Quality Parameters of Spanish Lemons with Commercial Interest

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Jan 1

PMID 33383929

Citations 7

Authors

Marlene G Aguilar-Hernandez

Damaris Nunez-Gomez

Maria Angeles Forner-Giner

Francisca Hernandez

Joaquin J Pastor-Perez

Pilar Legua

Affiliations

Soon will be listed here.

Abstract

The Spanish Mediterranean region concentrates the largest producers of lemons ( 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 ( and ). 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 rootstock presented the highest quality fruits.

Citing Articles

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Yang M, Zheng E, Lin Z, Miao Z, Li Y, Hu S Foods. 2024; 13(20).

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Melatonin as an Efficient and Eco-Friendly Tool to Increase Yield and to Maintain Quality Attributes during Lemon Storage.

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Melatonin Postharvest Treatment in Leafy 'Fino' Lemon Maintains Quality and Bioactive Compounds.

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PMID: 37569248 PMC: 10418853. DOI: 10.3390/foods12152979.

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