Abstract
This study aimed to determine the number of measurements necessary to evaluate physical and chemical characteristics of peach fruits, study the relationships between them and their direct and indirect effects on the content of ascorbic acid and total carotenoids. The characteristics skin and pulp color, fruit weight, suture, equatorial and polar diameters, firmness, soluble solids (SS), titratable acidity (TA), SS/TA ratio, ascorbic acid and total carotenoids were evaluated in 39 cultivars of peach and 3 cultivars of nectarine from the orchard of the Universidade Federal de Viçosa. The repeatability coefficient was estimated by ANOVA and CPCOR. Phenotypic correlation coefficients (rf) were estimated and, after the multicollinearity diagnostics, they were unfolded to direct and indirect effects of the explanatory variables on the response variable using path analysis. There was agreement on the magnitude of repeatability coefficients obtained by the two methods; however, they varied among the 14 characteristics. The highest correlations were found between FW, SD, ED and PD. Seven fruits are sufficient to evaluate the physical and chemical characteristics of peach with a correlation coefficient of 90%. The characteristics considered in the path diagrams (b* skin, hº skin, b* pulp, hº pulp, ED, PD, FIR, SS, SS/AT and TC) are not the main determinants of the ascorbic acid. The yellow hue of the pulp (hº pulp) has the potential to be used in indirect selection for total carotenoids.
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Claims 5
Claim · model-written summary
The two repeatability methods agreed in magnitude, though repeatability differed among 14 traits.
- Taxon
- peach
Prunus persicat0 - Outcome
- repeatability coefficientse0
- Comparator
- the two methodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There was agreement on the magnitude of repeatability coefficients obtained by the two methods; however, they varied among the 14 characteristics”
e1“ANOVA and CPCOR”
t0“peach fruits”
Claim · model-written summary
Fruit weight and suture, equatorial and polar diameters had the highest correlations.
- Taxon
- peachPrunus persicat0
- Organ / stage
- fruite1
- Outcome
- correlationse0
- Qualifier
- FW, SD, ED and PDe0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The highest correlations were found between FW, SD, ED and PD”
e1“fruit weight, suture, equatorial and polar diameters”
t0“peach fruits”
Claim · model-written summary
Seven fruits sufficed to evaluate peach physical and chemical traits at a 90% correlation coefficient.
- Taxon
- peachPrunus persicae0
- Outcome
- evaluate the physical and chemical characteristicse0
- Value
- 90%e0
- Qualifier
- Seven fruitse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Seven fruits are sufficient to evaluate the physical and chemical characteristics of peach with a correlation coefficient of 90%”
Claim · model-written summary
The path diagram traits were not main determinants of ascorbic acid.
- Taxon
- peachPrunus persicat0
- Organ / stage
- skine0
- Outcome
- ascorbic acide0
- Qualifier
- not the main determinantse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The characteristics considered in the path diagrams (b* skin, hº skin, b* pulp, hº pulp, ED, PD, FIR, SS, SS/AT and TC) are not the main determinants of the ascorbic acid”
t0“peach fruits”
Claim · model-written summary
Pulp yellow hue has potential for indirect selection for total carotenoids.
- Taxon
- peachPrunus persicat0
- Organ / stage
- pulpe0
- Outcome
- total carotenoidse0
- Qualifier
- potential to be used in indirect selectione0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The yellow hue of the pulp (hº pulp) has the potential to be used in indirect selection for total carotenoids”
t0“peach fruits”