ArticlePlants (Basel, Switzerland)2023
Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars.
Article in Plants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 40 citations in OpenAlex.
- The Phenylpropanoid Pathway Is a Central Roundabout in Peach Fruit Pre- and Postharvest Physiology.Metabolites · 2026Article
- Metabolomics analyses provide insights into the nutritional quality profiling in 95 avocado germplasms grown in China.Food chemistry: X · 2024Article
- Relationships Between Organic Acid Metabolism and the Accumulation of Sugars and Calcium in Fruits ofPlants (Basel, Switzerland) · 2024Article
- Synergistic Influence of Melatonin-Hydrocolloid Coating on Decay and Senescence of Nectarine (Plants (Basel, Switzerland) · 2024Article
- The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan.Foods (Basel, Switzerland) · 2023Article
- Interactive Effect of Cultivars, Crop Years and Rootstocks on the Biochemical Traits ofPlants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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 (
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