Chemical evaluation and effect of bagging new peach varieties introduced in southern Minas Gerais - Brazil

Food Science and Technology (Campinas)

Annete De Jesus Boari Lima²  Ângelo Alberico Alvarenga²  Marcelo Ribeiro Malta²  Deyse Gebert¹  Elisa Boari De Lima¹ 

[1] ,Empresa de Pesquisa Agropecuária de Minas Gerais Unidade Regional do Sul de Minas Lavras MG ,Brasil

关键词: peach;    chemical constituents;    bagging;   

DOI  :  10.1590/S0101-20612013005000077

来源: SciELO

【 摘 要 】

Brazilian peach production is insufficient for domestic supply. Aiming to increase production in the state of Minas Gerais, 16 new peach tree varieties were introduced in the Serra da Mantiqueira region and their fruit were analyzed for sugar, total phenol and total carotenoid contents by colorimetric methods, and for organic acid content by high-performance liquid chromatography. In addition, we examined the effect of fruit bagging on the levels of such constituents. To do so, the fruit of half the trees of each variety were bagged. The levels of sugars, phenols, carotenoids and organic acids are genotypic characteristics and significantly differed among varieties. Despite being a good form of fruit protection, providing better aspect and reducing the need for pesticides, bagging leads to lower contents of components such as sugars, phenols and organic acids in most varieties. However, it cannot be stated that this practice interferes with sensory characteristics. Knowledge of the chemical constituents of these new varieties allows determining those ideal for fresh consumption (e.g., "Maciel", "Diamante", "T. Beauty", "Ouromel 2" and "C.1056", among others) and those more suitable for industrial processing (e.g., "A. Gold", "C.1122" and "C.1050"), as well as those which serve both purposes.

【 授权许可】

CC BY   
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