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<identifier>oai:HAL:hal-01606022v1</identifier>
<datestamp>2017-10-10</datestamp>
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<publisher>HAL CCSD</publisher>
<title lang=en>Variability of traits and bioactive compounds in the fruit and pulp of six mamey apple (Mammea americana L.) accessions</title>
<creator>PEROUMAL, Armelle</creator>
<creator>Adenet, Sandra</creator>
<creator>Rochefort, Katia</creator>
<creator>Fahrasmane, Louis</creator>
<creator>Aurore, Guylène</creator>
<contributor>UMR 1270 Qualité et Valorisation des Produits Végétaux Tropicaux ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) - Institut National de la Recherche Agronomique (INRA) - Université des Antilles et de la Guyane (U. Antilles-Guyane (UAG))</contributor>
<contributor>Pôle Agroalimentaire Régional de la Martinique (PARM)</contributor>
<contributor>Unité de Recherches Zootechniques (URZ) ; Institut National de la Recherche Agronomique (INRA)</contributor>
<contributor>UFR SEN COVACHIM M2E ; Université des Antilles (UA)</contributor>
<contributor>La Région Martinique</contributor>
<source>ISSN: 0308-8146</source>
<source>Food Chemistry</source>
<publisher>Elsevier</publisher>
<identifier>hal-01606022</identifier>
<identifier>https://hal.archives-ouvertes.fr/hal-01606022</identifier>
<source>https://hal.archives-ouvertes.fr/hal-01606022</source>
<source>Food Chemistry, Elsevier, 2017, 234, pp.269-275. 〈10.1016/j.foodchem.2017.04.145〉</source>
<identifier>DOI : 10.1016/j.foodchem.2017.04.145</identifier>
<relation>info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2017.04.145</relation>
<identifier>PRODINRA : 395676</identifier>
<language>en</language>
<subject lang=en>Mamey</subject>
<subject lang=en>Physico-chemical analyses </subject>
<subject lang=en>Biochemical analyses</subject>
<subject lang=en>Total phenolics content</subject>
<subject lang=en>Total flavonoids</subject>
<subject lang=en>Principal component analysis</subject>
<subject lang=en>Cluster analysis</subject>
<subject lang=en>Variability</subject>
<subject lang=en>bioactive compound</subject>
<subject lang=en>flavonoid</subject>
<subject lang=en>physical analysis</subject>
<subject lang=en>physicochemical analysis</subject>
<subject lang=en>biochemical analysis</subject>
<subject lang=fr>fruit</subject>
<subject lang=fr>abricot</subject>
<subject lang=fr>mammea americana</subject>
<subject lang=fr>flavonoïde</subject>
<subject lang=fr>pulpe de fruit</subject>
<subject lang=fr>analyse des composants</subject>
<subject lang=fr>analyse physique</subject>
<subject lang=fr>analyse physicochimique</subject>
<subject lang=fr>analyse biochimique</subject>
<subject lang=fr>variabilité phénologique</subject>
<subject>[SDV] Life Sciences [q-bio]</subject>
<type>info:eu-repo/semantics/article</type>
<type>Journal articles</type>
<description lang=en>Our objective was to compare fruit morphology, physico-chemistry and bioactive compounds content ofthe edible pulp of six Mammea americana accessions. The results showed that this fruit was rather big,weighing on average 600 to 1100 g depending on the accession, and spherical to oblate-shaped. The pulprepresented between 50 and 70% of the weight of the whole fruit. The pulp adhered only partially to theseeds in 5 of the 6 accessions studied, while the last one exhibited full adherence. The fresh pulp wasacidic, sweet, succulent and crunchy. The fruits studied had a variety of qualities, providing variousopportunities for post-harvest uses: fruit salads, nectar preparation, jams and jellies, or export. We haveestablished for the first time the total phenolic compounds and total flavonoids contents in the pulp ofmamey apple fruits. The pulp colour was highly correlated with total phenolic compounds and total carotenoidscontents.</description>
<date>2017</date>
</dc>
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