Quality of autochthonous Sicilian plums

Francesco Sottile, Maria Beatrice Del Signore, Cristiana Peano, Vincenzo Girgenti, Nicole Roberta Giuggioli

Risultato della ricerca: Articlepeer review

2 Citazioni (Scopus)

Abstract

Thirty four plum local varieties and accessions obtained from different growing area of the Sicilianisland were analyzed for their qualitative and nutraceutical properties and three commercialcultivar were used as references. These properties included the fruit fresh weight (g), the pulpfirmness (FFF), the total soluble solids (TSS), the titratable acidity (TA), the total anthocyanins,the phenolics content and the antioxidant activity.This preliminary study showed significantly differeces among the plums; Zuccarato giallo andPrunu Niuru presented TSS higher than the commercial cultivars (24.9 and 21.6 °Brix respectively)and interesting data obtained on the nutraceutical compounds values suggested these localcultivars as sources of polyphenols (Zuccarato giallo with 663 mg GA/100 gFW) and naturalantioxidants (Pruno Regina with 47.46 Fe2+/100 gFW). The characterization of these plums couldrepresent also an important resource for the international activity in the genetic improving andthe collection of the more interesting quality traits could be useful for improving the Prunus databaseactually in use.
Lingua originaleEnglish
pagine (da-a)320-329
Numero di pagine10
RivistaItalian Journal of Food Science
Volume27
Stato di pubblicazionePublished - 2015

All Science Journal Classification (ASJC) codes

  • Food Science

Fingerprint Entra nei temi di ricerca di 'Quality of autochthonous Sicilian plums'. Insieme formano una fingerprint unica.

Cita questo