Updates on Italian Strawberry Breeding Programs Coordinated by Cra-FRF

Faedi, W.; Baruzzi, G.; Lucchi, P.; Magnani, S.; Maltoni, M.L.; Migani, M.; Sbrighi, Paolo; Ballini, L.; Baroni, Giorgio; Cossío, Félix Valerio González; Capriolo, Giuseppe; Carullo, A.

doi:10.17660/actahortic.2014.1049.141

Cited by 2 publications

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“…'Abbé Fétel', obtained in the late 19th century, is still the most cultivated pear variety in Italy. Since 1980, although many breeding activities have been carried out all around the world and the nearly 400 new varieties obtained, only the pear cv 'Carmen', obtained by CREA of Forlì in 2000, raised some interest from regional producers because of its earlier production of quality pears [3].…”

Section: Introductionmentioning

confidence: 99%

Qualitative and Nutraceutical Characteristics after Storage of New Pear Selections in Emilia-Romagna Region

et al. 2021

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The Emilia-Romagna region is excellent in European pear production. CREA Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura leads a breeding project co-founded by New Plant (a consortium of three growers’associations Apofruit, Apoconerpo, and Orogel Fresco) whose main objective is to improve fruit quality and nutraceutical parameters. The purpose of this study is to describe the qualitative characteristics of some new genotypes obtained by this breeding activity after cold storage, in comparison with the main cultivated varieties, ‘Abbé Fétel’, ‘William’s B.C’ and ‘Doyenne du Comice’. In 2013, 2014, and 2015, fruit samples, stored in a normal refrigeration room and after 100 dd, reaching the consumption ripening (2.5–3 kg/0.5 cm2), were analyzed to quantify the qualitative parameters: average weight, caliber, titratable acidity, soluble solids contents, skin color and overcolor, sugar and organic acids content, the antioxidant capacity, the total polyphenols, and ascorbic acid content. The results showed that the selection ‘CREA 171’, with red skin and yellow-cream flesh, outstood for the high antioxidant capacity due to the high content of polyphenols and ascorbic acid.

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Section: Introductionmentioning

confidence: 99%