| Autor: |
Petruccelli R; Institute of BioEconomy, National Research Council (CNR-IBE), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy., Bonetti A; Research Institute on Terrestrial Ecosystems, National Research Council (CNR-IRET), Via Madonna del Piano n. 10, Sesto Fiorentino, 10, 50019 Florence, Italy., Ciaccheri L; Institute of Applied Physics 'Nello Carrara' (IFAC), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy., Ieri F; Institute of Biosciences and Bioresources, National Research Council (IBBR-CNR), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy., Ganino T; Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy., Faraloni C; Institute of BioEconomy, National Research Council (CNR-IBE), Via Madonna del Piano n. 10, Sesto Fiorentino, 50019 Florence, Italy. |
| Abstrakt: |
Qualitative traits and chemical properties of 32 peach cultivars (yellow flesh and white flesh fruits) and 52 nectarine cultivars (yellow flesh and white flesh fruits) of different pomological characteristics is performed, and the correlation between cultivars and chemical characteristics is analyzed. Yellow nectarines have a higher variability in soluble solids concentration (SSC) and titratable acidity (TA) values. Evaluation of color parameters (a*, b*, L*) shows a significant interaction between pulp color (white vs. yellow) and types (peaches vs. nectarines) of fruit. The difference between yellow and white fruits is stronger in nectarines than in peaches. Sucrose is the main sugar detected in peach fruits, with a percentage content of 78.37% and 76.70% of the total sugar content in yellow and white peaches, respectively, and 78.29% and 78.12% in yellow and white nectarines, respectively. Variability is found among cultivars for the chemical compounds analyzed. The yellow flesh has higher amounts of total carotenoids and TPC, while white-flesh fruits present an average antioxidant value higher than yellow-flesh fruits. No significant correlation is found for polyphenol content and DPPH, while an interaction ( p < 0.005) between neochlorogenic acid content and peaches and nectarines is evidenced, with a neochlorogenic acid content higher in nectarines than in peaches. |
