Comparison of quality characteristics of selected yellow- and white-fleshed peach cultivars.
Robertson, J. A.; Horvat, R. J.; Lyon, B. G.; Meredith, F. I.; Senter, S. D.; Okie, W. R.;
Journal of Food Science Year: 1990 Vol: 55 Issue: 5 Pages: 1308-1311 Ref: 18 ref.
1990
บทคัดย่อ
Physical, chemical and sensory characteristics and volatile constituents of 5 yellow-fleshed peach cultivars (Camden, Junegold, Loring, Cresthaven, Elberta) and 6 white-fleshed cultivars (Starlite, Scarlet Pearl, Nectar, Belle of Georgia, White Star, Stonyhard) were compared. Physical measurements (weight, skin colour and firmness) and chemical analyses (soluble solids, titratable acidity, sugars and phenols) were conducted on threshold mature fruit before and after ripening at 20 deg C and more than or equal to 85% RH for up to 4 days, depending on cultivar. Analysis of volatiles and sensory evaluations were conducted on postharvest ripened fruit. Results are tabulated. Soluble solids/titratable acidity ratios were significantly higher and the Minolta 'b' values (indicating yellowness) were significantly lower for white-fleshed than for yellow-fleshed cultivars. Stonyhard was the least acid (0.2%) before ripening and after (0.3%) ripening. Shelf-life of white-fleshed fruit equalled that of yellow-fleshed fruit. The total volatiles of threshold mature peaches were significantly higher for white-fleshed than for yellow-fleshed cultivars. Cresthaven and Nectar had higher hedonic scores than other cultivars and the least-liked cultivars were Camden, Starlite, White Star and Stonyhard. Flesh colour showed little influence on hedonic scores, peach impact or sweet/sour balance.