title: Antioxidant capacity, quality, and anthocyanin and nutrient contents of several peach cultivars [Prunus persica (L.) Batsch] grown in Spain.
abstract: Antioxidant capacity, quality, and anthocyanin and nutrient contents of 106 peach cultivars from different breeding programs were evaluated at the Estació Experimental de Lleida, IRTA (Catalonia, Spain), during two growing seasons (2010 and 2011). High variability was found among cultivars within each quality trait, where different cultivars were scored as the best and the worst. For example, a 5-fold range (2.17-12.07 g of malic acid L⁻¹), 6-fold range (144.20-711.73 μg of Trolox g⁻¹ of FW), and 11-fold range (0.70-11.43 mg of cyanidin-3-glucoside kg⁻¹ of FW) were observed in titratable acidity, relative antioxidant capacity, and anthocyanin content, respectively. The breeding program within each fruit type (melting peach, nectarine, and flat peach) and qualitative pomological traits also had significant effects on the quality. Nevertheless, each breeding program had specific characteristics that distinguished it from the others. Even so, within each breeding program, there is high variability among cultivars. Therefore, growers should not base their strategy exclusively on the choice of breeding program. Principal component analysis for each fruit type (melting peach, nectarine, nonmelting peach, and flat peach) allowed a selection of a set of cultivars from different breeding programs with the highest quality performance. For example, cultivars such as 'Azurite', 'IFF 1230', 'Amiga', 'Fire Top', 'African Bonnigold', 'Ferlot', 'Mesembrine', and 'Platifirst' had higher sweetness and flavor compared to the others. Therefore, this study could help breeders to make decisions for the selection of new cultivars able to improve the quality features of fruit intake, technicians to know better quality performance of peach cultivars, and consumers to meet their expectations for fruit with high health benefits and a specific taste.
authors.affiliation: Estació Experimental de Lleida, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Av. Rovira Roure 191, E-25198 Lleida, Spain.
authors.forename: G
authors.initials: G
authors.lastname: Reig
authors.forename: I
authors.initials: I
authors.lastname: Iglesias
authors.forename: F
authors.initials: F
authors.lastname: Gatius
authors.forename: S
authors.initials: S
authors.lastname: Alegre
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000096:biosynthesis; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001947:Breeding; D005518:Food Preferences; D063427:Food Quality; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D006801:Humans; D009753:Nutritive Value; D027861:Prunus / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D013030:Spain
chemical_list: D000872:Anthocyanins; D000975:Antioxidants