<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-5, SK 13a and SK 16a). Apricots for this research on technological properties and making compotes were harvested in a collection of apricot genotypes of the Department of Fruit Growing, Viticulture, Horticulture and Landscape Architecture of the Faculty of Agriculture in Novi Sad, in the site “Rimski šančevi” (45º 20̓ 00ˮN,19°51̓ 100ˮE). Technological properties were investigated at the Faculty of Technology in Novi Sad and a laboratory of “Soja-Protein, AD Bečej” company. The investigated technological properties were: the amount of dry matter, total and reducing sugars, total acids, sucrose, total pectins, cellulose and mineral matter. These properties of NS cultivars and selections were compared to Hungarian Best (as a standard). The fruits of the NS cultivars and selections expressed better technological properties than Hungarian Best. The properties such as colour, aroma, taste, condition and consistency were sensory evaluated, with a method of giving points, used at the Novi Sad International Agricultural Fair. The compotes of the NS cultivars and selections were given more points than the compote made of standard. As for the total organoleptic properties, the compotes of selections SK-3, SK 13a and SK-5 stand out.</p></abstract>

The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot cultivars (NS-4, NS-6, Novosadska rodna and Novosadska kasnocvetna) and five selections (SK-1, SK-3, SK-5, SK 13a and SK 16a). Apricots for this research on technological properties and making compotes were harvested in a collection of apricot genotypes of the Department of Fruit Growing, Viticulture, Horticulture and Landscape Architecture of the Faculty of Agriculture in Novi Sad, in the site “Rimski šančevi” (45º 20̓ 00ˮN,19°51̓ 100ˮE). Technological properties were investigated at the Faculty of Technology in Novi Sad and a laboratory of “Soja-Protein, AD Bečej” company. The investigated technological properties were: the amount of dry matter, total and reducing sugars, total acids, sucrose, total pectins, cellulose and mineral matter. These properties of NS cultivars and selections were compared to Hungarian Best (as a standard). The fruits of the NS cultivars and selections expressed better technological properties than Hungarian Best. The properties such as colour, aroma, taste, condition and consistency were sensory evaluated, with a method of giving points, used at the Novi Sad International Agricultural Fair. The compotes of the NS cultivars and selections were given more points than the compote made of standard. As for the total organoleptic properties, the compotes of selections SK-3, SK 13a and SK-5 stand out.

Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

Contemporary Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Suitability of Novi Sad Apricot Cultivars and Selections for Compotes"}

The paper presents the results of three-year research on technological properties of fruits and quality of compotes made of four Novi Sad (NS) apricot...

Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

Published Online: Dec 29, 2017

Page range: 1 - 7

Received: Apr 05, 2017

Accepted: Jul 30, 2017

DOI: https://doi.org/10.1515/contagri-2017-0012

Keywords
apricots, cultivars, selections, technological properties of fruit, compote, sensory evaluation

© 2018

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Suitability of Novi Sad Apricot Cultivars and Selections for Compotes

Published Online: Dec 29, 2017

Page range: 1 - 7

Received: Apr 05, 2017

Accepted: Jul 30, 2017

DOI: https://doi.org/10.1515/contagri-2017-0012

Keywordsapricots, cultivars, selections, technological properties of fruit, compote, sensory evaluation

© 2018

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Keywords
apricots, cultivars, selections, technological properties of fruit, compote, sensory evaluation