Zakharov Lab

Flavor development in apricots


apricotsLab members involved in the project: Elenor Castillo, Anna Hjelmeland

Project Summary: Apricot aroma is characterized by the presence of numerous volatile esters, norisoprenoids and lactones. When harvested fully ripe, apricots are delightfully sweet and aromatic but unfortunately, very susceptible to bruising and decay. These fruits are therefore harvested before full ripeness in order to reach the consumer with an acceptable quality following shipment. Elenor and Anna are investigating the effects of low temperature storage and treatment with an ethylene action inhibitor (1-MCP) on Postharvest quality of apricots



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