000098211 001__ 98211
000098211 005__ 20210902121856.0
000098211 0247_ $$2doi$$a10.5073/JABFQ.2020.093.026
000098211 0248_ $$2sideral$$a121576
000098211 037__ $$aART-2020-121576
000098211 041__ $$aeng
000098211 100__ $$aCastel, L.
000098211 245__ $$aSugar content and organic acid profiles of local apple cultivars recovered from mountain zones
000098211 260__ $$c2020
000098211 5060_ $$aAccess copy available to the general public$$fUnrestricted
000098211 5203_ $$aAncient apple cultivars grown in local areas have so far been largely unexplored and may attract a large share of consumers oriented towards natural foods evoking ancient flavors. In this work, 34 traditional apple cultivars of the Pyrenees were analyzed in terms of sugar and acidity profile and their relation, as alternative fruits for a growing demand in society regarding quality and nutritional properties. The results show a wide range between cultivars of analyzed variables, especially in terms of acid, pll and soluble solids, with high standard deviation values. The results were higher than in other similar studies of commercial apple cultivars, as well as higher values related to other local accessions. The large differences between cultivars can be attributed to the origin of the plant material, since all cultivars were grown under the same geographical conditions and with the same applied agronomic practices. The associations found in this study provide information about the nutritional content of the analyzed apples and their organoleptic and physicochemical qualities, and could be useful in targeting specific consumer requirements. In conclusion, this study highlights the suitability of these local accessions recovered in the Pyrenees as key genetic resources to be used in future breeding programs, as well as its potential use for different products which would open the door to new varieties and new consumption alternatives.
000098211 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A12$$9info:eu-repo/grantAgreement/ES/INIA/RTA2015-00052-C02-00
000098211 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000098211 590__ $$a1.451$$b2020
000098211 591__ $$aPLANT SCIENCES$$b155 / 235 = 0.66$$c2020$$dQ3$$eT2
000098211 592__ $$a0.356$$b2020
000098211 593__ $$aPlant Science$$c2020$$dQ3
000098211 593__ $$aFood Science$$c2020$$dQ3
000098211 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000098211 700__ $$0(orcid)0000-0002-4988-9467$$aPina, A.
000098211 700__ $$aIrisarri, P.
000098211 700__ $$aErrea, P.
000098211 773__ $$g93 (2020), 217-224$$pJ. appl. bot. food qual.$$tJournal of applied botany and food quality$$x1613-9216
000098211 8564_ $$s662069$$uhttps://zaguan.unizar.es/record/98211/files/texto_completo.pdf$$yVersión publicada
000098211 8564_ $$s3555955$$uhttps://zaguan.unizar.es/record/98211/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000098211 909CO $$ooai:zaguan.unizar.es:98211$$particulos$$pdriver
000098211 951__ $$a2021-09-02-10:32:20
000098211 980__ $$aARTICLE