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Article

Quality Parameters of Spanish Lemons with Commercial Interest

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Department of Horticulture, Universidad Nacional Agraria La Molina, Av. La Molina s/n, 15026 Lima, Peru
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Department of Plant Sciences and Microbiology, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernandez University, Ctra. de Beniel, Km. 3,2, 03312 Orihuela, Spain
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Citriculture and Vegetal Production Center, Valencian Institute for Agricultural Research, Apartado Oficial, 46113 Moncada, Spain
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Departmento de Ingeniería Agroforestal, Escuela Politécnica Superior de Orihuela (EPSO), Miguel Hernandez University, Ctra. de Beniel, Km. 3,2, 03312 Orihuela, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 62; https://doi.org/10.3390/foods10010062
Received: 19 November 2020 / Revised: 21 December 2020 / Accepted: 23 December 2020 / Published: 29 December 2020
(This article belongs to the Section Food Quality and Safety)
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. View Full-Text
Keywords: sugars; antioxidants; phenols; Citrus limon (L.) Burm f.; rootstock sugars; antioxidants; phenols; Citrus limon (L.) Burm f.; rootstock
MDPI and ACS Style

Aguilar-Hernández, M.G.; Núñez-Gómez, D.; Forner-Giner, M.Á.; Hernández, F.; Pastor-Pérez, J.J.; Legua, P. Quality Parameters of Spanish Lemons with Commercial Interest. Foods 2021, 10, 62. https://doi.org/10.3390/foods10010062

AMA Style

Aguilar-Hernández MG, Núñez-Gómez D, Forner-Giner MÁ, Hernández F, Pastor-Pérez JJ, Legua P. Quality Parameters of Spanish Lemons with Commercial Interest. Foods. 2021; 10(1):62. https://doi.org/10.3390/foods10010062

Chicago/Turabian Style

Aguilar-Hernández, Marlene G., Dámaris Núñez-Gómez, María Á. Forner-Giner, Francisca Hernández, Joaquín J. Pastor-Pérez, and Pilar Legua. 2021. "Quality Parameters of Spanish Lemons with Commercial Interest" Foods 10, no. 1: 62. https://doi.org/10.3390/foods10010062

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