Vol. 29 No. 2-3 (2015)
Articles

Postharvest changes in quality characteristics, antioxidant activity and bioactive compounds of peach and nectarine cultivars [Prunus persica (L.) Batsch]

M. Nuzzi
Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per i Processi dell'Industria Agroalimentare, Via Venezian, 26, 20131 Milano
M. Grassi
Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per i Processi dell'Industria Agroalimentare, Via Venezian, 26, 20131 Milano
A. Sartori
Consiglio per la Ricerca e la Sperimentazione in Agricultura, Centro di Ricerca per la Frutticoltura, Via di Fioranello, 52, 00134 Roma
M. Terlizzi
Consiglio per la Ricerca e la Sperimentazione in Agricultura, Centro di Ricerca per la Frutticoltura, Via di Fioranello, 52, 00134 Roma
Marina Buccheri
Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per i Processi dell'Industria Agroalimentare, Via Venezian, 26, 20131 Milano

Published 2015-09-30

Keywords

  • acidity,
  • carotenoids,
  • color,
  • DPPH,
  • firmness,
  • Folin-Ciocalteau,
  • hue,
  • phenolics
  • ...More
    Less

How to Cite

Nuzzi, M., Grassi, M., Sartori, A., Terlizzi, M., & Buccheri, M. (2015). Postharvest changes in quality characteristics, antioxidant activity and bioactive compounds of peach and nectarine cultivars [Prunus persica (L.) Batsch]. Advances in Horticultural Science, 29(2-3), 109–115. https://doi.org/10.13128/ahs-22689

Abstract

Three peach (‘Honora’, ‘Dr. Davis’ and ‘Fairtime’) and five nectarine (‘Maria Anna’, ‘Diamond Ray’, ‘Fairline’, ‘Nectaross’, ‘Sweet Red’) cultivars were analyzed at harvest and after a postharvest ripening period. Physicochemical characteristics [peel ground color (L*,C*, h°), soluble solids content (SSC), flesh firmness and titratable acidity (TA)], the concentration of some bioactive compounds [total phenol content (TPC) and total carotenoids (TC)] and the total antioxidant activity (TAA) were evaluated at harvest and after a shelf-life period of five days at 20 °C. Phenolic compounds and antioxidant activity were assayed on two different extracts of each sample: ethanol/HCl and ethanol/acetone. After shelf-life, all the cultivars showed a decrease in firmness and an increase in the ratio SSC/TA. The h° parameter of the peel background color had a good correlation with firmness, SSC, TA and the ratio SSC/TA in some of the cultivars, but no relationships were found in the white-fleshed varieties and in two of the nectarines evaluated. The trend of the carotenoids content after postharvest ripening was found to be cultivar-dependent, while TAA or TPC showed an increase in nectarines and remained unchanged in peaches. The ethanol/acetone mix was able to extract almost the double of antioxidant compounds with respect to the ethanol/HCl extract.

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