Biochemical content in fruits of peach and nectarine cultivars

In Turkey, there is an increasing interest for peach and nectarine fruits due to their sensory properties and nutritional values. The large diffusion of new peach and nectarine cultivars requires the knowledge of all fruit characteristics in connection with the cultivation area to satisfy market demand. This study seeks to determine fruit quality attributes and nutraceutical values of 7 commercially important peach (Glohaven, Dixired, Cresthaven, Redhaven, Merrill Gem Free, June Gold, and Jefferson) and 4 nectarine cultivars (Nectared4, Granstin, Cherokee, and Royal Glo) grown in Malatya region of Turkey. The fruits were evaluated for their phenolic compounds (protocatechuic, rutin, quercetin, gallic acid, catechin, chlorogenic acid, caffeic acid, syringic acid, p - coumaric acid, o - coumaric acid, phloridzin, and ferulic acid), organic acids (citric acid, tartaric acid, malic acid, succinic acid, and fumaric acid), vitamin C, and specific sugars (glucose, fructose, and sucrose). The results showed that peach and nectarine cultivars grown in the Malatya region exhibit an appreciable quality, but there are significant differences in quality properties of the fruits in different cultivars. Rutin (73549 mg kg(-1)), caffeic acid (70.142 mg kg(-1)), catechin (146.609 mg kg(-1)), and chlorogenic acid (211.879 mg kg(-1)) were major phenolic compounds in peach and nectarine fruits. Citric acid and malic acid were dominant organic acids in fruits of peach and nectarine cultivars.

Keywords:

Peach and nectarine, biochemical contents diversity,

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