Processed products from some nectarine cultivars

Peaches and nectarines are fruit of the same species, even though they are regarded commercially as different.
Within the stone fruits, peaches are the most appreciated for processing in various ways, while nectarines are processed in very small quantities.
This work aimed to present the suitability for processing of five nectarine cultivars (‘Anemona’, ‘Independence’, ‘Fantasia’, ‘Cora’ and ‘Delta’). The fruits were processed as compote, jam, comfiture and nectar.
The sensory analysis of the processed products was carried out according to the STAS 12656-88, which establishes the analysis methods with unitary scales of points (method A) for food products.
The quality of nectarine products was tested by a consumer group, in order to describe a set of sensorial properties: aspect, colour, taste, texture or consistency.
The result highlighted that, generally, nectarines have the best suitability for processing as confiture, and are less suitable for processing as nectar.
The confiture was rated as “very good” for three cultivars (‘Anemona’, ‘Independence’, ‘Cora’) and “good” for two cultivars (‘Fantasia‘ and ‘Delta’). The nectar received ratings of “good” for four cultivars (‘Anemona’, ‘Independence’, ‘Fantasia’, ‘Cora’) and “satisfactory” for one cultivar (‘Delta’). Out of the studied cultivars, ‘Anemona’ was particularly highlighted, as very well suitable for processing into the four types of analyzed canned products that showed remarkable sensory qualities: aspect, colour, taste, texture, consistency. ‘Delta’ nectarines are less suitable for processing and recommended for fresh consumption.

IX International Peach Symposium

I. Caplan, G. Lǎmureanu, L. Septar, C. Alexe, L. Miron

Prunus persica, confiture, nectar, sensorial analysis

https://doi.org/10.17660/ActaHortic.2021.1304.54