Study on fruit suitability for juicing of apricot cultivars

Experiment was conducted with 111 crossed apricot seedlings derived from Katy × Xinshiji and Badan × Katy and 9 cultivars, including Katy, Jintaiyang, Shannongkaixin 1 etc. for evaluation of their fruit suitability for juicing. A lot of fruit characteristics were examined and evaluated. The results showed that the juicing ratio varied with different fruit weight in one cultivar (strain); the frequency of distribution was nearly normal distribution for per weight and Vc content, skew distribution for juicing ratio, and discrete distribution for soluble solids content (SSC). According to the requirements for characteristics suitable for juicing, it is suggested that the primary requirements for juicing apricot cultivar are as follows: average fruit mass≥50 g, juice ratio≥64.5%, SSC≥12%, tannin0.91 mg/g, Vc≥0.09 mg/g; the ratio of soluble sugar content to titratable acid content ranges from 3.33 to 3.98; and soluble sugar content was between 7.09% and 7.88 %. The ideal fruit characteristics suitable to be juicing are having an average fruit mass≥70 g, juice ratio≥67%, SSC≥15%, tannin0.91 mg/g and Vc≥0.12 mg/g; the ratio of soluble sugar content to titratable acid content ranges from 4.15 to 4.80, and soluble sugar content is between 8.12% and 11.11 %.