Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study

Pescabivona [Prunus persica (L.) Batch] is the name of an autochthonous peach population of the Middle-West of Sicily. Samples of the four Pescabivona landraces (Murtiddara, Bianca, Agostina, and Settembrina) were harvested at three different altitudes and analysed for chemical, physico-chemical, and sensory descriptors. The data obtained have supported the application for registration of Pescabivona as Protected Geographical Indication (P.G.I.). Statistic data processing outlined a substantial match in the composition of the four landraces at the different altitudes, highlighting high values of flesh firmness corresponding to balanced sugar/acidity ratios, in particular for the late ripening landraces (Agostina and Settembrina). In addition, a large content of lactones (the key odorant molecules) was found. A good agreement between sensory evaluation and composition was observed. In particular, the sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Therefore, in periods of the year when the quality of the peaches is generally decreasing, the chance of tasting firm fruits at physiological ripeness and with a pleasant sensory profile as showed by Pescabivona is not very common.