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Food Chem

Title:		"Relationship between fruit density and quality parameters, levels of sugars, organic acids, bioactive compounds and volatiles of two nectarine cultivars, at harvest and after ripening"
Author(s):		Aubert C; Chalot G; Lurol S; Ronjon A; Cottet V;
Address:		"Centre Technique Interprofessionnel des Fruits et Legumes (Ctifl), route de Molleges, F-13210 Saint-Remy-de-Provence, France. Electronic address: aubert@ctifl.fr. Centre Technique Interprofessionnel des Fruits et Legumes (Ctifl), route de Molleges, F-13210 Saint-Remy-de-Provence, France. Centre Technique Interprofessionnel des Fruits et Legumes (Ctifl), route de Molleges, F-13210 Saint-Remy-de-Provence, France; UMR Qualisud, Laboratoire de Physiologie des Fruits et Legumes, Universite d'Avignon et des Pays de Vaucluse, 301 rue Baruch de Spinoza, BP 2139, F-84916 Avignon cedex 9, France. Centre Technique Interprofessionnel des Fruits et Legumes (Ctifl), 751 chemin de Balandran, F-30127 Bellegarde, France"
Journal Title:		Food Chem
Year:		2019
Volume:		20190606
Issue:
Page Number:		124954 -
DOI:		10.1016/j.foodchem.2019.124954
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"In this study, fruits of two nectarine cultivars, harvested at commercial ripeness, were sorted into three density groups. Physicochemical parameters (mean weight, firmness, dry matter, soluble solids content, titratable acidity) and the levels of sugars, organic acids, vitamin C, polyphenols and volatiles were then determined at harvest and after ripening. A sensory ranking test was also performed on ripened nectarines to compare quality attributes (firmness, sweetness, acidity, and aroma). In both cultivars, ripened nectarines of higher density had significantly higher levels of dry matter, soluble solids content, sugars, ascorbic acid, polyphenols and volatiles. Among polyphenols, the levels of hydroxycinnamic acids were 30-40% significantly higher in nectarines of higher density. Among volatiles, levels of lactones, well-known key aroma compounds in nectarines, were also 2-3 times significantly higher in ripened fruits of higher density. Consistent with these results, nectarines of higher density were significantly ranked sweeter and more aromatic in both cultivars"
Keywords:		Ascorbic Acid/analysis Food Analysis/methods Food Quality Fruit/*chemistry/physiology Humans Odorants/analysis Polyphenols/analysis Prunus persica/*chemistry Sugars/*analysis Taste Volatile Organic Compounds/*analysis Bioactive compounds Density Nectarine;
Notes:		"MedlineAubert, Christophe Chalot, Guillaume Lurol, Sebastien Ronjon, Alexis Cottet, Valentine eng England 2019/06/30 Food Chem. 2019 Nov 1; 297:124954. doi: 10.1016/j.foodchem.2019.124954. Epub 2019 Jun 6"