Fruit morphological variability and chemical composition in European wild pear (Pyrus pyraster (L.) Burgsd.) natural populations

Vidaković, Antonio; Poljak, Igor

doi:10.1007/s10722-024-01912-9

Genet Resour Crop Evol

2024

DOI: 10.1007/s10722-024-01912-9

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Fruit morphological variability and chemical composition in European wild pear (Pyrus pyraster (L.) Burgsd.) natural populations

Antonio Vidaković,

Igor Poljak

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2024

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Cited by 3 publications

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From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero‐waste

Fonseca,

Silvestre,

Rocha

2024

J Sci Food Agric

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BACKGROUNDPurple passion fruit (Passiflora edulis f. edulis) is a highly appreciated fruit typically consumed in fresh or processed into various food products. The peel and seeds, which are by‐products of fruit processing, are rich in nutrients and bioactive compounds with potential to be valorised into food applications. However, raw material variability is often a major obstacle to successfully achieve such valorisation. The present study aimed to contribute to a zero‐waste valorisation strategy of purple passion fruit by evaluating its temporal variability and provide a comprehensive insight into the nutritional value of fruit fraction powders.RESULTSFruit analysis demonstrated similar characteristics between three consecutive harvests because variation observed on maturity parameters, fruit mass and dimensions, fractions fresh weight, moisture, total phenolic compounds and antioxidant activity was not significant. This was attained despite variable weather conditions, as long as irrigation was provided during fruit development to avoid water stress. The development and subsequent analysis of the nutritional value of minimum processed powders of the fruit (peel, pulp and seeds) revealed that they can be used as a source of several macronutrients, essential minerals and vitamins. A single serving (10 g) of these fruit powders provide enough fiber (peel and seeds) and vitamin C (peel and pulp) to sustain nutritional claims.CONCLUSIONThe present study provides valuable insights into the maintenance of physicochemical properties of all fruit fractions across three consecutive harvests. The nutritional characterization of fruit fractions also contributes to move towards a zero‐waste value chain in passion fruit processing through whole fruit usage. © 2024 Society of Chemical Industry.

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From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero‐waste

Fonseca,

Silvestre,

Rocha

2024

J Sci Food Agric

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Genetic diversity of Pyrus pyraster (L.) Burgsd. and P. spinosa Forssk.: evidence of introgression from cultivated into wild pear populations

Vidaković,

Šatović,

Liber

et al. 2024

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Variation in chemical composition and fruit morphometric traits of almond-leaved pear (Pyrus spinosa Forssk.) natural populations

Vidaković,

Radunić,

Poljak

2024

Genet Resour Crop Evol

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Fruit morphological variability and chemical composition in European wild pear (Pyrus pyraster (L.) Burgsd.) natural populations

Cited by 3 publications

References 61 publications

From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero‐waste

From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero‐waste

Genetic diversity of Pyrus pyraster (L.) Burgsd. and P. spinosa Forssk.: evidence of introgression from cultivated into wild pear populations

Variation in chemical composition and fruit morphometric traits of almond-leaved pear (Pyrus spinosa Forssk.) natural populations

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