Influence of the growing degree-days on chemical and technological properties of chestnut fruits (var. “Judia”)

Figures & data

Table 1. Mineral content (g/kg DM) of “Judia” variety located in seven localities.

Tabla 1. Contenido de los minerales (g kg⁻¹ MS) de la var. “Judia” en siete localidades.

Local	K	P	Ca	Mg	Cu	Fe	Mn	Zn	Ca:P
Alfândega da Fé	9.4 ± 0.96 a	1.13 ± 0.10 cd	0.55 ± 0.06 a	0.60 ± 0.05 a	0.0227 ± 0.001 c	0.022 ± 0.004 bc	0.041 ± 0.007 a	0.009 ± 0.17 d	0.48 ± 0.06
Bragança	8.7 ± 0.44 ab	1.15 ± 0.04 cd	0.69 ± 0.17 a	0.54 ± 0.07 a	0.0034 ± 0.002 bc	0.034 ± 0.022 abc	0.020 ± 0.005 bc	0.013 ± 0.22 c	0.60 ± 0.15
Chaves	8.1 ± 1.38 ab	1.28 ± 0.13 bc	0.70 ± 0.17 a	0.61 ± 0.08 a	0.0041 ± 0.001 bc	0.049 ± 0.031 ab	0.026 ± 0.009 b	0.014 ± 0.17 bc	0.55 ± 0.14
Mac. Cavaleiros	8.4 ± 1.85 ab	1.30 ± 0.26 bc	0.63 ± 0.12 a	0.58 ± 0.08 a	0.0034 ± 0.001 bc	0.061 ± 0.014 a	0.013 ± 0.004 c	0.016 ± 0.26 ab	0.48 ± 0.09
Murça	7.4 ± 0.49 b	1.06 ± 0.12 d	0.69 ± 0.18 a	0.66 ± 0.14 a	0.0040 ± 0.001 b	0.040 ± 0.030 abc	0.023 ± 0.008 bc	0.015 ± 0.14 abc	0.65 ± 0.07
Valpaços	9.3 ± 1.36 a	1.59 ± 0.13 a	0.61 ± 0.04 a	0.65 ± 0.16 a	0.0051 ± 0.002 ab	0.034 ± 0.021 abc	0.020 ± 0.004 bc	0.017 ± 0.17 a	0.39 ± 0.05
Vinhais	8.8 ± 0.76 ab	1.35 ± 0.08 b	0.61 ± 0.14 a	0.59 ± 0.03 a	0.0066 ± 0.002 a	0.021 ± 0.005 c	0.030 ± 0.010 b	0.015 ± 0.05 ab	0.45 ± 0.08
P	ns	**	ns	ns	*	ns	**	***	**
Mean	8.56	1.27	0.64	0.60	0.004	0.037	0.02	0.014	0.52
SD	0.69	0.17	0.06	0.04	0.00	0.01	0.01	0.003	0.10
CV (%)	8.1	13.8	8.7	7.2	30.8	38.9	35.5	18.3	18.8
Note: Values are average of all trees of every local, analyzed in triplicate±SD. The CV parameter indicates the coefficient of variation, SD the standard deviation, and DM the dry matter. Mediums within each column with the same letter are not significantly different according to the Fisher test, P ≤ 0.05 (n = 4). SL – significant level; ns – not significant (P > 0.05); *, ** and ***, significant at P < 0.05, P < 0.01, and P < 0.001, respectively.

Table 2. Total lipids and fatty acids (g/kg DM) and ΣSFA and ΣUSFA (ΣMUFA and ΣPUFA) composition (%) of the seven locals under study.

Tabla 2. Total de lípidos y ácidos grasos (g/kg MS) y composición del ΣSFA y ΣUSFA (ΣMUFA y ΣPUFA) (%) de las siete localidades estudiadas.

Local	Total Lipids	Total fatty acids	C14:0	C15:0	C16:0	C18:0	C20:0	C16:1	C18:1	C20:1	C18:2	C18:3	ΣSFA	ΣMUFA	ΣPUFA	ΣUSFA
Alfândega da Fé	33.9 ± 0.21 b	95.8 ± 8.67 a	4.1 ± 1.53 ab	0.14 ± 0.12 a	33.8 ± 4.8 abc	1.14 ± 0.82 b	2.33 ± 1.09 b	0.69 ± 0.35 b	38.8 ± 2.5 a	2.72 ± 2.14 a	14.0 ± 1.5 b	0.93 ± 1.15 a	41.5 ± 7.0 a	42.2 ± 3.6 a	14.9 ± 2.6 b	57.1 ± 3.5 ab
Bragança	35.6 ± 1.26 b	97.0 ± 0.47 a	4.4 ± 1.35 ab	0.21 ± 0.07 a	34.9 ± 1.3 bc	1.26 ± 0.74 ab	2.81 ± 1.02 ab	0.60 ± 0.19 b	40.0 ± 6.5 ab	1.39 ± 0.81 ab	12.4 ± 7.1 b	1.15 ± 1.26 a	43.5 ± 3.8 a	42.0 ± 6.7 a	13.5 ± 3.0 b	55.5 ± 4.1 ab
Chaves	36.4 ± 0.73 b	98.4 ± 0.15 a	3.8 ± 2.24 ab	1.94 ± 2.98 a	31.1 ± 4.4 c	0.90 ± 0.86 b	1.82 ± 0.96 b	0.38 ± 0.23 b	35.7 ± 5.5 ab	1.24 ± 1.15 ab	20.1 ± 9.8 ab	2.31 ± 1.39 a	38.6 ± 5.1 b	37.3 ± 6.4 ab	22.4 ± 9.2 ab	59.8 ± 5.2 a
Mac. Cavaleiros	28.1 ± 1.05 bc	97.7 ± 0.36 a	3.4 ± 0.76 b	0.38 ± 0.07 a	34.3 ± 1.6 bc	3.12 ± 0.52 a	1.66 ± 0.46 bc	1.66 ± 0.12 a	32.0 ± 5.1 ab	1.07 ± 0.83 ab	18.1 ± 7.5 ab	1.90 ± 0.07 a	43.0 ± 2.9 b	34.8 ± 6.0 ab	20.0 ± 3.4 ab	54.7 ± 3.3 ab
Murça	50.8 ± 1.10 a	98.2 ± 0.91 a	6.2 ± 0.067 a	0.72 ± 0.03 a	39.2 ± 0.3 ab	1.71 ± 2.31 ab	4.34 ± 1.50 a	1.88 ± 0.02 a	37.9 ± 1.4 b	0.67 ± 0.03 ab	10.9 ± 1.3 ab	1.75 ± 0.01 a	52.2 ± 1.8 a	40.4 ± 1.3 b	12.6 ± 1.4 ab	53.0 ± 2.7 b
Valpaços	22.6 ± 0.84 c	97.0 ± 1.21 a	2.6 ± 0.75 b	0.31 ± 0.09 a	35.1 ± 5.8 abc	2.01 ± 0.40 a	1.18 ± 0.17 c	2.01 ± 0.40 a	25.6 ± 4.1 b	0.86 ± 0.31 b	25.4 ± 5.2 a	1.93 ± 0.49 a	41.2 ± 8.0 b	28.5 ± 3.5 b	27.3 ± 5.6 a	55.8 ± 9.0 ab
Vinhais	31.9 ± 1.17 bc	95.7 ± 0.36 b	4.2 ± 0.95 ab	0.51 ± 0.06 a	40.0 ± 1.6 a	0.71 ± 0.11 b	2.94 ± 1.26 ab	1.95 ± 0.28 a	30.2 ± 6.3 ab	0.85 ± 0.32 b	12.2 ± 8.5 ab	2.10 ± 0.65 a	48.3 ± 3.6 a	33.0 ± 6.8 ab	14.3 ± 8.4 ab	47.4 ± 3.8 b
P	**	**	ns	ns	ns	ns	*	***	**	ns	**	ns	*	*	*	ns
Mean	34.19	97.1	4.10	0.60	35.5	1.55	2.44	1.31	34.3	1.26	16.1	1.73	44.0	36.9	17.8	54.8
SD	8.75	1.07	1.09	0.62	3.12	0.83	1.05	0.72	5.23	0.69	5.30	0.50	4.65	5.11	5.50	3.87
CV (%)	25.6	1.1	26.6	103.0	8.8	67.6	33.8	55.0	15.2	55.0	32.9	29.1	10.6	13.8	30.9	7.1
Note: Values are average of all trees of every local±SD. The CV parameter indicates the coefficient of variation and SD de standard deviation. Mediums within each column with the same letter are not significantly different according to the Fisher test, P ≤ 0.05 (n = 4). SL – significant level; ns – not significant (P >  0.05); *, **, and ***, significant at P < 0.05, P < 0.01, and P < 0.001, respectively. SFA = saturated fatty acids; USFA = unsaturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids.

Table 3. Morphological fruits parameters of “Judia” variety evaluated in seven localities from Trás-os-Montes region.

Tabla 3. Parámetros morfológicas de los frutos de la variedad “Judia” evaluados en siete localidades de la región de Trás-os-Montes.

	Calibre (fruits/kg)			Polyspermy	Depth wrinkles		Moisture loss
Local	Corrected (Cc)	Total (Tc)	Tc/Cc	(fruits/kg)	(%)	N° wrinkles	X∞(%)
Alfândega da Fé	60.7 ± 5.2 d	78.7 ± 10.4 d	1.3 ± 0.07	3.1 ± 3.3 a	15.2 ± 4.9 b	11.0 ± 1.4 b	45.2 ± 1.9 cd
Bragança	74.8 ± 10.0 bc	115.1 ± 32.4 c	1.5 ± 0.26	1.3 ± 2.4 b	21.0 ± 3.7 a	12.0 ± 4.2 b	49.8 ± 1.9 b
Chaves	63.2 ± 4.8 ab	103.0 ± 7.2 c	1.6 ± 0.17	1.8 ± 2.1 a	1.8 ± 2.1 ab	16.0 ± 4.9 a	47.2 ± 2.0 c
Mac.Cavaleiros	107.1 ± 10.7 a	291.1 ± 19.1 a	2.7 ± 0.10	0.0 ± 0.0 b	18.0 ± 2.6 ab	12.3 ± 0.6 b	52.8 ± 1.8 b
Murça	89.6 ± 2.6 ab	169.4 ± 58.4 b	1.9 ± 0.71	1.0 ± 1.6 a	18.7 ± 0.6 ab	13.5 ± 0.7 ab	43.8 ± 2.2 d
Valpaços	66.0 ± 3.5 cd	104.1 ± 8.6 cd	1.6 ± 0.08	4.7 ± 4.6 a	20.9 ± 3.1 a	16.5 ± 1.7 a	53.6 ± 1.7 a
Vinhais	67.5 ± 3.8 cd	108.5 ± 3.5 cd	1.6 ± 0.22	2.8 ± 4.8 a	19.5 ± 22 ab	17.8 ± 4.5 a	50.5 ± 0.6 b
P	***	***		***	ns	ns	***
Mean	75.6	138.6	1.75	2.09	18.7	14.2	49.0
SD	16.9	72.7	0.46	1.55	2.02	2.59	3.73
CV (%)	22.4	52.5	26.3	73.9	10.8	18.3	7.6
Note: Values are average of all trees of every local±SD. Within each column, means with the same letter are not significantly different, according to the Fisher test (P > 0.05); ns – not significant (P > 0.05); ** and ***, significant at P < 0.01 and P < 0.001, respectively.

Figure 1. Principal component loadings plot (A) and scores plot (B) for the two first principal components for all parameters under study.

Figura 1. Diagrama de cargas de componentes principales (A) y gráfica de resultados (B) de los dos componentes principales para todos los parámetros estudiados.

Supplementary Table S1. Climatic, geographic (A) and edaphic (B, 0 – 50 cm) characterization of different localities under study.

Tabla adicional S1. Caracterización climática, geográfica (A) y edáficas (B, 0 – 50 cm) de las diferentes localidades en estudio.

		Coordinates		Altitude	Average Temp. (°C)	Degree-days (°D)	Precipitation (mm)
Local	No. of trees	“N°”	“W°”	(m)	(May-Oct)	(May-Oct)	(May-Oct)
Alfândega da Fé	4	41.42	6.95	759	17.62	2032	215
Bragança	4	41.68	6.72	848	16.93	2010	167
Chaves	4	41.74	7.24	709	17.43	1971	208
Mac. Cavaleiros	3	41.60	6.95	722	17.15	2013	232
Murça	2	41.52	7.41	711	17.30	2077	251
Valpaços	4	41.60	7.43	860	14.70	1597	227
Vinhais	4	41.83	7.08	816	16.93	2010	167
Mean	3.57	41.63	7.11	775	16.87	1959	210
SD	0.79	0.14	0.26	65.78	0.99	162.73	31.93

Supplementary Table S2. Proximate composition and free sugars (g/kg DM) of different locals under study.
Tabla adicional S2. Composición aproximada y azú cares libres (g/kg MS) de los diferentes locales en estudio.

Local	Texture	pHH2O	OM	P2O5	Ca	Mg	K	Na
			(%)	(g Kg^−1)	(cmol Kg^−1)	(cmol Kg^−1)	(cmol Kg^−1)	(cmol Kg^−1)
Alfândega da Fé	loam	4.68	0.64	0.053	1.34	0.32	0.34	0.08
Bragança	loam	5.10	4.19	0.110	0.99	0.26	0.32	0.08
Chaves	sandy loam	5.23	1.04	0.064	1.01	0.23	0.39	0.10
Mac. Cavaleiros	loam	5.58	2.93	0.103	2.01	0.38	0.26	0.09
Murça	loam	5.10	2.43	0.028	0.48	0.23	0.30	0.08
Valpaços	loam	5.02	2.43	0.230	0.71	0.19	0.33	0.09
Vinhais	loam	5.24	4.56	0.044	1.34	0.35	0.43	0.52
Mean		5.14	2.60	0.090	1.13	0.28	0.34	0.15
SD		0.27	1.46	0.069	0.05	0.07	0.05	0.17
CV(%)		5.3	56.1	76.2	44.3	25.1	15.9	110.0
OM: organic matter

Supplementary Table S3. Proximate composition and free sugars (g/kg DM) of different locals under study.

Tabla adicional S3. Composición aproximada y azúcares libres (g/kg MS) de los diferentes locales en estudio.

Local	Moisture	Crude protein	Crude fat	Ash	Starch	Soluble sugars	^(1)Available carbohydrates	Glucose	Fructose	Sucrose
Alfândega da Fé	499.1 ± 3.9 c	42.2 ± 3.2 c	27.0 ± 7.7 bc	24.0 ± 1.3 a	503.7 ± 29.3 a	113.6 ± 11.2 ab	61.7 ± 3.5 a	1.7 ± 0.5 b	0.8 ± 0.3 bc	81.8 ± 6.7 b
Bragança	529.1 ± 10.9 b	44.9 ± 7.5 c	30.8 ± 4.5 b	22.2 ± 1.7 b	507.8 ± 31.9 a	90.6 ± 18.8 bc	59.8 ± 2.4 ab	2.8 ± 0.6 a	1.0 ± 0.4 b	72.2 ± 9.5 c
Chaves	537.9 ± 14.5 b	49.1 ± 8.4 bc	32.1 ± 3.0 b	21.6 ± 2.5 b	498.5 ± 12.7 a	110.7 ± 15.5 ab	60.9 ± 1.1 a	2.6 ± 1.4 ab	1.3 ± 1.1 ab	98.1 ± 16.3 a
Mac. Cavaleiros	536.2 ± 16.0 b	51.3 ± 10.5 b	23.3 ± 3.9 c	21.6 ± 0.6 b	492.7 ± 29.6 a	71.5 ± 16.2 c	59.1 ± 4.0 ab	3.1 ± 0.9 a	1.9 ± 0.8 a	72.7 ± 5.4 c
Murca	483.1 ± 8.6 d	43.1 ± 0.3 bc	44.7 ± 0.1 a	20.7 ± 2.8 c	519.8 ± 22.4 a	89.8 ± 25.5 bc	58.2 ± 0.3 b	1.1 ± 0.8 c	0.5 ± 0.1 c	69.9 ± 4.8 c
Valpaços	566.7 ± 11.4 a	69.5 ± 6.4 a	21.5 ± 1.5 c	23.5 ± 2.3 ab	512.7 ± 17.4 a	120.5 ± 31.8a	63.3 ± 4.9 a	0.6 ± 0.5 c	1.0 ± 0.5 b	51.4 ± 10.1 d
Vinhais	540.7 ± 16.7 b	52.7 ± 4.3 b	27.3 ± 4.5 bc	22.4 ± 1.6 b	501.8 ± 34.8 a	87.4 ± 6.2 bc	58.9 ± 3.5 b	2.6 ± 1.6 ab	1.5 ± 0.6 a	73.5 ± 6.9 c
P	***	**	**	ns	ns	*	*	*	*	**
Mean	527.5	50.0	29.5	22.3	505.3	97.7	60.3	2.1	1.1	74.2
SD	27.9	9.7	7.7	1.1	9.1	17.5	1.8	0.9	0.5	14.0
CV(%)	5.3	19.4	26.0	5.1	1.8	18.0	3.0	45.8	40.7	18.9
Note: Values are average of all trees of every local, analyzed in triplicate±SD. The CV parameter indicates the coefficient of variation, SD the standard deviation, and DM the dry matter. Mediums within each column with the same letter are not significantly different according to the Fisher test, P ≤ 0.05 (n = 4). SL – significant level; ns – not significant (P > 0.05); *, ** and ***, significant at P < 0.05, P < 0.01, and P < 0.001, respectively. ^(1)starch + soluble sugars.