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Título : Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny
Autor : Abidi, Walid ; Cantín Mardones, Celia M. ; Jiménez Tarodo, Sergio ; Giménez Soro, Rosa ; Moreno Sánchez, María Ángeles ; Gogorcena Aoiz, Yolanda
Palabras clave : Antioxidant capacity
Chilling injury
Postharvest disorders
Sugars
Total phenolics
Vitamin C
Fecha de publicación : ene-2015
Editor: John Wiley & Sons
Citación : Abidi W, Cantín CM, Jiménez S, Giménez R, Moreno MA, Gogorcena Y. Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny. Journal of the Science of Food and Agriculture 95 (2): 351-358 (2015)
Resumen: Background: To identify genotypes with good organoleptic properties, antioxidant-rich content and low susceptibility to chilling injury (CI), fruits from 130 peach cultivars were studied over three consecutive years. Pomological traits, l-ascorbic acid, flavonoids, total phenolics, relative antioxidant capacity (RAC) and sugars were determined. Major symptoms of CI developed at 5 °C, such as leatheriness, flesh browning, bleeding and loss of flavor, were evaluated. Results: The population exhibited wide phenotypic variation in agronomic and biochemical traits. Six genotypes with high total phenolics, RAC, flavonoids and total sugars were selected. The progeny also showed variability for all evaluated CI symptoms, and 16 genotypes showed considerably lower susceptibility to CI. After 2 weeks of cold storage, leatheriness and bleeding were the main CI symptoms observed, whereas flesh browning was predominant after 4 weeks. Conclusion: It was possible to find varieties with high phenolic concentration and relatively low or intermediate CI susceptibility (22, 33, 68, 80, 81, 96 and 120). However, the correlations observed between CI and phenolic contents highlight their potential influence on susceptibility to internal browning. This relationship should be considered in the current breeding programs to select cultivars with high bioactive compound contents, health-enhancing properties and good postharvest performance.
Descripción : Pags.- Figs.- Tabls. The definitive version is available at: http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
Versión del editor: http://dx.doi.org/10.1002/jsfa.6727
URI : http://hdl.handle.net/10261/109091
DOI: 10.1002/jsfa.6727
ISSN: 0022-5142
E-ISSN: 1097-0010
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