Analysis of genotypic variation of sugar and acid contents in peaches and nectarines through the Principle Component Analysis |
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Authors: | B Wu B Quilot J Kervella M Génard S Li |
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Institution: | (1) INRA, Unité Plantes et Systèmes de culture Horticoles, Domaine St Paul, Site Agroparc, 84914 Avignon Cedex 9, France;(2) INRA, Unité Plantes et Systèmes de culture Horticoles, Domaine St Paul, Site Agroparc, 84914 Avignon Cedex 9, France;(3) Chinese Academy of Science, Institute of Botany, 100093 Beijing, P.R. China |
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Abstract: | Genotypic variations and correlations were estimated for sugar and acid contents on afresh flesh weight basis in peach and
nectarine genotypes derived from a clone of a wild peach (Prunus davidiana) by three generations of crosses with commercial nectarine varieties. 107genotypes were studied in Avignon (France), 40 in
Gotheron (France), and 18 of them were common to both locations. Considerable variations in sugar and acid contents were found
among genotypes in both locations. Though location significantly affected sucrose, sorbitol and acid contents of the18 common
genotypes, principal component analysis (PCA) indicated that genotypic correlations among sugar and acid contents were stable
in both locations. Almost all sugars and acids analysed exhibited positive loadings for the first principal component (PC).
Variations of dry matter content among genotypes only partially explained this general trend as shown by the PCA on a dry
flesh weight basis. Glucose and fructose contents were closely correlated and were similar in amount inmost genotypes, while
fructose content was lower than glucose content in about 12% of the genotypes. A positive but loose relationship was found
between malic and citric acid contents in both locations. Likewise, sucrose, sorbitol and quinic acid contents were positively
associated. The first PC could be used as a general flavour component. In addition, three groups of closely associated variables
(fructose and glucose; malic and citric acids; sucrose, sorbitol and quinic acid) were detected through PCA.
This revised version was published online in July 2006 with corrections to the Cover Date. |
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Keywords: | acids fruit quality nectarine peach principal component analysis sugars |
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