Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]

Mitić

et al. 2016

Not Bot Horti Agrobo

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars ('Radmilovčanka', 'June Gold', 'Blake', 'Hale', 'Vesna', 'Adria') and one of nectarine ('Fantasia') were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9-94.9, 5.0-58.9 mg CE/100 g f. . High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).

Section: +supporting

confidence: 66%

Phenolic Profile and Antioxidant Activity of Pulp and Peel from Peach and Nectarine Fruits

Mitić

et al. 2016

Not Bot Horti Agrobo

“…Montevecchi et al (2012) proved that the quality of peach could be affected by the physico-chemical and sensory indicators, including color, sugars, weight and so on. For this reason, the method of PCA has been used to simplify the evaluation indicators.…”

Section: K-means Cluster (Kc) and Discriminate Analysis (Da)mentioning

confidence: 99%

Quality evaluation of yellow peach chips prepared by explosion puffing drying

Lyu

Zhou

et al. 2015

J Food Sci Technol

Nineteen evaluation indicators in 15 yellow peach chips prepared by explosion puffing drying were analyzed, including color, rehydration ratio, texture, and so on. The analysis methods of principle component analysis (PCA), analytic hierarchy process (AHP), K-means cluster (KC) and Discriminate analysis (DA) were used to analyze the comprehensive quality of the yellow peach chips. The dispersed coefficient of variation of the 19 evaluation indicators varied from 3.58 to 852.89 %, suggesting significant differences among yellow peach cultivars. The characteristic evaluation indicators, namely, reducing sugar content, out-put ratio, water content, a value and L value were analyzed by PCA, and their weights 0.0429, 0.1140, 0.4816, 1.1807 and 0.1807 were obtained by AHP. The levels in 15 cultivars effectively were classified by discrimination functions which obtained by KC and DA. The results suggested that three levels of comprehensive quality for yellow peach chips were divided, and the highest synthesis scores was observed in Bsenggelin( 11.1037), while the lowest synthesis value was found in Bgoldbaby^(−3.7600).

“…Details on the characteristics of the orchards and the description of agronomic and growing techniques have already been reported [21].…”

Section: Samplingmentioning

confidence: 99%

“…The samples were carefully put in refrigerated polystyrene boxes and they were immediately airmailed to the laboratory for sensory analysis. At the same time, a gross sample of 54 peaches was collected for each landrace, destined for physical and chemical analysis only [21].…”

Section: Samplingmentioning

confidence: 99%

See 1 more Smart Citation

Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters

Montevecchi¹,

Simone²,

Mellano³

et al. 2013

Fruits

Self Cite

Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters.Abstract -Introduction. Pescabivona is the name of an autochthonous peach [Prunus persica (L.) Batch] population of the central west of Sicily. In a previous work, this fruit was submitted to chemical analysis, while in this paper, sensory evaluation is considered. Materials and methods. Samples of four Pescabivona landraces were harvested throughout the harvest season. A trained panel outlined the sensory profiles and the data were processed by ANOVA and Principal Component Analysis (PCA). A correlation between sensory analysis and instrumental data was finally carried out. Results and discussion. The results demonstrated a high standard of quality for the four landraces studied, with some differences in aroma intensity and in some other parameters, with sweetness and aroma being highly correlated with overall liking. PCA did not clearly separate the different landraces as they have the same origin. Some correlations between sensory analysis and instrumental data were verified. The sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Conclusion. The data obtained contribute to outlining a complete fruit profile for product comparison and shelf-life monitoring. As previously verified for chemical parameters, the sensory evaluation indicates a substantial similarity among the landraces. The good agreement between sensory evaluation and composition makes sensory analysis a precious tool to assess quality of Pescabivona landraces. Italy Résumé -Introduction. Pescabivona est le nom d'une population de pêchers autochtones[Prunus persica (L.) Batsch] de l'ouest de la Sicile. Dans un travail précédent, nous avions effectué des analyses chimiques de ce fruit, tandis que, dans le document présent, nous avons fait l'évaluation sensorielle du produit. Matériel et méthodes. Des échantillons de quatre variétés locales de Pescabivona ont été récoltés durant toute la saison de la récolte. Un panel expérimenté a évalué les profils sensoriels des fruits échantillonnés et les données ont été traitées par analyse de variance et analyse en composantes principales (ACP). Une corrélation entre l'analyse sensorielle et les données chimiques a finalement été mesurée. Résultats et discussion. Les résultats ont démontré une très bonne qualité pour les fruits des quatre variétés étudiées, avec quelques différences d'intensité aromatique et de certains autres paramètres, la douceur et l'arôme étant fortement corrélés avec le goût en général. L'ACP n'a pas permis de séparer clairement les différentes variétés locales car elles ont la même origine. Les corrélations entre l'analyse sensorielle et les données de composition chimique ont été vérifiées. Le goût a été corrélé aux principaux paramètres de maturité, ainsi qu'à la fermeté de la pulpe. Conclusion. Les données obtenues contribuent à définir un profil sensoriel complet des fr...