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Quality characteristics of melting and non‐melting flesh peach genotypes
Author(s) -
Karakurt Yasar,
Huber Donald J,
Sherman Wayne B
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200010)80:13<1848::aid-jsfa732>3.0.co;2-0
Subject(s) - flesh , chemistry , food science , lightness , uronic acid , orange (colour) , hue , pectin , chemical composition , genotype , horticulture , botany , biology , polysaccharide , biochemistry , organic chemistry , physics , artificial intelligence , computer science , optics , gene
A study was conducted to compare the quality characteristics of non‐melting flesh (NMF) peach genotypes intended for fresh market use with the standard melting flesh (MF) peach genotypes, and to determine the effect of storage at 8 °C on the physical and chemical composition of the respective fruit types. In general, mesocarp firmness, skin L (lightness) and hue (red and orange components) decreased significantly with time in storage. This decrease was much more dramatic in MF genotypes than in their NMF counterparts. Water‐soluble uronic acids increased significantly in both flesh types. Total soluble solids and total uronic acid content showed little or no change depending upon the genotype. NMF fruits had significantly higher hue and L values, firmness, soluble solids and total carotenes and xanthophylls than their MF counterparts. Water‐soluble pectin content was significantly higher in MF genotypes. © 2000 Society of Chemical Industry