Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits
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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Sociedade Brasileira de Fruticultura
2014
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oai:scielo:S0100-294520140004000242015-02-03Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruitsMatias,Rosana Gonçalves PiresBruckner,Claudio HorstCarneiro,Pedro Crescêncio SouzaSilva,Danielle Fabíola PereiraSilva,José Osmar da Costa e Prunus persica repeatability fruit quality 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.info:eu-repo/semantics/openAccessSociedade Brasileira de FruticulturaRevista Brasileira de Fruticultura v.36 n.4 20142014-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000400024en10.1590/0100-2945-272/13 |
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Matias,Rosana Gonçalves Pires Bruckner,Claudio Horst Carneiro,Pedro Crescêncio Souza Silva,Danielle Fabíola Pereira Silva,José Osmar da Costa e |
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Matias,Rosana Gonçalves Pires Bruckner,Claudio Horst Carneiro,Pedro Crescêncio Souza Silva,Danielle Fabíola Pereira Silva,José Osmar da Costa e Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
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Matias,Rosana Gonçalves Pires Bruckner,Claudio Horst Carneiro,Pedro Crescêncio Souza Silva,Danielle Fabíola Pereira Silva,José Osmar da Costa e |
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Matias,Rosana Gonçalves Pires |
title |
Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
title_short |
Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
title_full |
Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
title_fullStr |
Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
title_full_unstemmed |
Repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
title_sort |
repeatability, correlation and path analysis of physical and chemical characteristics of peach fruits |
description |
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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Sociedade Brasileira de Fruticultura |
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2014 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000400024 |
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