Physical changes and physiological characteristics of red and green peel during nectarine (cv. Hu018) maturation

Authors

  • Mingshen Su,

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    2. Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 20l106, China
    Search for more papers by this author
  • Kunsong Chen,

    Corresponding author
    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    • Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China.
    Search for more papers by this author
  • Zhengwen Ye,

    1. Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 20l106, China
    Search for more papers by this author
  • Bo Zhang,

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    Search for more papers by this author
  • Juan Guo,

    1. School of Foreign Languages, Shanghai Institute of Foreign Trade, Shanghai 201403, China
    Search for more papers by this author
  • Changjie Xu,

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    Search for more papers by this author
  • Chongde Sun,

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    Search for more papers by this author
  • Jiukai Zhang,

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    Search for more papers by this author
  • Xian Li,

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    Search for more papers by this author
  • Aizhong Wu,

    1. Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 20l106, China
    Search for more papers by this author
  • Wanpeng Xi

    1. Laboratory of Fruit Quality Biology/The State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
    Search for more papers by this author

Abstract

BACKGROUND: The aim of this study was to determine physical changes in nectarine and distinctive physiological characteristics related to red and green peel under stresses occurring during fruit maturation, information on which is currently not available.

RESULTS: Fruit firmness increased from 4 to 6 weeks after blooming (WAB) then decreased from 6 WAB until ripening. Anthocyanins in red and green peel during nectarine maturation were identified by high-performance liquid chromatography as cyanidin 3-glucoside together and, at a much lower level, cyanidin 3-rutinoside. Cyanidins in red and green peel decreased from 4 to 8 WAB then increased from 8 to 12 WAB. Anthocyanin contents were positively correlated with PAL, POD, A*, MDA and Oequation image values and inversely correlated with L* and B* values. Red and green peel during maturation could be separated by hierarchical cluster analysis of the tested data.

CONCLUSION: This study has provided an overview of red and green peel characteristics during nectarine (cv. Hu018) maturation. Values of A*, anthocyanins, Oequation image, MDA, PAL, PPO and POD in red peel were higher than those in green peel, while values of L*, B* and chroma in red peel were lower than those in green peel throughout fruit maturation. Copyright © 2011 Society of Chemical Industry

Ancillary