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Acta Physiologiae Plantarum

, 41:154 | Cite as

Physiological behaviors and fruit quality changes in five peach cultivars during three ripening stages in a semi-arid climate

  • Monia GuizaniEmail author
  • Samira Maatallah
  • Samia Dabbou
  • Maria Serrano
  • Hichem Hajlaoui
  • Ahmed Noureddine Helal
  • Soumaya Kilani-Jaziri
Original Article
  • 65 Downloads

Abstract

In the present study, five Prunus persica L. cultivars, covering all the peach season production in Tunisia, were tested. Flordastar (FS) and Early Maycrest (EMC) which are early cultivars, Rubirich (RUB) which is a cultivar of season and Sweet Cap (SC) and O’Henry (O’H) which are late cultivars. Phenological stages and gas exchange parameters were followed. Fruit quality, sugar and organic acids profile as well as bioactive compounds and antioxidant activities were investigated in exocarp and mesocarp during three ripening stages (1, 2 and 3). The results showed a significant difference in chlorophyll content and assimilation rate among cultivars. In addition, significant difference found in total phenol contents among cultivars and it was ranged in mesocarp between 673.61 and 1966.21 mg 100 g−1 DW in RUB and SC, respectively, during stage 1. During ripening, there was a significant rise in sugar and soluble solids content and a decrease in citric and malic acids in addition to titratable acidity. Phenolic compounds decreased during ripening as well as ABTS and DPPH activities. ABTS activity decreased by 58.35% for FS mesocarp while DPPH activity decreased by 40.81% from stage 1 to stage 3. In conclusion, our results attested that fruit in stage 1 was more abundant in organic acid and phenolic compounds, while fruit in stage 3 was less firm, had best color and concentrated with sugar and total soluble contents. Sweet Cap cultivar exhibited a high phenolic compounds concentration and great antioxidant activity compared to other cultivars.

Keywords

Prunus persica Leaf chlorophyll Photosynthetic assimilation Sugars Organic acids Phenols Ripening stages 

Notes

Acknowledgements

We thank Daniel Valero “Department of Food Technology Spain” for his assistance in HPLC analysis. We are grateful to Basma Fersi and Najib Elmenafigi for their help in the experimental work. The research was carried in the Regional Agricultural Research Center, Sidi Bouzid, Tunisia.

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Copyright information

© Franciszek Górski Institute of Plant Physiology, Polish Academy of Sciences, Kraków 2019

Authors and Affiliations

  1. 1.Unit of Bioactive and Natural Substances and Biotechnology UR17ES49, Dentistry FacultyUniversity of MonastirMonastirTunisia
  2. 2.Department of Pharmaceutical Sciences, Faculty of Pharmacy of MonastirUniversity of MonastirMonastirTunisia
  3. 3.Dentistry FacultyUniversity of MonastirMonastirTunisia
  4. 4.Institution of Research and Higher Education Agriculture (IRESA), Regional Center for Agricultural ResearchSidi BouzidTunisia
  5. 5.Non-Conventional Water Valuation Research Laboratory (LR VENC)INRGREFTunisTunisia
  6. 6.Department of Applied BiologyUniversity Miguel HernándezElcheSpain
  7. 7.Laboratory of Bioresources: Integrative Biology and Valorization at Higher Institute of Biotechnology of MonastirUniversity of MonastirMonastirTunisia

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