Pulp Browning and Bioactive Compounds in Fruits from Peach Trees Grafted on Different Rootstocks

Abstract

Aims: This study aimed at evaluating the quality of Chimarrita peaches from plants grafted on seven rootstocks on the day they were harvested and after 21 days of cold storage, followed by 3 days at room temperature. Study Design: The experiment was conducted as a randomized complete design in factorial scheme 7 rootstocks and 2 storage periods, with four repetitions of twenty fruits. Place and Duration of Study: The experiment was carried out at the Universidade Federal de Pelotas, Brazil. The experiment was conducted during the 2014/2015 season. Methodology: The peach orchard used Chimarrita cultivar grafted in seven rootstocks. Evaluations were carried out at the beginning of the experiment (harvest) and after 21 days of cold storage, followed by a 3-day commercialization simulation period at room temperature. Peaches were analyzed regarding pulp browning, content of total phenols, antioxidant activity, firmness and soluble solids. Results: Pulp browning was more intense in fruits picked from trees grafted on Tsukuba, Nemaguard, Flordaguard and Aldrighi rootstocks. Peaches with the highest content of phenolic compounds were picked from trees grafted on Okinawa on the day they were harvested and from trees grafted on Tsukuba and Flordaguard after storage. The highest antioxidant activity was found in peaches from trees grafted on Capdeboscq when they were harvested and on Nemaguard and Okinawa after storage. Conclusion: Peach rootstocks influence phenolic compounds, antioxidant activity and soluble solids at the time of harvesting and after storage. Pulp browning was less intense in peaches picked from plants grafted on the Okinawa rootstock after cold storage followed by commercialization simulation. Phenolic compounds, antioxidant activity and firmness of peaches decreased after storage, regardless of the rootstock.