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Relationship of Quality Characteristics of Peaches (cv. Loring) to Maturity
Author(s) -
ROBERTSON J.A.,
MEREDITH F.I.,
FORBUS W.R.,
LYON B.G.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06868.x
Subject(s) - titratable acid , maturity (psychological) , sugar , horticulture , ripening , chemistry , sucrose , food science , botany , biology , psychology , developmental psychology
The effect of maturity and ripening on the quality characteristics of Loring peaches was determined. Size, weight, Minolta a values, sucrose, total sugar, soluble solids (SS) and SS/TA ratio of cv. Loring peaches increased significantly with increased degree of maturity of fruit. Firmness, titratable acidity (TA) and delayed light emission (DLE) decreased significantly with increased maturity grade. The fruit of grades 1 and 2 did not attain sensory characteristics similar to tree ripe fruit (grades 6 and 7). The fruit of those grades were less sweet and more sour than grades 3‐7. The optimum maturity for harvesting Loring peaches for optimum quality was maturity grade 5.