标题：The Studies on the Physico-Chemical and Organoleptic Characteristics of Apricot ( Prunus armeniaca L.) Produced in Rawalakot, Azad Jammu and Kashmir During Storage
摘要：A highly significant effect (p<0.05) of storage period on physico-chemical characteristics and sensory parameters of Apricot fruit produced in Rawalakot areas of Azad Jammu and Kashmir was investigated at ambient temperature (Relative humidity 60-63% and temperature 28-30oC). The physico-chemical characteristics such as weight loss, total soluble solids, titratable acidity, ascorbic acid and sensory parameters like color, texture, taste, flavour and overall acceptability were studied at an interval of 2 days (0, 2nd, 4th, 6th, 8th and 10th day) for a total period of 10 days during storage. It was observed that there was an increasing trend of weight loss (0.00% at 1st day to 12.68% at 8th day of storage), gradual increase in TSS (11.8% at 1st day to 12.63% at 8th day of storage and then decreased to 5.22% at 10th day), decreasing trend of titratable acidity (0.94% at 1st day to 0.10% at 10th day) and ascorbic acid (14 mg/100 g at 1st day to 3.760 mg/100 g at 10th day). The organoleptic characteristics showed a gradual increase of colour scores (4.00 at 1st day to 5.25 at 8th day and at later stage this score was decreased to 1.97 at 10th day of storage), decrease of texture scores (7 at 1st day to 1.97 at 10th day) whereas, taste was increased to maximum scores (6.53 at 4th day and then decreased to 2.27 at 8th day of storage period), the flavour score was increased (5.00 at 1st day to 6.77 at 6th day and then decreased to 2.41 at 10th day of storage). The overall acceptability score was decreased with the passage of storage period and the highest overall acceptability score was 7.5 at 1st day in the fresh fruit that was reduced to a score 2.1 at the end of 10th day of storage.
