Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars

Abstract

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.

Selection of a Proper Maturity Index for the Mechanical Harvesting of ‘Mihong’ Peach Fruit

“…White peaches had an average value of 11.6 • Brix; the lowest content was in 'Rosa delWest' (9.53 • Brix) and the highest in 'Greta' (13.23 • Brix). Percoche showed values between 9.90 and 13.27 • Brix in 'Babygold 7 and 'Cotogna del Poggio', respectively [23][24][25]. According to our findings in 2022, the SSC amount showed a massive boost after two days of storage, coming close to the optimal range.…”

“…In 2021, a total of 216 fruits (36 fruits each day) were harvested from four 'Mihong' trees over six consecutive days (10,15,17,22,24, and 29 June) with differing maturity stages and number of days after full bloom (DAFB 71, DAFB 76, DAFB 78, DAFB 83, DAFB 85 and DAFB 90). In 2022, a total of 140 fruits (20 fruits each day; there were variations in fruiting capacity because of the weather and environmental factors; therefore, the sample size had to be lowered) were harvested from four 'Mihong' trees over seven consecutive days (10,13,16,20,23,27, and 30 June) considering the DAFB (DAFB 64, DAFB 67, DAFB 70, DAFB 74, DAFB 77, DAFB 81 and DAFB 84).…”

“…However, a lower extent of acid content seems to be favorable for fruit quality evaluated by consumers. The literature has reported TA values of 0.13-0.31% in white-fleshed peaches and 0.45-0.87% in yellow-fleshed peaches, or a range from 0.15 to 0.34% in white peaches and from 0.53 to 0.97% in yellow-fleshed peaches, or 0.31-0.47% in white peaches and from 0.53 to 0.86% in yellow peaches as having optimum eating quality [24,[26][27][28][29]. The reduction in acidity in mature peaches may be due to the rapid rate of oxidative processes.…”

Synergistic Influence of Melatonin-Hydrocolloid Coating on Decay and Senescence of Nectarine (Prunus persica var. nucipersica) during Supermarket Storage Conditions

“…Nectarine ( Prunus persica var. nucipersica ) is a vital stone fruit belonging to the Rosaceae family, cultivated in the lower (warmer) temperate zones around the globe [ 1 ]. The commercial cultivation of this crop is still in its infancy in India and is confined to the northeast and northwestern Himalayas.…”

“…Apart from its biochemically enhanced senescence process, the shelf life of the fruit is further reduced drastically due to rough handling, improper transit facility, and poor storage conditions [ 7 ]. Furthermore, the fruit’s concise shelf life is also attributed to the shorter time between the commercial ripening and degradative senescence phase [ 1 , 4 ]. The postharvest losses of this fruit, which occur during transportation and market chain, are alarmingly high (25–30%).…”