Effect of rootstocks and harvesting time on the nutritional quality of peel and flesh of peach fruits.

The influence was evaluated of four rootstocks (Ishtara, Mr. S 2/5, GF 677 and Barrier 1) and of harvesting time (early, middle, late) on the quality characteristics and nutritional value (vitamin C, phenols, carotenoids, total antioxidant capacity) of 'Flavorcrest' peach. The better rootstocks were Mr. S 2/5 (low-vigour) and Barrier 1 (high-vigour). In particular, Flavorcrest fruit on Mr. S 2/5 and on Barrier 1 rootstocks had higher antioxidant capacities and also higher phytochemical content, although fruits on Mr. S 2/5 were less firm. Flesh firmness was best for fruits at mid-harvest (H2, 7 July 2006), whereas phytochemical contents were best at late harvest (H3, 13 July 2006), when, for all rootstocks, the best nutritional characteristics were also recorded. Total antioxidant capacity and phytochemical content were determined for the peel and flesh. The results show that removal of peel from peach results in a significant loss of total antioxidant capacity.

[1]  G. Charalambous.  Shelf life studies of foods and beverages : chemical, biological, physical and nutritional aspects , 1993 .

[2]  D. Inzé,et al.  Extraction and determination of ascorbate and dehydroascorbate from plant tissue. , 1995, Analytical biochemistry.

[3]  A. Lojek,et al.  Comparative content of some bioactive compounds in apples, peaches and pears and their influence on lipids and antioxidant capacity in rats. , 2002, The Journal of nutritional biochemistry.

[4]  Xianzhong Wu,et al.  Antioxidant activity of apple peels. , 2003, Journal of agricultural and food chemistry.

[5]  I. Chun,et al.  The Influence of Spacing and Rootstock on Foliar Mineral Nutrition and Fruit Quality of ‘Fuji’ Apple Trees , 2001 .

[6]  Jing-yu Wei,et al.  Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract , 2006 .

[7]  D. Chalmers,et al.  Control of peach tree growth and productivity by regulated water supply, tree density, and summer pruning [Trickle irrigation] , 1981 .

[8]  D. Chlebowska,et al.  Effect of a rootstock and tree location on yield and fruit quality of 'King Jonagold' apples. , 2000 .

[9]  Veronica Dewanto,et al.  Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. , 2002, Journal of agricultural and food chemistry.

[10]  A. Pardossi,et al.  Biochemical aspects in two minimally processed lettuces upon storage , 2007 .

[11]  M. Battino,et al.  The rootstock effects on plant adaptability, production, fruit quality, and nutrition in the peach (cv. ‘Suncrest’) , 2005 .

[12]  A. Waterhouse,et al.  HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums. , 2001, Journal of agricultural and food chemistry.

[13]  A. Pardossi,et al.  Biochemical study of leaf browning in minimally processed leaves of lettuce (Lactuca sativa L. var. acephala). , 2005, Journal of agricultural and food chemistry.

[14]  G. Charalambous.  Shelf life studies of foods and beverages , 1993 .

[15]  L. Cisneros-Zevallos,et al.  Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties , 2006 .

[16]  N. Pellegrini,et al.  Plant genotype affects total antioxidant capacity and phenolic contents in fruit. , 2005, Nutrition.

[17]  Paul D. Prenzler,et al.  Phenolic compounds and their role in oxidative processes in fruits , 1999 .

[18]  Hussain Al-Wandawi,et al.  Tomato processing wastes as essential raw materials source , 1985 .

[19]  F. Tomás-Barberán,et al.  Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. , 2002, Journal of agricultural and food chemistry.

[20]  Luis Cisneros-Zevallos,et al.  The Increase in Antioxidant Capacity after Wounding Depends on the Type of Fruit or Vegetable Tissue , 2022 .

[21]  S. K. Lee,et al.  Preharvest and postharvest factors influencing vitamin C content of horticultural crops. , 2000 .

[22]  G. Savage,et al.  Antioxidant activity in different fractions of tomatoes , 2005 .

[23]  R. Dixon,et al.  Stress-Induced Phenylpropanoid Metabolism. , 1995, The Plant cell.

[24]  B. Tomlinson,et al.  Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation , 2002, British Journal of Nutrition.

[25]  S. Kondo,et al.  Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars , 2002 .

[26]  D. Birt,et al.  Dietary agents in cancer prevention: flavonoids and isoflavonoids. , 2001, Pharmacology & therapeutics.

[27]  D. Barrett,et al.  Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars. , 2000, Journal of agricultural and food chemistry.

[28]  T. Thomidis,et al.  Effect of 14 peach rootstocks on the yield, fruit quality, mortality, girth expansion and resistance to frost damages of May Crest peach variety and their susceptibility on , 2005 .