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

Jamal Ayour (1) , Barbara Gouble (2) , Patrice Reling (2) , Albert Ribas (2) , Jean Marc Audergon (3) , Jean Francois Maingonnat (2) , Mohamed Benichou (4) , Catherine M.G.C. Renard (2)

1 Faculté des sciences Semlalia , Laboratoire Sciences des Aliments
2 SQPOV - Sécurité et Qualité des Produits d'Origine Végétale
3 GAFL - Génétique et Amélioration des Fruits et Légumes
4 Faculté des sciences Semlalia,Laboratoire Sciences des Aliments

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

Mots clés: Prunus armeniaca L; Penetrometry; Flesh firmness; Processing; selection criteria

Mots clés: abricot; caractérisation physicochimique; prunus armeniaca; texture du fruit; structure tissulaire; phénomènes biochimiques; fermeté de la chair; comportement à la cuisson; choix du cultivar; traitement thermique; transformation des fruits; critère de sélection

Domaines: Sciences du Vivant [q-bio]

Jamal Ayour, Barbara Gouble, Patrice Reling, Albert Ribas, Jean Marc Audergon, et al.. Impact of cooking on apricot texture as a function of cultivar and maturity. LWT - Food Science and Technology, 2017, 85 (Part B), pp.385-389. ⟨10.1016/j.lwt.2016.10.040⟩. ⟨hal-01608395⟩