Nectarine Fruit Research Articles

Sugars and organic acids profile and antioxidant compounds of nectarine fruits influenced by different rootstocks

Thirteen Prunus rootstocks with different genetic background [five peach-almond hybrids: Adafuel, Adarcias, GF 677, PADAC 9902-01 and Rootpac 70; one P. persica x P. davidiana hybrid: Cadaman; three hexaploid P. insititia plums: Adesoto 101, PM 105 AD, and PM 150 AD; three plum x peach-almond hybrids (PADAC 04-01, PADAC 04-03 and PADAC 99-05), and a plum-almond hybrid (Rootpac R)] were budded with the ‘Big Top’ nectarine and evaluated in typical Mediterranean growing conditions. Biochemical fruit compounds, such as sugars and organic acids profile, and antioxidant compounds were assessed to enhance fruit quality and beneficial effects of ‘Big Top’. For three consecutive years (2014–2016), sugars and organic acids were analysed by high-performance liquid chromatography and phenolic compounds by spectrophotometry. Statistical analyses showed that rootstocks affected strongly fruit phytochemical composition, although it was also influenced by year. Compared with peach-based rootstocks, the hexaploid ‘Pollizo’ plums Adesoto 101 and PM 150 AD can increase the sweetness of the low-acid ‘Big Top’ nectarine, inducing higher contents of sugars and organic acids. Similarly, beneficial antioxidant effects can be enhanced on diploid plum based hybrids PADAC 04-01, PADAC 99-05 and Rootpac R, inducing higher contents on sugars and bioactive compounds (total phenols, flavonoids and vitamin C) and antioxidant capacities. High significant correlations were found between all studied compounds. New plum based rootstocks seem to induce higher fruit quality based on sugars and organic acids profile, and antioxidants compounds.

Impact of nitric oxide on shelf life and quality of nectarine (Prunus persica var. nucipersica)

Nectarine is an emerging fruit crop in India which has immense nutritional quality and fairly good amount of antioxidants. In India, peach orchards are being replaced by nectarine primarily because of fuzzless peel. However, shelf life of nectarine is lean due to its climacteric behaviour. Hence, we attempted to observe the effect of nitric oxide (NO), using its donor compound, namely sodium nitroprusside (SNP) on postharvest life and quality of ‘Silver Queen’ nectarine fruit. In this study, fruit of ‘Silver Queen’ nectarine were treated with various concentrations of SNP (0.25 mM, 0.5 mM, 1.0 mM, 1.5 mM) after harvesting at climacteric stage of maturity. Fruit were stored at ambient condition for further analysis on daily basis, after air drying at room temperature. Our results revealed that among the various concentrations of SNP, 0.5 mM was found to be best in reducing physiological loss in weight (PLW), maintaining firmness and retaining higher phenolics, antioxidant activity, exhibiting slower increase in lipoxygenase (LOX) and pectin methylesterase (PME) activity and better quality fruit up to 8 days than 4 days of untreated fruit. Hence, postharvest dip of ‘Silver Queen’ nectarine fruit in 0.5 mM solution of SNP could be recommended for enhancing the shelf life by 4 days.

Eexopolysaccharide production of Pantoea sp. BCCS 001 GH: Physical characterizations, emulsification, and antioxidant activities

The newly discovered exopolysaccharide (EPS) produced by Pantoea sp. BCCS 001 GH, isolated from nectarine fruit and some of its physical properties were characterized. This paper examines precipitation, rheological behavior, emulsification, and antioxidant activities of EPS. Particularly, the concentration of common salt (NaCl) affected on precipitation of EPS; while the low ratio (3 Vagent/V) of CaCl2 isopropanol to culture broth was required. The Zeta potential value of emulsified particles had a high surface charge −65.67 ± 0.6 mV. The strong hydrogen bonds and/or hydrophobic interactions between the polysaccharide and the Congo red molecule showed the triple helical polysaccharide. The water solubility index and water holding capacity of the EPS were 15.6 ± 0.22, 662 ± 12.5%, respectively. The degradation temperature (Td) of 318 °C was observed from the TGA curve for the EPS. The rheological study indicated that the EPS had typically non-Newtonian pseudoplastic behavior. Among the EPS and Tween 80 tested against oils/hydrocarbons, EPS was found to be one the most effective emulsifying agent against kerosene, xylene, hexane and diesel (72.8, 74.5, 68.3 and 81.1%, respectively). It was found that changes in pH (2−12) significantly influenced the emulsification of kerosene and diesel. In vitro antioxidant activity of EPS against hydroxyl, 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH), and superoxide free radicals shown good antioxidant activities. These results indicate the favorable potential of the EPS from strain BCCS 001 GH in food and pharmaceutical fields.

Exopolysaccharide from Pantoea sp. BCCS 001 GH isolated from nectarine fruit: production in submerged culture and preliminary physicochemical characterizations.

Exopolysaccharide (EPS), as potential microbial base polysaccharide source, has plenty of applications due to its unique physicochemical structure. A Pantoea sp. BCCS 001 GH bacterium with the ability to produce a high amount of EPS was identified by 16S rRNA gene sequencing and biochemical tests. The synthesis of EPS by Pantoea sp. BCCS 001 GH was 13.50g/L in 48h when sucrose was used as substrate. The proposed protocol was desirably rapid for massive prodcution of EPS and showed the remarkable impact of sucrose and disodium hydrogen phosphate, peptone, Triton x-100 and 2% (v/v) inoculum size on the yields of EPS production. The EPS was mainly composed of glucose and galactose in a relative molar ration (glucose/galactose) of 85.18:14.82, respectively. The preliminary characterization showed the average molecular-weight of EPS is about 2.522 × 106 Da. The microscopics morphology of polymer was formed irregularly shaped structures.

Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)

The effects of calcium chloride (CaCl2) and honey dips were investigated on the quality of fresh-cut nectarines. Nectarine fruit samples at the commercially ripe stage were wedged and then dipped in distilled water, 50% honey, 1% CaCl2 or 1% CaCl2 combined with 50% honey solutions, followed by storage at 4 ± 0.5 °C and 90 ± 2% relative humidity for 7 d. The following parameters were investigated during storage: firmness, total soluble solids (TSS), superficial color, color darkening score and index, total phenols content and the enzyme activities of peroxidase and polyphenol oxidase (PPO). CaCl2 and CaCl2 + honey solution dips improved the texture and maintained the TSS content. Honey and CaCl2 + honey suppressed an increase in the color difference. Minor changes were found in color attributes (lightness (L*), hue and chroma values), color darkening, total phenols content and PPO activity during storage. CaCl2 + honey maintained the quality of the nectarines by delaying color change and firmness loss.

Use of reclaimed wastewater on fruit quality of nectarine in Southern Italy

The feasability of using reclaimed water (RW) to irrigate nectarines in Apulia, to reduce sea-water intrusion, has been studied in an orchard for 3-years. While the primary water quality parameters were significantly higher in RW than in fresh water (FW), concentrations were below the phytotoxic threshold that would cause significant yield losses under good management practices. In general, fruit quality parameters of nectarines, total phenolics and antioxidant compounds were higher in fruits irrigated with RW than FW, because of higher nutrients and salinity in the RW treatment. Lower firmness values were observed in RW-treated fruits implying early ripening. Overall, no yield differences were found between FW and RW-treated trees during the three year study. However, the RW treatment significanly reduced the number of fruits but this reduction was compensated by a larger individual fruit weight. While this 3yr-study has demonstrated that reclaimed water is a feasable alternative to freshwater in areas in southern Italy, further long-term studies are still needed to show the beneficial effects of RW on nectarine fruit yield and quality.

Transcriptome analysis of colouration-related genes in two white-fleshed nectarine varieties and their yellow-fleshed mutants

ABSTRACTNectarine, a variety of peach is rich in bioactive and antioxidant compounds, and both white- and yellow-fleshed nectarine fruits are commercially popular. However, although anthocyanin (flavonoid) and carotenoid biosynthetic pathways play important roles in plant colouration, the molecular basis of fruit flesh colouration remains largely unknown. Accordingly, we performed an RNA sequencing-based transcriptome analysis of two white-fleshed nectarines, Zhongyou9 (ZY9) and Zhongyou13 (ZY13-W), and their yellow-fleshed mutants, Hongyu (HY) and Zhongyou13-Y (ZY13-Y). To differentiate the impact of ripening on gene expression, we also compared ZY9 and HY at two different time points, namely, before and after fruit ripening. We found that the yellow-fleshed HY may accumulate flavonoids through the generation of more flavonoid biosynthesis precursors, as well as through the overexpression of flavonoid synthase genes. In addition, we also found that HY could impede carotenoid degradation via beta-carotene 3-hydroxylase and carotenoid cleavage dioxygenase genes. Meanwhile, ZY13-Y may regulate its yellow colouration through overexpression of chalcone synthase genes, in order to accumulate flavonoids, as well as through the underexpression of flavonol 3-O-methyltransferase and carotenoid cleavage dioxygenase genes, in order to slow flavonoid and carotenoid degradation. As demonstrated by the multiple transcription factors that were differentially expressed in the yellow- and white-fleshed varieties, it is clear that the regulation of peach and nectarine colouration is a complex process. Furthermore, we also identified several other genes that are potentially related to fruit colouration. Thus, our results provide a valuable advancement in the elucidation of the molecular basis of flesh colouration in nectarine.

Fresh-cut storage of fruit and fresh-cuts affects the behaviour of minimally processed Big Bang nectarines ( Prunus persica L. Batsch) during shelf life

Abstract Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit. The aim of this work was to study the combined effect of the ripening stage of cold stored fruit before processing and the length of the storage period of fresh-cut slices after minimal processing, on the behaviour of minimally processed “Big Bang” nectarines during shelf life. ‘Big Bang’nectarine slices obtained from fruit stored at 1 ± 0.5 °C (RH = 90%) for 1 d, 10 d and 15 d were stored for 0, 3, 5, 7, 12 d. at 5 °C. At the end of each storage period, visual quality, color (L*, a* and b*), phenols and carothenoids content, TSS, TA were measured together with in-package CO2 and O2. Despite the more advanced ripening stage and the increase of polyphenol oxidase activity and ethylene production, nectarine fruit stored for 10 days were successfully processed to get fresh-cuts still marketable until 7 d after being cutting. Indeed, no difference occurred between fruit stored for 1 d before cutting and those stored for 10 d, in terms of firmness, weight loss and marketability of fresh-cut slices. The carotenoid content went descending dramatically in all samples of ‘Big Bang’ slices while in-package CO2 partial pressures were highest at 5, 7, 12 d of storage in fresh-cut to more from fruit stored for 1 d.

Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines

Abstract To avoid postharvest quality loss of nectarine fruits during storage, the method of near freezing temperature (NFT) storage was established and applied. This study evaluated the postharvest characteristics, nutritional quality and antioxidant potential of nrctarines fruits after NFT storage. Nectarines were stored at NFT (−1.5 °C to −1.2 °C), 0 °C or 5 °C, until the fruits visually spoiled. NFT showed the longest storage period (70 d) and reduced ethylene production, softening, delay rate, titratable acidity loss and accumulation of malondiadehyde and anthocyanins. NFT storage also retarded peel discoloration and improved the content of soluble solids, ascorbic acid, phenolics and flavonoids in the nectarines. The antioxidant properties of nectarines were also improved by NFT storage. The radical scavenging activity, reducing power, antioxidant activity and metal-chelating ability of the pulp were significantly enhanced by NFT storage at the end of storage. These results suggested that NFT storage could prolong the storage period and improve the postharvest quality and antioxidant capacity of nectarines.

Deciphering the interplay among genotype, maturity stage and low-temperature storage on phytochemical composition and transcript levels of enzymatic antioxidants in Prunus persica fruit

The aim of this study was to understand the antioxidant metabolic changes of peach (cvs. ‘Royal Glory’, ‘Red Haven’ and ‘Sun Cloud’) and nectarine fruits (cv. ‘Big Top’) exposed to different combinations of low-temperature storage (0, 2, 4 weeks storage at 0 °C, 90% R.H.) and additional ripening at room temperature (1, 3 and 5 d, shelf life, 20 °C) with an array of analytical, biochemical and molecular approaches. Initially, harvested fruit of the examined cultivars were segregated non-destructively at advanced and less pronounced maturity stages and qualitative traits, physiological parameters, phytochemical composition and antioxidant capacity were determined. ‘Big Top’ and ‘Royal Glory’ fruits were characterized by slower softening rate and less pronounced ripening-related alterations. The coupling of HPLC fingerprints, consisted of 7 phenolic compounds (chlorogenic, neochlorogenic acid, catechin, epicatechin, rutin, quecetin-3-O-glucoside, procyanidin B1) and spectrophotometric methods disclosed a great impact of genotype on peach bioactive composition, with ‘Sun Cloud’ generally displaying the highest contents. Maturity stage at harvest did not seem to affect fruit phenolic composition and no general guidelines for the impact of cold storage and shelf-life on individual phenolic compounds can be extrapolated. Subsequently, fruit of less pronounced maturity at harvest were used for further molecular analysis. ‘Sun Cloud’ was proven efficient in protecting plasmid pBR322 DNA against ROO attack throughout the experimental period and against HO attack after 2 and 4 weeks of cold storage. Interestingly, a general down-regulation of key genes implicated in the antioxidant apparatus with the prolongation of storage period was recorded; this was more evident for CAT, cAPX, Cu/ZnSOD2, perAPX3 and GPX8 genes. Higher antioxidant capacity of ‘Sun Cloud’ fruit could potentially be linked with compounds other than enzymatic antioxidants that further regulate peach fruit ripening.

Effects of chlorogenic acid on capacity of free radicals scavenging and proteomic changes in postharvest fruit of nectarine.

To study how chlorogenic acid affects changes of reactive oxygen species (ROS) and the proteins involved in ROS scavenging of nectarine during storage time, the fruits were treated with chlorogenic acid (CHA) then stored at 25°C for further studies. The CHA-treatment significantly reduced O2-· production rate, H2O2 content, and membrane permeability of nectarine fruit during storage. The key proteins related the nectarine fruit senescence during storage were identified by two-dimensional electrophoresis and MALDI-TOF/TOF. Level and enzymatic activity of peroxidase were reduced, while both the protein levels and the enzymatic activities of superoxide dismutase, glutathione reductase, glutathione-s-transferase and monodehydroascorbate reductase were enhanced in nectarine fruit treated with CHA. In addition, levels of several pathogen-related proteins were also enhanced by CHA-treatment. Taking together, the present study showed that CHA could influence changes in defense related proteins and reduced oxidative damage in nectarine fruit during postharvest ripening.

First Report of Brown Rot Caused by Monilinia fructicola on Nectarine Fruit in Montenegro

First Report of Brown Rot Caused by <i>Monilinia fructicola</i> on Nectarine Fruit in Montenegro

Determination of fruit maturity and its prediction model based on the pericarp index of absorbance difference (IAD) for peaches.

Harvest maturity is closely related to peach fruit quality and has a very important effect on the fresh fruit market. Unfortunately, at present, it is difficult to determine the maturity level of peach fruits by artificial methods. The objectives of this study were to develop quadratic polynomial regression models using near-infrared spectroscopy that could determine the peel color difference, fruit firmness, soluble solids content (SSC), soluble sugar, organic acid components, and their relationships with the absorbance of chlorophyll (index of absorbance difference, IAD) in late maturing ‘Xiahui 8’ peach and ‘Xiaguang’ nectarine fruits. The analysis was based on data for fruits at veraison, fruits at harvesting maturity, and all fruits. The results showed that firmness has the highest correlation coefficient with IAD. Prediction models for fruit maturity were established between firmness and the IAD of the two cultivars using the quadratic polynomial regression method. Further variance analysis on the one degree term and quadratic term of each equation showed that every partial regression coefficient reached a significant or extremely significant level. No significant difference was observed between estimated and observed values after regression prediction. The regression equations seem to fit well. Other peach and nectarine varieties were used to test the feasibility of maturity prediction by this method, and it was found that maturity was successfully predicted in all the samples. The result indicated that the IAD can be used as an index to predict peach fruit maturity.

Influence of boron applications on preharvest and postharvest nectarine fruit rot caused by brown rot

Brown rot is a very important disease of stone fruit causing mainly postharvest damages on fruit, although preharvest fruit rots and shoot blight are also important. With recent public concerns regarding pesticide residues on fruit, there is a need for alternative disease management practices that will reduce health risks resulting from occupational exposure and from residues in food and drinking water. The main aim of this study was the investigation of the effects of boron on the susceptibility of nectarine (cv Tasty Free) on preharvest and postharvest fruit rots. The results demonstrated the fungicidal activity of organic chemical structure of boron to the mycelial growth of M. laxa in vitro. This product inhibited the mycelial growth and conidia germination of M. laxa at concentration of 1000 and 1600 μl/l respectively. The EC 50 value was 690.9 μl/l for the mycelial growth and 985 μl/l for the conidia germination respectively. Spray applications of nectarine trees reduced the susceptibility of fruit on preharvest and postharvest fruit rots caused by brown rot. Generally, boron application is an effective, alternative method to improve the resistance of nectarine to brown rot.

Influence of temperature on decay, mycelium development and sporodochia production caused by Monilinia fructicola and M. laxa on stone fruits

Brown rot on peaches and nectarines caused by Monilinia spp. results in significant economic losses in Europe. Experiments were conducted to study the effects of temperature (0–33 °C) on the temporal dynamics of decay and mycelium development and the subsequent sporulation on peaches and nectarine fruit infected by M. laxa and M. fructicola. The rates of decay and mycelium development increased with temperature from 0 °C to 25 °C for both Monilinia species. At 0 °C, decay was faster for M. laxa (0.20 cm2 days−1) than for M. fructicola (0.07 cm2 days−1); indeed, M. laxa was able to develop mycelia and sporodochia, but M. fructicola was not. At 4 and 20 °C, there were no differences in decay and mycelia development between the two Monilinia species. When temperature increased from 25 to 33 °C, the rates of fungal decay and mycelium development decreased. At 30 and 33 °C, M. fructicola decayed faster (0.94 and 1.2 cm2 days−1, respectively) than M. laxa (0.78 and 0.74 cm2 days−1, respectively) and could develop mycelia and produce sporodochia, whereas M. laxa failed at 33 °C. These results indicated that M. fructicola is better adapted to high temperatures, whereas M. laxa is better adapted to low temperatures. These results can be used to predict the relative importance of the two species during the season at a given site and to improve management strategies for brown rot in areas where both species are present.

Integrating Physiology and Architecture in Models of Fruit Expansion.

Architectural properties of a fruit, such as its shape, vascular patterns, and skin morphology, play a significant role in determining the distributions of water, carbohydrates, and nutrients inside the fruit. Understanding the impact of these properties on fruit quality is difficult because they develop over time and are highly dependent on both genetic and environmental controls. We present a 3D functional-structural fruit model that can be used to investigate effects of the principle architectural properties on fruit quality. We use a three step modeling pipeline in the OpenAlea platform: (1) creating a 3D volumetric mesh representation of the internal and external fruit structure, (2) generating a complex network of vasculature that is embedded within this mesh, and (3) integrating aspects of the fruit's function, such as water and dry matter transport, with the fruit's structure. We restrict our approach to the phase where fruit growth is mostly due to cell expansion and the fruit has already differentiated into different tissue types. We show how fruit shape affects vascular patterns and, as a consequence, the distribution of sugar/water in tomato fruit. Furthermore, we show that strong interaction between tomato fruit shape and vessel density induces, independently of size, an important and contrasted gradient of water supply from the pedicel to the blossom end of the fruit. We also demonstrate how skin morphology related to microcracking distribution affects the distribution of water and sugars inside nectarine fruit. Our results show that such a generic model permits detailed studies of various, unexplored architectural features affecting fruit quality development.

Postharvest fruit quality and antioxidants of nectarine fruit as influenced by chlorogenic acid

Our object was to learn how the endogenous phenolics may influence fruit postharvest quality and antioxidants. We presented that chlorogenic acid (CHA) could more prominently reduce ethylene production, softening and soluble solids content decreases of nectarine fruit pulp discs than neo-chlorogenic acid, which is another major phenolic compound of nectarine pulp. Thus, nectarine fruit were infiltrated by CHA, followed by storage for up to eight days at 25 °C. Our results showed that the CHA treatment significantly reduced ethylene production, softening, decay rate and malondialdehyde (MDA) accumulation. The ethylene production in fruit treated with CHA (50 mg L−1) was 41.6% of that in control on the 4th day of storage; decay rate or MDA level of the fruit was reduced by CHA for 73% or 33%, respectively comparing to control on the 8th day of storage. Meanwhile, CHA also retarded peel color turning, increase of soluble solids content and decline of titratable acid in the fruit. Total phenolics content and antioxidant property of the fruit were also influenced by CHA. Antioxidant activity, radical scavenging activity and reducing power in the pulp were remarkably enhanced by CHA. These results suggest that CHA can maintain postharvest quality and antioxidant capacity of fruit.

Postharvest application of 1-MCP and ethylene influences fruit softening and quality of ‘Arctic Pride’ nectarine at ambient conditions

Fruit softening in nectarine is a limiting factor for their extended postharvest life with best quality. Effects of postharvest exogenous applications of 1-MCP (1 µL L -1 ), ethylene (10 µL L -1 ) or 1-MCP (1 µL L -1 ) followed by ethylene (10 µL L -1 ) for 12 h on ‘Arctic Pride’ nectarine were investigated for changes in fruit softening and quality during ripening at ambient temperature (20 ± 1 o C; 6065% RH). Untreated fruit were kept as control and stored at the same conditions i.e. 20 ± 1 o C; 60-65% RH. 1-MCP application significantly reduced ethylene production and activities of fruit softening enzymes, including pectin esterase (PE), endo-1,4-βglucanase (EGase), endo-polygalacturonase (endo-PG), exo-polygalacturonase (exo-PG) as compared to ethylene treatment or control. A significant reduction in fruit weight loss, fruit softening, total sugars and organic acids was also observed with the application of 1-MCP, as compared to ethylene-treated or control fruit. Exogenous application of 1-MCP maintained individual sugars (glucose, fructose and sucrose) and organic acids (malic, shikimic, succinic, and citric acid) at higher levels and delayed ripening of nectarine fruit, as compared to ethylene or untreated fruit during ripening. In conclusion, 1-MCP application delayed fruit ripening by inhibiting ethylene production and the activities of fruit softening enzymes and maintained the quality of nectarine fruit as compared to ethylene-treated or control fruit during ripening.

Water stress for a short period before harvest in nectarine: Yield, fruit composition, sensory quality, and consumer acceptance of fruit

This study addressed the possibility of increasing consumer acceptance of nectarine fruit by reducing irrigation for a short period during the late phase of fruit growth. Deficit irrigation (DI) was applied for 15days before harvest in 2011 and for nine days in 2012 to the early-maturing ‘Gardeta’ nectarine. Fruit diameter, pulp dry matter concentration, firmness, titratable acidity, soluble solids concentration, skin and pulp colour, several sensory traits and consumer acceptance of fruit were evaluated twice at harvest. In 2011 and 2012 mean midday stem water potential (SWP) during the experimental period was −1.25MPa and −1.05MPa in the DI treatment, respectively. Control trees had always midday SWP values higher than −0.85MPa. Less yield and lower mean fruit weight at harvest was observed only in 2011. In 2011, DI increased pulp dry matter and soluble solids concentrations, and pulp and skin colour. In 2012, DI did not affect fruit composition. Sensory quality was relatively unaffected by DI in both experimental years but DI consistently increased consumer acceptance of fruit by 27% in 2011 and by 25% in 2012. Consumers apparently perceived modest changes in fruit chemical composition and more advanced maturity in response to water stress that was not reflected by fruit composition and sensory analysis. The consumer panels appeared to be more sensitive than sensory panels and analytical instruments used for fruit composition determination. The inclusion of consumer panels in future DI studies is recommended. Consumer acceptance increased with modest decreases in tree water status as indicated by SWP at the cost of significant reductions in fruit size. However, an improvement of consumer acceptance was possible with minimum impact on fruit size and yield when dealing with very mild levels of water stress.

Phenolic Profile and Antioxidant Activity of Pulp and Peel from Peach and Nectarine Fruits

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars (‘Radmilovčanka’, ‘June Gold’, ‘Blake’, ‘Hale’, ‘Vesna’, ‘Adria’) and one of nectarine (‘Fantasia’) were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9 -94.9, 5.0-58.9 mg CE/100 g f.w. (TF), 28.4-389.2, 8.5-165.8 mg kg-1 f.w. (TH) and 17.3-54 mg kg-1 f.w. (TFL). High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).