2024-03-28T16:51:04Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1090912022-12-21T07:57:47Zcom_10261_75com_10261_6col_10261_328
Abidi, Walid
Cantín, Celia M.
Jiménez Tarodo, Sergio
Giménez Soro, Rosa
Moreno Sánchez, María Ángeles
Gogorcena Aoiz, Yolanda
2015-01-05T08:30:00Z
2015-01-05T08:30:00Z
2015-01
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)
0022-5142
http://hdl.handle.net/10261/109091
10.1002/jsfa.6727
1097-0010
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.
eng
openAccess
Antioxidant capacity
Chilling injury
Postharvest disorders
Sugars
Total phenolics
Vitamin C
Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny
artículo