Variation of the quality parameters in bergamot fruits according to the area of cultivation

Background of the study – The main bergamot cultivated area in the world for the essential oil extraction is located along the coastal strip of Reggio Calabria, Italy. In recent years, the fruit is appreciated for its health properties of the pulp and juice. Objectives – The work aimed to verify how the organoleptic, nutraceutical, and essential oil characteristics of the fruit change between traditional bergamot cultivation area and one of newly introduced. Methods – The experiment was carried out on the ‘Fantastico' bergamot cultivar during two years along the Ionian coast (traditional bergamot cultivation area: Bianco, Bova Marina, Brancaleone, Caulonia, Casignana, Gerace, Melito P.S., Palizzi, Pellaro, Portigliola, San Carlo, Siderno) and one of newly introduced on Tyrrhenian coast (Rizziconi). Results – The environment has influenced the production of bergamot, both for fresh consumption and for essential oil. The bergamots coming from Rizziconi have the best biometric parameters (fresh weight 281.24 g), but the lower peak of component of essential oil (linalool 2.17E+04 pA, linalyl-acetate 2.52E+07 pA, and limonene 6.86E+07 pA); the fruit of Portigliola, Siderno, and Gerace on Ionian coast have pulp with high health parameters (total polyphenols content 0.875 mg GAE g-1 FW, total antioxidant capacity 4.367 µmol trolox g-1 FW), and ascorbic acid 57.84 mg 100 mL-1, respectively); the fruit of Portigliola has also a high peak of an important component of essential oil (linalool 2.49E+06 pA). The fruit of Bova Marina and San Carlo shows good biometric parameters such as fresh weight (280.82 g and 278.66 g, respectively), juice with high titratable acidity (5.88% and 5.60%, respectively), optimal content of linalool (3.08E+04 and 5.13E+04, respectively), and limonene (2.43E+08 and 1.19E+08, respectively). The bergamot of Bianco has the highest content of dry weight (16%) and Total soluble solids (9.70° Brix), but also a good content of limonene (2.25E+08 pA). The fruit of Pellaro has high ascorbic acid content (38.13 mg 100 mL-1) and high linalyl-acetate in flavedo (4.04E+07 pA). Conclusion – The work has shown that the components that define the essence remains the prerogative of the traditional area located on the Ionian coast, whereas on the Tyrrhenian coast, the fruits have shown better biometric performances.