Morpho-biochemical evaluation and biodiversity assessment of multi-origin apricot cultivars in Algeria

Abstract

Fruit quality is a major concern for distributors, producers, and consumers alike, and it is mostly determined by facets related to nutrients and taste. The development of cultivated Prunus species, such as apricot trees, is influenced by multiple factors in which the disruptions can lead not only to reduced production but also to a loss of genetic diversity. This study was aimed at investigating the genetic diversity and analysing the traits related to apricot's fruit quality through morphological characterization, including both qualitative and quantitative traits, biochemical analysis, including pH, total soluble solids (TSS), and titratable acidity (TA), and protein analysis by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel. The results revealed significant variability among the apricot cultivars for morpho-biochemical as well as protein analysis. Morphological analysis revealed that cultivars such as Boufarik, Khad Romia, Lokmi, Pavi, and Bish yielded medium-sized fruits, while in terms of red hue in the overcolour, cultivars namely Tounsi, Polonais, Rosi, and Louzi were the prominent ones. In terms of medium firmness, Tounsi, Boufarik, and Khad Romia were remarkable, while a predominant skin colour of light orange was observed in Boulachourand and Louzi cultivars. On the other hand, biochemical analysis showed that the cultivars with TSS exceeding exhibited better fruit quality, while the cultivars such as Pavi and Polonais yielded lower TSS than 12°Brix. Similarly, the Lokmi cultivar recorded TA below 0.90 %, and Tounsi, Bedai, Khad Romia, Monte, Bensermoukh, Boulachour, Rosi, Lokmi Louzi, and wild apricot had pH above 3, marking them as the cultivars with high taste quality. SDS-PAGE analysis highlighted the diversity among cultivars by displaying distinct protein bands, which can be useful as a biochemical marker. Variations were observed at 337 kDa, between 130 kDa and 72 kDa, and at 59 kDa and 47 kDa. The results obtained qualify these varieties for large-scale commercial use due to their gustatory qualities and identify them as promising candidates in breeding programs.