Fruit Analysis pp 111-131 | Cite as

Analysis of Fresh and Dried Apricot

  • J. M. Witherspoon
  • J. F. Jackson
Part of the Modern Methods of Plant Analysis book series (MOLMETHPLANT, volume 18)


The apricot (Prunus armeniaca L.) is one of the most desirable of the temperate tree fruits. It is delectable and versatile, being important for fresh production as well as for the canning, dehydrated and juicing industries (Burgos and Ramming 1993). Exceptional fruit quality consists of a balance of sugar and acidity as well as a strong apricot aroma (Mehlenbacher et al. 1983). Thus it is important to be able to accurately and reproducibly measure fruit quality characteristics.


Sulphur Dioxide Total Soluble Solid Flesh Colour Fruit Firmness Total Titratable Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer-Verlag Berlin Heidelberg 1996

Authors and Affiliations

  • J. M. Witherspoon
  • J. F. Jackson

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