0.05) of storage period on physico-chemical characteristics and sensory parameters of Apricot fruit produced in Rawalakot areas of Azad Jammu and Kashmir was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30^oC). The physico-chemical characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and sensory parameters like color, texture, taste, flavour and overall acceptability were studied at an interval of 2 days (0, 2^nd, 4^th, 6^th, 8^th and 10^th day) for a total period of 10 days during storage. It was observed that there was an increasing trend of weight loss (0.00% at 1^st day to 12.68% at 8^th day of storage), gradual increase in TSS (11.8% at 1^st day to 12.63% at 8^th day of storage and then decreased to 5.22% at 10^th day), decreasing trend of titratable acidity (0.94% at 1^st day to 0.10% at 10^th day) and ascorbic acid (14 mg/100 g at 1^st day to 3.760 mg/100 g at 10^th day). The organoleptic characteristics showed a gradual increase of colour scores (4.00 at 1^st day to 5.25 at 8^thday and at later stage this score was decreased to 1.97 at 10^th day of storage), decrease of texture scores (7 at 1^st day to 1.97 at 10^th day) whereas, taste was increased to maximum scores (6.53 at 4^th day and then decreased to 2.27 at 8^thday of storage period), the flavour score was increased (5.00 at 1^st day to 6.77 at 6^th day and then decreased to 2.41 at 10^th day of storage). The overall acceptability score was decreased with the passage of storage period and the highest overall acceptability score was 7.5 at 1^st day in the fresh fruit that was reduced to a score 2.1 at the end of 10^th day of storage.