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The pomegranate tree is cultivated and its fruits consumed since ancient times. This tree is typical of the Mediterranean climate, with high thermal demands to mature properly. The main objective of this work was to study the influence of the fruit bagging technique on the morphometric and biochemical characteristics of the pomegranate fruits of two new varieties that are currently cultivated in the Southeast of Spain. The results indicated that the fruit bagging presented a significant effect on the weight, equatorial diameter, height and shape of the fruit, however, it did not show any influence on the peel thickness. No significant differences have been observed in the number of healthy fruits with and without bagging, however, the number of cracked fruits with Cryptoblabes gnidiella damage was higher for the non-bagged fruits. The fruit bagging presented a significant effect on the total soluble solids, maturity index, glucose, α-punicalagin, α + β-punicalagin and ellagic acid, but it did not show influence on pH, acidity, ABTS, DPPH, FRAP, total phenols, fructose, citric, malic, and quinic acid, β-punicalagin and anthocyanins. The internal fruit color was not affected by the bagging, although it did affect the external color of the fruit, and unevenly depending on the variety. Based on the results, it can be said that bagging can improve the quality of the fruit by reducing damage from pests and pathophysiology, and this benefit compensates or even exceeds the negative effects of bagging on peel color.

The chemical composition of 19 pomegranate cultivars was analysed to demonstrate the wide diversity among pomegranate juices. The individual phenolic compounds and anthocyanins were measured by HPLC-DAD-MS/MS-ESI. The antioxidant activity, total phenolics, organic acid, sugar profile and colour were also measured. Ten phenolic compounds (mainly hydrolysable tannins and ellagic acid derivatives) and six anthocyanins (especially cyanidin 3-O-diglucoside and cyanidin 3,5-O-diglucoside) were identified and quantified. Cultivars HIZ and WOND had the highest a* (6.50 and 6.52, respectively) value which corresponded to the highest total concentration of anthocyanins (259 and 217 µM of cyanidin 3-O-glucoside, respectively) and antioxidant activity in the hydrophilic fraction (172 and 149 mg eq Trolox/100 mL, respectively). Total phenolic content ranged from 90 to 145 mg GAE/100 mL. The WOND cultivar presented the highest values in total organic acids (3.09 g/100 mL) and ME13 cultivar in sugars (15.3 g/100 mL).

Lemon (Citrus limon L. Burm. f.) is used for fresh consumption because it is rich in several nutraceutical products especially vitamin C. The physicochemical properties and the bioactive compounds of the peel, such as the essential oil, are strictly depended on the genotype. In this context, peel and juice qualitative traits of 24 lemon cultivars were described: 20 varieties of the Italian germplasm, mostly belonging to Femminello (F.) lines, and 4 international varieties were studied. This study which may be considered one of the few examples carried out on a large number of varieties of a single Citrus species, was conducted over two years and the oils collected by hydro-distillation of the flavedo were analyzed by GC-FID and GC-MS. Differences were observed in the oil yields. For an easier comparison the essential oils' component were subdivided in five classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpene hydrocarbons, oxygenated sesquiterpenes and others (not terpenoidic compounds). Among the monoterpene hydrocarbons, in all the cultivars the most abundant compounds were limonene, followed by β-pinene and γ-terpinene. In particular, Monachello showed the highest content of monoterpene hydrocarbons, while the lowest value was observed in F. Carrubaro, Fino and Akragas. Femminello lines are interesting cultivars for qualitative traits of the juice (organic acids and vitamin C) and for the highest content of volatile compounds in the peel, such as limonene, myrcene, β-pinene, α-pinene, γ-terpinene and sabinene. Significant differences in morphological and physicochemical traits were observed: fruits of Lemox, F. Adamo and F. Scandurra showed to be seedless, while high acidity content was observed in F. 2Kr, which also showed the highest vitamin C content. [Display omitted] • Lemox, F. Adamo, F. Scandurra and F. Cerza cultivars resulted seedless. • The juice of F. 2Kr showed the highest content of vitamin C. • PCA analysis indicated geranial, neral, neryl and geranyl acetate as main descriptors. • LDA analysis discriminated Femminello genotypes by identifying biological markers. [ABSTRACT FROM AUTHOR]

The chemical composition of 19 pomegranate cultivars was analysed to demonstrate the wide diversity among pomegranate juices. The individual phenolic compounds and anthocyanins were measured by HPLC-DAD-MS/MS-ESI. The antioxidant activity, total phenolics, organic acid, sugar profile and colour were also measured. Ten phenolic compounds (mainly hydrolysable tannins and ellagic acid derivatives) and six anthocyanins (especially cyanidin 3- O -diglucoside and cyanidin 3,5- O -diglucoside) were identified and quantified. Cultivars HIZ and WOND had the highest a * (6.50 and 6.52, respectively) value which corresponded to the highest total concentration of anthocyanins (259 and 217 µM of cyanidin 3- O -glucoside, respectively) and antioxidant activity in the hydrophilic fraction (172 and 149 mg eq Trolox/100 mL, respectively). Total phenolic content ranged from 90 to 145 mg GAE/100 mL. The WOND cultivar presented the highest values in total organic acids (3.09 g/100 mL) and ME13 cultivar in sugars (15.3 g/100 mL). [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate and compare 'Clemenules' mandarin on fourteen rootstocks: 'Carrizo' citrange, 'Swingle' citrumelo, 'Cleopatra' mandarin, Macrophylla, Volkameriana, C-35 and eight new hybrids rootstocks developed at the Instituto Valenciano de Investigaciones Agrarias in Valencia, Spain. Some organoleptic and nutritive parameters related to fruit quality (total soluble solids, total acidity, organic acids and sugars), the content of bioactive compounds (total phenolics) as well as the total antioxidant activity (TAA) due to hydrophilic (H-TAA) and lipophilic (L-TAA) compounds have been determined in Clementine juices. Results showed that rootstock plays an important role in determining the organoleptic and nutritive quality, as well as the concentration of bioactive compounds. Ripening index ranged from 16.9 to 24.2 and total acidity from 5.19 to 8.37g citric acid L-1. The major organic acids detected were citric and tartaric acids and they varied among rootstocks too. Sucrose was the main sugar for all rootstocks. The antioxidant activity and total phenolic results were affected considerably by the rootstock. Given the differences on bioactive compounds concentration and antioxidant activity between rootstocks, these parameters should be included as an important factor in future breeding program to obtain new scion-stock combinations with enhanced bioactive compounds. [ABSTRACT FROM AUTHOR]

Highlights: [•] The dwarfing Spanish rootstock F&A 418 may be recommended as rootstock for juice production of citrus. [•] Fruit from trees on Cleopatra mandarin had the highest crude fiber. [•] The highest content of total sugars was found on F&A 418, this could be interesting for industrial juice. [Copyright &y& Elsevier]

Six pomegranate (Punica granatum L.) cultivars belonging to the ‘Mollar’ group were evaluated under homogeneus growing conditions. Chemical parameters, such as sugars, organic acids, and anthocyanin contents, and other quality parameters, including fruit weight, pH, total soluble solids, titratable acidity, and colour, were evaluated. Fruit weight was not significantly affected by cultivar. The highest TSS content was detected in juice from MO6 (15.81 °Brix). All cultivars were sweet, and the ripening index ranged from 59.14 (ME5) to 87.95 (MO6). The composition of pomegranate juice was dependent on the cultivar. Glucose was the major sugar in all evaluated cultivars (60–64% of total sugars), followed by fructose, maltose, and sucrose. Among the detected organic acids, citric acid was the predominant (>54%). The total anthocyanin content ranged from 72 to 200 mg per litre of juice, being the main anthocyanin cyanidin 3-glucoside followed by cyanidin 3,5-diglucoside. The principal component analysis and cluster analysis showed high dissimilarity levels in cultivars ME5, MO6, MA4, and MA5. [ABSTRACT FROM AUTHOR]

Commercial juices of sweet pomegranates and fresh juices of sour–sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by high-performance liquid chromatography, while volatiles were extracted using hydrodistillation and analysed by gas chromatography–mass spectrometry and gas chromatography–flame ionisation detector. Malic acid was predominant in sweet juices while citric acid in sour–sweet samples. Fructose and glucose were found as the predominant sugars in all juices. A total of 18 compounds were found in pomegranate aroma profile, including monoterpenes, aldehydes, alcohols, monoterpenoids and linear hydrocarbons; the most abundant compounds were 3-carene, α-terpinene and α-terpineol. The total concentration of volatiles ranged from 2.0 up to 5.1 mg/L, with commercial samples presenting higher total concentrations due to the presence of peel volatiles. The high potential of sour-sweet pomegranate fruits for the juice industry was supported by (a) the high values of positive attributes, such as colour and fresh pomegranate flavour and (b) the high overall liking of consumers. [ABSTRACT FROM PUBLISHER]

Abstract: Since quince (Cydonia oblonga) currently shows high genetic variability, along with the precarious state of preservation of the species in some cultivation areas, the study evaluated morphological, chemical and organoleptically five quince clones (MEMB1, MEMB2, MEMB3, MEMB4, and MEMB5) in the Southeast of Spain. Leaf characterisation generally showed ovate leaves, cordate base, mucronated apex and obtuse apex angle. Globose fruits predominated in all clones. Total soluble solids (TSS) ranged from 11.5°Brix to 14.7°Brix), and the predominant sugars were fructose and glucose; MEMB3 yielded the highest sugar content of all (17.93%). While malic was the main organic acid (0.78%) followed by tartaric (0.22%), quince juice yielded very low citric acid (0.009–0.014%). Besides, quince generally showed high crude fiber contents (8.14% for MEMB1), low fat contents and can weight up to 290g. The characterised clones were appropriate for both fresh consumption and processing due to their semi-hard pulp and low astringency. [Copyright &y& Elsevier]

Abstract: This study investigates the influence of a commercial product, Biopron®, consisting of the bacteria Azospirillum brasilense and Pantoea dispersa on sweet pepper fruits (Capsicum annuum L.) under limited N supply. When the N supply was reduced from 12 (control) to 7mmolL−1, the concentration of total-N in the fruits was significantly reduced in both inoculated and non-inoculated plants. The N supply or inoculation did not affect the dry matter content or fruit firmness, but non-inoculated fruit with low N showed a decrease in pericarp thickness and a significant increase in the color parameter a * compared with the control. Under limited N, inoculation increased the concentration of citric, ascorbic and succinic acids in green fruit compared with non-inoculated fruit, which showed lower values than control fruit. At a later (yellow) stage of development, only succinic acid showed a response to inoculation. Fruit peroxidase (EC 1.11.1.7) activity in fruit of inoculated plants was lower than that observed for non-inoculated fruit grown at both high- and low-N. In contrast, in yellow fruit, total phenolic compounds were increased under N limitation, with no inoculation effect. Our study shows that the effect of plant associative bacteria is not directly related with the increased potential availability of nutrients for uptake, especially for fruit quality characteristics. [Copyright &y& Elsevier]