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Correlations among quality parameters of peach fruit
Author(s) -
Génard Michel,
Souty Michel,
Holmes Susan,
Reich Maryse,
Breuils Liliane
Publication year - 1994
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/jsfa.2740660220
Subject(s) - biplot , malic acid , flesh , prunus , sucrose , sweetness , cultivar , citric acid , horticulture , multivariate statistics , taste , chemistry , titratable acid , mathematics , food science , botany , biology , statistics , genotype , biochemistry , gene
The correlations among quality parameters of peach fruit ( Prunus persica L Batsch) were studied for eight different cultivar‐shape‐site‐nitrogen‐season combinations (‘treatments’). Between 66 and 183 fruits were taken from each treatment and the quality parameters of skin colour, flesh firmness and taste were measured. Differences and similarities between treatments were analysed using a recent development in biplot multivariate analysis: the ACT method (Analyse Conjointe de Tableaux), which allows the study of several data tables in one unique analysis. Each treatment was characterised by a data table where records were the fruit and variables were quality parameters. A common pattern of correlation between quality parameters was found for all the treatments. Two main independent gradients were described. The first was a colour gradient and the second was a taste gradient. In the latter, the concentrations of sucrose and malic acid varied inversely with citric acid concentration. The firmness and the concentration of reducing sugars were independent of these gradients.