บทคัดย่องานวิจัย

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Effects of Phomopsis peach rot on pulp losses and puree quality.

Li, X.Y., Gonzalez, A. R. and Fenn, P.

Journal of Food Quality. Volume 19, Number 2, Apr 1996, Pages 147-160.

1996

บทคัดย่อ

Effects of Phomopsis peach rot on pulp losses and puree quality.

The effects of a Phomopsis sp. on four peach (Prunus persica) cultivars and three fruit maturities were evaluated for pulp losses and quality changes of peach puree. Fruits were inoculated with 2 mm X 2 mm of agar with Phomopsis mycelium and incubated at room temperature (24 to 26 C) for 3 days. The early-maturing cultivar Goldilocks had higher susceptibility to Phomopsis than the late maturing Babygold 8. Mature fruit had a slightly higher degree of susceptibility to Phomopsis than less mature fruit, except for Goldilocks, which showed equal susceptibility at all maturity stages. Pulp losses, percentage of decayed tissue, titratable acidity, Howard mold counts, soluble solids (SS), SS/acid ratio, viscosity, pH and changes in color were variable among cultivars and maturities. Puree made with 1% or more Phomopsis-decayed tissue may be unacceptable because of a high (16-75%) mold count.