Pomological and biochemical characterization of azarole (Crataegus azarolus L.) byotipes in Sicily
2006
Bignami, C. | Bertazza, G. | Cammilli, C. | Cristofori, V. | Paolacci, M.
英语. Azarole is a minor Maloidea cultivated for the fruit and as an ornamental or wild in several Italian regions, but everywhere rare. In Sicily, as in some other Italian regions, the fruits are still sold in local markets for fresh consumption. The species has been inventoried as a component of the natural vegetation and of the agroecosystems in different parts of the island. Fruit quality for fresh consumption and processing can support the use of azarole in niche markets. Nevertheless, the variability of the local germplasm and the possibility of exploitation has not been examined in detail. During a survey carried out in the provinces of Siracusa and Messina, several accessions were individuated and the main pomological traits were characterized. The content of soluble sugars, organic acids and total polyphenols was determined in the fruits. Some accessions have plant habit, fruit and leaf traits similar to biotypes collected in Emilia-Romagna and Latium, but, as a complex, a wider variability was observed, particularly for fruit colour and shape. Fruit composition differed among accessions. Presence or absence of sucrose and organic acid profile seem to be a good chemotaxonomic mean of characterization
显示更多 [+] 显示较少 [-]意大利语. In Sicilia l'azzeruolo è una componente della vegetazione spontanea e degli agroecosistemi e alimenta ancora un commercio di frutti. Lo studio della variabilità del germoplasma locale ai fini di una sua valorizzazione non è stato tuttavia effettuato. E' stata quindi avviata un'indagine nelle province di Siracusa e Messina, dove sono state reperite e caratterizzate alcune accessioni. Nel complesso, la variabilità di caratteri morfologici della pianta e del frutto era superiore a quella osservata nell'Italia Centrale e Settentrionale (Lazio ed Emilia-Romagna). Sono state rilevate differenze tra i biotipi analizzati per alcuni aspetti compositivi, in particolare per la presenza/assenza di saccarosio e il profilo degli acidi organici
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