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.
Copyright © 2022 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0