Studies On The Processing Characteristics Of Apricot Cultivars Cultivated In Xinjiang

In order to reseach the processing characteristics of apricot cultivars cultivated in Xinjiang and to provide basic information for exploring and using apricot resources, the leading apricot cultivars cultivated in Xinjiang were used for study. The aromatic substances in the fruit of 14 apricot cultivars were identified by using headspace solid phase microextraction and GC-MS; three different methods including total antioxidant activity, hydroxyl radical scavenging and DPPH? radical scavenging were used to evaluate antioxidant activity of 17 apricot cultivars. The results are as follows:(1) The data 18 apricot cultivars were evaluated showde that their average fruit weight were 14.4g～52g, juicing ratio were 44.6%～62%, soluble solids content(SSC) were 13.2%～25.4%, titrable acid content(TAC) were 0.67%～1.59%, Vc content were 26.7～146.5 mg/kg, the ratio of soluble sugar content to titrable acid content ranged from 4.35 to 17.09, and soluble sugar content was between 6.64% and 15.52 %.Based on our evaluated results we would suggested that for juice processing the cultivar should have average fruit weight≥40g, juice ratio≥58%, SSC≥21%, Vc≥100 mg/kg, The ratio of soluble sugar content to titrable acid content ranged from 8.31 to 12, and soluble sugar content was between 7.81% and 15.11 %.(2) The data 10 apricot cultivars'pulp were studied during 35 days showed that the descending trend was monitored in sugar contents with an average loss rate of 12.41% and ascending trends in acid contents with an average increase rate of 9.35%; the Vc contents was a clear downward with an average loss rate of 80.76 %; the OD values was slow upward with an average increase rate of 6.73%. All the apricot cultivars tested were divided into three categories through cluster analysis, and the second category including Daguohuanna, Ageyagelaike and Cuijianali should be the most suitable apricot varieties for pulp processing.(3)The data 14 apricot cultivars were studied showed that 208 aromatic components were identified, including 80 kinds of esters, 25 kinds of aldehydes, 21 kinds of ketones, 39 kinds of alcohols, 27 kinds of alkyl substances, one kind of acid substances and 15 kinds of other substances. The main volatile constituents were propyl acetate; 3-methyl-1-butanol, acetate; 3-hexen-1-ol, acetate, (Z)-; D-limonene;β-linalool; hexanal; hexyl acetate; butyl acetate;β-Myrcene; ethyl butanoate;β-cis-ocimene. Main volatile components and their relative contents were differences among these cultivars, and there were no significant difference between the Northern China group and the Central Asian group varieties.(4) The data 17 apricot cultivars were tested showed that them had strong antioxidant capacity, and there was significant difference among most apricot cultivars; Three indexes of antioxidant capacity and total polyphenol content were significantly correlated, so polyphenols should be the most important material basis of antioxidant capacity.