The compositions of three peach juices obtained from the cultivars Redhaven, Suncrest and Maria Marta, respectively, were studied. The fruits were grown in the Emilia-Romagna region (Italy). The juices were characterised by pH, CIE L*, a*, b* colour values, soluble solids, individual carbohydrates, organic acids, and phenolic compounds. Univariate analysis disclosed some significant differences among the compositions of the varietal peach juices. Principal component revealed clear group structures in the data matrix, the most relevant variables being glucose, fructose, sorbitol, malic acid, L* and b*-values. Suncrest peach juice was clearly distinguished from Redhaven and Maria Marta juices. © 2002 Elsevier Science Ltd. All rights reserved.
Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy / Versari A.; Castellari M.; Parpinello G.P.; Riponi C.; Galassi S.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 76:2(2002), pp. 181-185. [10.1016/S0308-8146(01)00261-8]
Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy
Versari A.
Membro del Collaboration Group
;Parpinello G. P.Membro del Collaboration Group
;Riponi C.Membro del Collaboration Group
;Galassi S.Membro del Collaboration Group
2002
Abstract
The compositions of three peach juices obtained from the cultivars Redhaven, Suncrest and Maria Marta, respectively, were studied. The fruits were grown in the Emilia-Romagna region (Italy). The juices were characterised by pH, CIE L*, a*, b* colour values, soluble solids, individual carbohydrates, organic acids, and phenolic compounds. Univariate analysis disclosed some significant differences among the compositions of the varietal peach juices. Principal component revealed clear group structures in the data matrix, the most relevant variables being glucose, fructose, sorbitol, malic acid, L* and b*-values. Suncrest peach juice was clearly distinguished from Redhaven and Maria Marta juices. © 2002 Elsevier Science Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
