Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties

The effect of maturity level on fruit quality properties, volatile composition and sensory attributes was investigated in two important apricot varieties (Hacıhaliloğlu and Kabaaşı). The soluble solid content was used as the maturity index for the classification of apricots according to their maturity levels as immature (14–20 °Brix), mature (20–24 °Brix) and over-mature (> 24°Brix). Changes in the volatile composition of samples at different maturity levels were characterized using headspace solid phase micro-extraction gas chromatography–mass spectrometry. The results showed that the quality attributes of the Kabaaşı were affected to a lesser extent by the maturity level than Hacıhaliloğlu. From the immature to over-mature, fruit weight, dry matter and pH increased while firmness and titratable acidity decreased (p < 0.05) in both varieties. Volatile composition was affected by both apricot variety and maturation levels. The main volatiles were aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons. Compared to Kabaaşı, the concentrations of the volatile compounds were higher in Hacıhaliloğlu regardless of the maturity levels. Among the samples, Hacıhaliloğlu at over-mature level received the highest "overall liking" score. The principal component analysis made on the measured quality attributes allowed the discrimination of apricot varieties and their maturity levels.