ArticleJournal of food science and technology2019
Chemical and nutritional evaluation of major genotypes of nectarine (
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Untargeted Metabolomics Comparison and Nutrition Evaluation of Geographical Indication Newhall Navel Oranges in China.Foods (Basel, Switzerland) · 2025Article
- Postharvest quality and ripening behaviour of un-explored genotypes of Himalayan plain mango diversity.Heliyon · 2024Article
- Synergistic Influence of Melatonin-Hydrocolloid Coating on Decay and Senescence of Nectarine (Plants (Basel, Switzerland) · 2024Article
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- Article
- A New Technique for Determining Micronutrient Nutritional Quality in Fruits and Vegetables Based on the Entropy Weight Method and Fuzzy Recognition Method.Foods (Basel, Switzerland) · 2022Article
- The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch.Foods (Basel, Switzerland) · 2021Article
- The complete chloroplast genome sequence of cultivated peach (Mitochondrial DNA. Part B, Resources · 2021Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nectarine is an important stone fruit after plum and peach. The area under peach cultivation is now getting replaced by nectarine due to its fuzzless nature and high nutritive value. Nectarines are juicy, delicious fruits having low calorific value and have high antioxidant capacity. In India, its cultivation is confined to North-Western and North-Eastern Himalayas. In this study, five major nectarine cultivars growing in India namely, 'Silver Queen', 'Red Gold', 'Spring Bright', 'Independence' and 'Missourie' were harvested at commercial maturity and analyzed for various chemical and nutritional aspects. Our results showed that there were quantitative differences among the genotypes in different parameters analyzed. The predominant sugar in nectarine was fructose which was highest in 'Silver Queen' (14.48 mg 100 g
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