title: Phenotypic characterization of qualitative parameters and antioxidant contents in peach and nectarine fruit and changes after jam preparation.
abstract: BACKGROUND
  Sugars and antioxidants in peaches contribute to fresh fruit quality and nutrition; however, information on widely grown cultivars and changes induced after peach jam preparation is limited. In the present study, colour, sugars and antioxidant parameters were determined in fruit and jam from 45 peach and nectarine cultivars.
  
  
  RESULTS
  Pronounced varietal differences were found in sorbitol (42-fold range), total phenolics (TPs) and antioxidant capacities (10- to 19-fold range). Sorbitol levels were greater in non-melting peach, followed by nectarine, and lower values were found in melting peach cultivars. Late-harvested peach and nectarine cultivars tended to have a higher soluble solid content and antioxidant potential. Cultivars with relatively high antioxidant contents produced darker and redder jams, containing more antioxidants, than the jam or the fruit from the other cultivars. Jam-TPs were reduced by 48% compared to fruit-TPs, with greater reduction being noted in high antioxidant cultivars. The most favorable jam organoleptic characteristics were found in 'Morsiani 90', 'Amiga', 'Romea' and 'Alirosada', as well as in non-melting compared to melting peach cultivars.
  
  
  CONCLUSIONS
  The best cultivars for each fruit flesh type and jam were identified. Peach jam could be an alternative substitute when fresh fruit is not available and when it is prepared with high antioxidant cultivars. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Deciduous Fruit Trees, Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization 'Demeter', 38 R.R. Station, Naoussa, Greece.
authors.forename: Pavlina
authors.initials: P
authors.lastname: Drogoudi
authors.affiliation: Laboratory of Food Engineering and Processing, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece.
authors.forename: Dimitrios
authors.initials: D
authors.lastname: Gerasopoulos
authors.affiliation: Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, Athens, Greece.
authors.forename: Mina
authors.initials: M
authors.lastname: Kafkaletou
authors.affiliation: Laboratory of Pomology, Department of Crop Science, Agricultural University of Athens, 75 Iera Odos, Athens, Greece.
authors.forename: Eleni
authors.initials: E
authors.lastname: Tsantili
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D005511:Food Handling; D005638:Fruit / Q000737:chemistry* / Q000145:classification; D010641:Phenotype; D028321:Plant Preparations / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry* / Q000145:classification; D000068239:Prunus persica / Q000737:chemistry / Q000145:classification
chemical_list: D000975:Antioxidants; D028321:Plant Preparations
keywords: Prunus persica; antioxidants; fruit; jam; sensorial analyses; sugars