Quality Parameters of Spanish Lemons with Commercial Interest
The Spanish Mediterranean region concentrates the largest producers of lemons (Citrus limon Burm. f.) at the national level where the 98.4% of the cultivated area of lemons corresponds to the varieties “Verna” and “Fino”. In this study, the morphological and chemical variations of the fruits obtain...
| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
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MDPI
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/7419 https://www.mdpi.com/2304-8158/10/1/62 |
| _version_ | 1855032603001749504 |
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| author | Aguilar-Hernández, Marlene G. Nuñez-Gómez, Damaris Forner-Giner, María A. Hernández, Francisca Pastor-Pérez, Joaquín J. Legua, Pilar |
| author_browse | Aguilar-Hernández, Marlene G. Forner-Giner, María A. Hernández, Francisca Legua, Pilar Nuñez-Gómez, Damaris Pastor-Pérez, Joaquín J. |
| author_facet | Aguilar-Hernández, Marlene G. Nuñez-Gómez, Damaris Forner-Giner, María A. Hernández, Francisca Pastor-Pérez, Joaquín J. Legua, Pilar |
| author_sort | Aguilar-Hernández, Marlene G. |
| collection | ReDivia |
| description | The Spanish Mediterranean region concentrates the largest producers of lemons (Citrus limon Burm. f.) at the national level where the 98.4% of the cultivated area of lemons corresponds to the varieties “Verna” and “Fino”. In this study, the morphological and chemical
variations of the fruits obtained in five variety/rootstock combinations were investigated in order to determine the influence and impact of the rootstock on the physicochemical properties of the fruits. The assay was carried out using three lemon varieties (“Fino 95”, “Fino 49” and “Verna”) grafted onto two different rootstocks (Citrus macrophylla and Citrus aurantium). The varieties were selected due to be consolidated commercial varieties, while the rootstocks are the most commonly used in the world. Both the morphological characteristics of the fruits (colour, weight, size) as well as their
physicochemical characteristics (total soluble solids, titratable acidity, maturity index, antioxidant activity, sugars, and organic acids) were evaluated. Based on the results, the lemons with the best
physicochemical and the best compositional characteristics were obtained in the “Fino 95” and “Fino 49” lemons grafted onto C. aurantium rootstock presented the highest quality fruits. |
| format | article |
| id | ReDivia7419 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia74192025-04-25T14:48:20Z Quality Parameters of Spanish Lemons with Commercial Interest Aguilar-Hernández, Marlene G. Nuñez-Gómez, Damaris Forner-Giner, María A. Hernández, Francisca Pastor-Pérez, Joaquín J. Legua, Pilar F60 Plant physiology and biochemistry F70 Plant taxonomy and geography Q04 Food composition Sugars Antioxidants Phenols Citrus limon Rootstocks The Spanish Mediterranean region concentrates the largest producers of lemons (Citrus limon Burm. f.) at the national level where the 98.4% of the cultivated area of lemons corresponds to the varieties “Verna” and “Fino”. In this study, the morphological and chemical variations of the fruits obtained in five variety/rootstock combinations were investigated in order to determine the influence and impact of the rootstock on the physicochemical properties of the fruits. The assay was carried out using three lemon varieties (“Fino 95”, “Fino 49” and “Verna”) grafted onto two different rootstocks (Citrus macrophylla and Citrus aurantium). The varieties were selected due to be consolidated commercial varieties, while the rootstocks are the most commonly used in the world. Both the morphological characteristics of the fruits (colour, weight, size) as well as their physicochemical characteristics (total soluble solids, titratable acidity, maturity index, antioxidant activity, sugars, and organic acids) were evaluated. Based on the results, the lemons with the best physicochemical and the best compositional characteristics were obtained in the “Fino 95” and “Fino 49” lemons grafted onto C. aurantium rootstock presented the highest quality fruits. 2021-06-09T13:10:52Z 2021-06-09T13:10:52Z 2021 article publishedVersion Aguilar-Hernández, M. G., Núñez-Gómez, D., Forner-Giner, M. Á., Hernández, F., Pastor-Pérez, J. J., & Legua, P. (2021). Quality Parameters of Spanish Lemons with Commercial Interest. Foods, 10(1), 62. 2304-8158 (e-ISSN) http://hdl.handle.net/20.500.11939/7419 10.3390/foods10010062 https://www.mdpi.com/2304-8158/10/1/62 en info:eu-repo/grantAgreement/AEI/Programa Estatal de I+D+i Orientada a los Retos de la Sociedad/RTI2018–098379-R-I00//OBTENCION, SELECCION, CARACTERIZACION Y EVALUACION DE NUEVOS PATRONES DE CITRICOS This research was funded by by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (RTI2018-098379-R-I00) and the Generalitat Valenciana. Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess MDPI electronico |
| spellingShingle | F60 Plant physiology and biochemistry F70 Plant taxonomy and geography Q04 Food composition Sugars Antioxidants Phenols Citrus limon Rootstocks Aguilar-Hernández, Marlene G. Nuñez-Gómez, Damaris Forner-Giner, María A. Hernández, Francisca Pastor-Pérez, Joaquín J. Legua, Pilar Quality Parameters of Spanish Lemons with Commercial Interest |
| title | Quality Parameters of Spanish Lemons with Commercial Interest |
| title_full | Quality Parameters of Spanish Lemons with Commercial Interest |
| title_fullStr | Quality Parameters of Spanish Lemons with Commercial Interest |
| title_full_unstemmed | Quality Parameters of Spanish Lemons with Commercial Interest |
| title_short | Quality Parameters of Spanish Lemons with Commercial Interest |
| title_sort | quality parameters of spanish lemons with commercial interest |
| topic | F60 Plant physiology and biochemistry F70 Plant taxonomy and geography Q04 Food composition Sugars Antioxidants Phenols Citrus limon Rootstocks |
| url | http://hdl.handle.net/20.500.11939/7419 https://www.mdpi.com/2304-8158/10/1/62 |
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