Apricot (Prunus armeniaca L.) fruit quality attributes and phytochemicals under different crop load

dc.contributor.author	Roussos, PA	en
dc.contributor.author	Sefferou, V	en
dc.contributor.author	Denaxa, N-K	en
dc.contributor.author	Tsantili, E	en
dc.contributor.author	Stathis, V	en
dc.date.accessioned	2014-06-06T06:51:11Z
dc.date.available	2014-06-06T06:51:11Z
dc.date.issued	2011	en
dc.identifier.issn	03044238	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.scienta.2011.04.021	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5378
dc.subject	Antioxidant capacity	en
dc.subject	Crop load	en
dc.subject	Fruit quality	en
dc.subject	Phenolics	en
dc.subject	Yield efficiency	en
dc.subject.other	antioxidant	en
dc.subject.other	carbohydrate	en
dc.subject.other	crop yield	en
dc.subject.other	cultivar	en
dc.subject.other	dicotyledon	en
dc.subject.other	phenolic compound	en
dc.subject.other	phytochemistry	en
dc.subject.other	qualitative analysis	en
dc.subject.other	thinning	en
dc.subject.other	Prunus armeniaca	en
dc.title	Apricot (Prunus armeniaca L.) fruit quality attributes and phytochemicals under different crop load	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.scienta.2011.04.021	en
heal.publicationDate	2011	en
heal.abstract	Three apricot (Prunus armeniaca L.) cultivars were subjected to different degrees of fruit thinning during pit hardening. At harvest fruit quality characteristics were assessed, along with phytochemicals' concentration, such as carbohydrates, phenolic compounds and organic acids. Antioxidant capacity of the pulp was estimated by diphenyl picryl hydrazyl and ferric reducing antioxidant power assays. Thinning improved fruit weight in two of the three cultivars with a subsequent decrease in fruit firmness, without significant effect on total soluble solid content and titratable acidity. The skin color was not influenced by thinning, but carbohydrate concentration and sweetness index increased. Total phenol concentration increased with thinning, without any similar increase of the major individual phenolic compounds detected (neo-chlorogenic acid, chlorogenic acid, rutin, catechin, epicatechin, ferulic acid, p-coumaric acid and caffeic acid). The antioxidant capacity of the pulp was not influenced by thinning. In overall, thinning enhanced the pomological traits of apricot fruits as well as their phytochemical content. © 2011 Elsevier B.V.	en
heal.journalName	Scientia Horticulturae	en
dc.identifier.issue	3	en
dc.identifier.volume	129	en
dc.identifier.doi	10.1016/j.scienta.2011.04.021	en
dc.identifier.spage	472	en
dc.identifier.epage	478	en