Resumo

GRAEFF, Francieli et al. Physicochemical characterization of ten varieties of almond (Prunus dulcis). Rev. de Ciências Agrárias [online]. 2020, vol.43, n.spe2, pp.91-100.  Epub 19-Dez-2020. ISSN 0871-018X.  https://doi.org/10.19084/rca.19692.

The present work aimed to characterize physiochemically ten varieties of almond (French, Spanish and Portuguese) harvested in the region of Trás-os-Montes. In terms of physical characteristics, it was found that the Portuguese variety ‘Duro Italiano’ showed the fruits with the lowest weight (2.6 ± 1.1 g) and width (18.7 ± 2.1 mm). On the contrary, the varieties ‘Ferraduel’ (French), ‘Marinada’ (Spanish) and ‘Pegarinhos’ (Portuguese) presented the highest fruits. Concerning the nutritional composition, there was a significant variation in the moisture contents (3.8 ± 0.3 to 30.6 ± 0.3 g/100g fresh weight (f.w.), corresponding to the varieties ‘Vayro’ (Spanish) and ‘Ferraduel’, respectively), probably due to different harvest periods and drying times. Concerning the fat content, no significant differences were observed between the varieties. Protein and ash values varied between 15.8-20,5 and 2.4-3.8 g/100g dry weight (d.w.), respectively. Regarding the oxidative stability of the fruit, no significant differences were observed. In conclusion, it was not possible to distinguish the varieties analyzed (the Portuguese from the foreign). So, it is necessary to carry out further studies in the future, focusing on other parameters.

Palavras-chave : Almonds; Prunus dulcis; Varieties; Nutritional composition; Oxidative stability.

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