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Article

Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

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Plant Production and Microbiology Department, Orihuela Polytechnical High School (EPSO), Miguel Hernández University of Elche, Ctra de Beniel, km 3.2, 03312 Orihuela, Spain
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Department of Agro-Food Technology, Orihuela Polytechnical High School (EPSO), Miguel Hernández University of Elche, Ctra. Beniel Km 3.2, 03312 Orihuela, Spain
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Departament of Pomology, Estación Experimental de Aula Dei (CSIC), Avenida de Montañana 1005, 50059 Zaragoza, Spain
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Author to whom correspondence should be addressed.
Agronomy 2020, 10(8), 1093; https://doi.org/10.3390/agronomy10081093
Received: 10 June 2020 / Revised: 18 July 2020 / Accepted: 23 July 2020 / Published: 28 July 2020
The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties. View Full-Text
Keywords: bioactive compounds; diversity; genetic resources; malus × domestica borkh; SSR markers bioactive compounds; diversity; genetic resources; malus × domestica borkh; SSR markers
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MDPI and ACS Style

Martínez, R.; Legua, P.; Hernández, F.; Carbonell-Barrachina, Á.; Gogorcena, Y.; Martínez-Nicolás, J.J.; Melgarejo, P. Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”. Agronomy 2020, 10, 1093. https://doi.org/10.3390/agronomy10081093

AMA Style

Martínez R, Legua P, Hernández F, Carbonell-Barrachina Á, Gogorcena Y, Martínez-Nicolás JJ, Melgarejo P. Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”. Agronomy. 2020; 10(8):1093. https://doi.org/10.3390/agronomy10081093

Chicago/Turabian Style

Martínez, Ramón, Pilar Legua, Francisca Hernández, Ángel Carbonell-Barrachina, Yolanda Gogorcena, Juan J. Martínez-Nicolás, and Pablo Melgarejo. 2020. "Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”" Agronomy 10, no. 8: 1093. https://doi.org/10.3390/agronomy10081093

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