Scientific Papers Series B Horticulture

V4 -idem- 20-22° 5 169,15 +74,8V5 -idem- 10-12° 15 162,65 +68,1V6 -idem- 3-5° 20 98,05 +1,3 C.m.b. de Ungaria initial - 103,13 -V7 -idem- 20-22° 5 150,55 +46,0V8 -idem- 10-12° 15 125,25 +21,4V9 -idem- 3-5° 20 143,85 +39,5 *penetrometric unit (PU) = 0,1mmThe data from table 3 show that initiallyfirmness of the apricots is 96,75-119,30 PU(according to the variety), the maturity degreeof different varieties being closed enough. Inall experimental variants stored fruits presenteda decreasing of fruit pulp firmness with 1,3-74,8% from the initial value.In environmental conditions Royal apricots hada constant evolution of fruit firmness thatdecreased with 22,3-25,2% from the initialvalue (according to the storage conditions andstorage period). In such conditions the Royalapricots kept better its quality in comparisonwith the competitors Mari de Cenad and Ceamai buna de Ungaria that registered adecreasing of 74,8% respectively 46% of theinitial firmness.The Mari de Cenad apricots presented extremefirmness values according to the storageconditions having a great liability face to thetemperature level. This variety was placed onthe latest places concerning storage resistanceto environmental and refrigerated conditionswith 68,1-74,8% firmness decreasing, butoccupied first place with only 1,3% decreasingin cool conditions.Cea mai buna de Ungaria variety had adifferent firmness evolution, being adapted torefrigeration. This variety registered duringrefrigerated storage the lowest pulp firmnessdecreasing (21,4%). However at lowertemperature, specific to the cold storage, thefruits of this variety are wasting 39,5% fromthe initial firmness, the apricot quality beingthus affected in a way.The initial content and evolution of somechemical compounds during storage arepresented in the table 4. The data show that theinitial content of fruits is as follows: 16,4-17,4% soluble solids, 0,91-1,01% acidity and9,27-10,37% total sugars (according to thevariety).Table 4. Initial level and evolution of some chemicalcompounds of apricots during storageStorage Soluble TotalVar.no. Variety Aciditytemperature solids sugars(%)(°C) (%)(%) Royal initial 17,4 0,91 10,37V1 - idem - 20 - 22° 17,3 1,00 11,02V2 - idem - 10 - 12° 17,4 1,20 11,84V3 - idem - 3 - 5° 16,8 1,23 10,07Mari deCenadinitial 17,2 0,87 9,88V4 - idem - 20 - 22° 17,6 1,21 10,33V5 - idem - 10 - 12° 16,2 1,40 9,43V6 - idem - 3 - 5° 17,3 1,72 10,98 C.M.B.U. initial 16,4 1,01 9,27V7 - idem - 20 - 22° 16,6 1,15 9,89V8 - idem - 10 - 12° 16,7 1,25 10,19V9 - idem - 3 - 5° 14,3 1,52 7,44The Royal fruis presented the highest solublesolids and sugar content and Cea mai buna deUngaria the highest acidity.The evolution of these compounds differs froma variant to another. Soluble solids contentpresented after storage figures very closetoinitial ones. Some lower values have beendetermined for Mari de Cenad stored inrefrigeration conditions and Royal and Cea maibuna de Ungaria stored in cold rooms.The postharvest fruit acidity presentedgenerally a increasing tendency for all varietiesand in all storage conditions. The growth isreduced in case of ambiental storage condition,moderate in refrigerated conditions and higherin cold storage conditionsTotal sugar content has an increasing tendencyfor all apricots stored in environmentalconditions and for Royal and Cea mai buna deUngaria varieties kept in refrigerated rooms. Incold conditions the same Royal and Cea maibuna de Ungaria varieties presented however adecreasing of sugar content in the fruits,opposing to Mari de Cenad that registeredhigher sugar content and a good storage result.124