Evaluating of some quality parameters of different apricot cultivars using hplc method

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Abstract
High performance liquid chromatography (HPLC) was used for separation, identification and quantification of sugars, sugar alcohol sorbitol and non-volatile acid content in puree of 15 apricot cultivars (Prunus armeniaca L.). Sugar analyses included sucrose, glucose, fructose, xylose and sorbitol. The main organic acids characterizing apricot puree are malic, citric and fumaric acid. Variation in the content of theanalyzed compounds mentioned and also in the content of soluble solids (SS), titratable acids and pH value was found among the cultivars. Sensory evaluation showed that the content of individual organic acids and sugars as well as their relations could be crucial in forming the taste.Knowledge of the qualitative and quantitative composition of acids and sugars in apricot fruits may prove to be a powerful tool in evaluating fruit maturity and quality.u