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Submitted on 3 Jun 2020
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Apricot texture: variability as a function of cultivar, influence of maturity and impact of cooking
Jamal Ayour, Barbara Gouble, Patrice Reling, Albert Ribas, Jean Marc Audergon, Mohamed Benichou, Catherine Renard
To cite this version:
Jamal Ayour, Barbara Gouble, Patrice Reling, Albert Ribas, Jean Marc Audergon, et al.. Apricot texture: variability as a function of cultivar, influence of maturity and impact of cooking. 2nd Euro- Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016.
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18 apricot cultivars were collected from Amarine (Gard) and Gotheron (Drôme) INRA domains in 2015. Maturity stages were defined by compression test, with the same pressure value for all cultivars: M1 130 kPa (commercial) and M2 100 kPa (half-ripe). Apricot halves were cooked in a light syrup until 85°C at heart.
Puncture test (diam. 2mm, height 9 mm) and shear test (Kramer cell) were performed with a Texturometer TaPlus (Lloyd).
Apricot (Prunus armeniaca L.) is a fleshy fruit of real economic and nutritional interest. The rapid loss of fruit firmness is a decisive factor for quality and to decide apricot use (fresh or processed) and commercialization ways (short or storage). To better understand the texture heterogeneity in apricot, we studied the impact of the harvest stage and the effect of a heat treatment on a large range of cultivars.
This work was financed by the Agence Nationale de la Recherche under the project ILLIAD (ANR-11-ALID-0006)
4 - subepidermal equatorial area 5 - median equatorial area
7 - subepidermal pistil area 8 - median pistil area
Localization of the puncture tests and parameters obtained according the force /
displacement curve. Fm (N): maximum load, DefFm(mm): deflection at maximum load, Wm(J): work to maximum load, Fl(N): load at limit, Wl(J): work to limit,
Mp (N): load average for the tray.
0 0.5 1 1.5 2 2.5 3
0 1 2 3 4 5 6 7 8 9 10
Load (N)
Deflection from Preload (mm)
F_z4 F_z5 F_z7 F_z8 C_z4 C_z5 C_z7 C_z8
0.000 0.010 0.020 0.030
Work to Limit (J)
M1 - Fresh
0.00 0.01 0.02
0.03 M2 - Fresh
0.000 0.005 0.010 0.015
Work to Limit (J) M1 - Cooked
0 0.005 0.01 0.015
Vertige-M2 Gaterie-M2 Bergarouge-M2 Hargrand-M2 Candide-M2 Tardif de Bordanel-M2 Congat-M2 Helena-M2 Orangered-M2 Moniqui-M2 Elgat-M2 Goldrich-M2 A4034-M2 Bergeron-M2 Frisson-M2 A5350-M2 Polonais-M2 A3759-M2
M2 - Cooked
The clusters dendograms on puncture test highlighte the ability of different varieties for cooking and the texture variation between fresh and cooked apricots.
The texture data (puncture and shear tests) allow the segregation of cultivars. The maturity stage effect on the apricot texture is higher than the cultivar effect.
The classification according the work at limit (Wl) for median equatorial area (z5) shows the differences between the cultivars. For fresh apricots, classification obtained for M1 stage changes for more ripe fruits (M2).
After cooking, values are divided by 2 and the classifications determined with fresh fruits are modified.
The firmest and the less firm cultivars keep their property after a heat treatment for the two maturity stages. Vertige, Gaterie, Bergarouge, Hargrand and Candide represent the more resistant apricots after cooking, so the more suitable cultivars for industrial process.
Shear test cannot allowed to classify cultivars, only Hargrand being separated.
The median areas (pistil and equatorial) of apricot flesh are the best areas to discriminate varieties suitable for processing.
The comparison of the puncture curves for Orangered (M2) illustrates the texture heterogeneity of the 4 areas for fresh (F) or cooked (C) apricots.
The impact of cooking process, maturity stage and cultivars on apricot texture is highlighted.
The median area variables discriminate the texture variability between cultivars; it is the relevant area that can be used to determine the suitable varieties for industrial processing.
Cultivars show different degrees of susceptibility to heat treatment, probably in relation to their physicochemical characteristics.
0 0.5 1 1.5 2 2.5 3
0 1 2 3 4 5 6 7 8 9 10
Load (N)
Deflection from Preload (mm)
Tray (Mp)
Wl Fm
Fl
Wm
DefFm
Dissimilarity level
M1- Fresh M1- Cooked Dissimilarity level
