African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6638

Full Length Research Paper

Examination of some physiological and biochemical changes based on ripening in fruits of different types of apricots

Zehra Tugba Abacı1* and Bayram Murat Asma2
1Department of Food Engineering, Faculty of Engineering, Ardahan University, 75000 Ardahan-Turkey. 2Department of Biology, Faculty of Science and Literature, Inonu University, 44069 Malatya-Turkey.
Email: [email protected]

  •  Accepted: 23 May 2013
  •  Published: 06 June 2013


This study was performed to determine some of the physiological and biochemical changes that occurred during ripening period in fruits of different types of apricots. In the fruits of six types of apricots (Hasanbey, Canino, Turfanda Eskimalatya, Hacihaliloglu, Özal, and Levent) collected during green, mature green and ripe periods, amounts of total soluble solids (TSS) (Brix°), titratable acidity, chlorophyll a (Cha), chlorophyll b (Chb) and total chlorophylls (Ch) were determined. During ripening, the highest and lowest increase in TSS occurred in apricot types called ‘Hacihaliloglu’ and ‘Turfanda Eskimalatya’, respectively. In all three ripening periods, it was found that ‘Hacihaliloglu’ had the lowest acid content. During ripening, decreases in amounts of Cha, Chb and Ch were observed. Differences between apricot types in terms of decrease in chlorophyll amounts was detected and the highest difference occurred in apricot type called ’Turfanda Eskimalatya.’


Key words: Apricot, ripening, Brix, chlorophyll.