Evaluation of fruit quality, bioactive compounds and total antioxidant activity of flat peach cultivars

被引：32

作者：

Di Vaio, Claudio ^{[1
]}

Marallo, Nadia ^{[1
]}

Graziani, Giulia ^{[1
]}

Ritieni, Alberto ^{[2
]}

Di Matteo, Antonio ^{[1
]}

机构：

[1] Univ Naples Federico II, Dipartimento Agr, I-80055 Portici, Na, Italy

[2] Univ Naples Federico II, Dipartimento Farm, I-80100 Naples, Italy

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2015年 / 95卷 / 10期

关键词：

Prunus persica; flat peach; fruit quality; antioxidant activity; polyphenols; L. BATSCH CULTIVARS; PHENOLIC-COMPOUNDS; PRUNUS-PERSICA; NECTARINE; CAPACITIES; FRESH; POLYPHENOLICS; CAROTENOIDS; CANCER; ASSAY;

D O I：

10.1002/jsfa.6929

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUNDFruit quality traits (fresh weight, dry weight, soluble solids content, titratable acidity and firmness) as well as the content of bioactive compounds (phenolic compounds) and total antioxidant activity were evaluated in four commercial cultivars of peach (Greta, Ufo 4, Rome Star and Ufo 6) and four of nectarine (Neve, Planet 1, Maria Carla and Mesembrina) differing in fruit shape (standard or flat) and flesh colour (white or yellow), important cultivars of the Italian and foreign market. The higher fruit organoleptic quality and nutritional profile of flat peach and nectarine cultivars make them candidates for exploiting new market opportunities and the chance to improve profits of farmers. RESULTSThe results showed that assayed quality parameters differed greatly among cultivars. In particular, flesh color and fruit shape accounted for most of the variation in traits underlying organoleptic and nutritional quality. CONCLUSIONOverall data suggested that the flat white-fleshed nectarine Planet 1, the yellow-fleshed nectarine Mesembrina and the yellow-fleshed peach Ufo 6, because of their profiles in terms of soluble solids content, titratable acidity and bioactive compounds, have the greatest potential to meet current consumer requirements. (c) 2014 Society of Chemical Industry

引用

页码：2124 / 2131

页数：8

共 30 条

[1] Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny [J].