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dc.contributor.authorAguilar-Hernández, Marlene G.
dc.contributor.authorNuñez-Gómez, Damaris
dc.contributor.authorForner-Giner, María A.
dc.contributor.authorHernández, Francisca
dc.contributor.authorPastor-Pérez, Joaquín J.
dc.contributor.authorLegua, Pilar
dc.date.accessioned2021-06-09T13:10:52Z
dc.date.available2021-06-09T13:10:52Z
dc.date.issued2021es
dc.identifier.citationAguilar-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.es
dc.identifier.issn2304-8158 (e-ISSN)
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7419
dc.description.abstractThe 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.es
dc.language.isoenes
dc.publisherMDPIes
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleQuality Parameters of Spanish Lemons with Commercial Interestes
dc.typearticlees
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Citricultura y Producción Vegetales
dc.identifier.doi10.3390/foods10010062es
dc.identifier.urlhttps://www.mdpi.com/2304-8158/10/1/62es
dc.journal.issueNumber1es
dc.journal.titleFoodses
dc.journal.volumeNumber10es
dc.page.final62es
dc.page.initial62es
dc.relation.projectIDThis research was funded by by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (RTI2018-098379-R-I00) and the Generalitat Valenciana.es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisF60 Plant physiology and biochemistryes
dc.subject.agrisF70 Plant taxonomy and geographyes
dc.subject.agrisQ04 Food compositiones
dc.subject.agrovocSugarses
dc.subject.agrovocAntioxidantses
dc.subject.agrovocPhenolses
dc.subject.agrovocCitrus limones
dc.subject.agrovocRootstockses
dc.type.hasVersionpublishedVersiones


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