Table 1.

Evaluation of fruit pomological characteristics and biochemical contents in the two apricot genotypes assayed ‘GC 2-11’ and ‘GC 3-7’ at three ripening stages including green fruit (Stage A), during color change (Stage B), and at physiological ripening (Stage C).

Stage	Stage A		Stage B		Stage C
Genotype	‘GC 2-11’	‘GC 3-7’	‘GC 2-11’	‘GC 3-7’	‘GC 2-11’	‘GC 3-7’
Fruit weight (g)	52.12 ± 2.18	61.37 ± 2.29	54.98 ± 3.85	69.59 ± 3.91	59.26 ± 3.30	83.85 ± 4.46
Stone weight (g)	4.22 ± 0.22	5.04 ± 0.31	3.57 ± 0.06	4.56 ± 0.22	3.35 ± 0.11	4.21 ± 0.08
Skin ground color (H°)	111.52 ± 1.84	111.21 ± 1.69	102.72 ± 2.49	89.79 ± 6.56	95.20 ± 2.88	77.07 ± 2.93
Blush color (H°)	97.9 ± 3.59	90.8 ± 16.4	81.26 ± 13.3	64.42 ± 7.21	74.10 ± 9.00	63.88 ± 5.60
Flesh color (H°)	105.33 ± 2.84	105.96 ± 3.63	94.18 ± 18.4	86.13 ± 14.50	87.40 ± 3.21	76.69 ± 1.63
Firmness (N)	232.99 ± 36.21	288.11 ± 24.40	76.70 ± 11.05	114.80 ± 19.63	39.07 ± 8.56	40.10 ± 24.94
Total soluble solids (%)	12.3 ± 0.2	6.8 ± 0.2	14.8 ± 0.2	11.9 ± 0.4	14.1 ± 0.3	12.8 ± 0.8
Titratable acidity (malic acid g/100 ml)	2.11 ± 0.01	2.06 ± 0.04	1.98 ± 0.01	2.04 ± 0.10	1.78 ± 0.02	1.89 ± 0.05
CO2 (µl/kg h)	13.46 ± 1.49	9.12 ± 1.37	10.58 ± 5.84	11.42 ± 3.22	7.08 ± 2.44	15.08 ± 5.05
Ethylene (mg/kg h)	–	–	1.15 ± 1.07	1.44 ± 0.91	0.15 ± 0.10	37.86 ± 19.90
Chlorophyll a (mg/g FW)	5.34 ± 1.36	19.33 ± 0.70	1.95 ± 0.01	2.81 ± 0.28	0.29 ± 0.24	0.38 ± 0.21
Chlorophyll b (mg/g FW)	0.21 ± 0.34	1.5 ± 0.06	0.17 ± 0.20	0.11 ± 0.33	0.59 ± 0.42	0.10 ± 0.46
Carotenoids (mg/g FW)	6.22 ± 0.23	33.02 ± 5.81	59.47 ± 0.98	37.79 ± 2.17	15.88 ± 0.98	57.61 ± 1.29

Three biological replicates were assayed.