Quality Parameters of Spanish Lemons with Commercial Interest
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AuthorAguilar-Hernández, Marlene G.; Nuñez-Gómez, Damaris; Forner-Giner, María A.; Hernández, Francisca; Pastor-Pérez, Joaquín J.; Legua, Pilar
Cita bibliográficaAguilar-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.
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.