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Organic Acid Changes During Ripening of Processing Peaches
Author(s) -
WANG T.,
GONZALEZ A.R.,
GBUR E.E.,
ASELAGE J.M.
Publication year - 1993
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.1365-2621.1993.tb04343.x
Subject(s) - ripening , malic acid , quinic acid , citric acid , organic acid , prunus , chemistry , maturity (psychological) , cultivar , food science , horticulture , botany , biology , biochemistry , psychology , developmental psychology
Organic acids and their changes during peach ( Prunus persica L. Batsch) fruit ripening were quantified by HPLC for clingstone culti‐vars,‘Babygold 5’and‘Babygold 7′, and a freestone cultivar,‘Cresthaven’. At full maturity,‘Babygold 5’and‘Babygold 7’had about 60% malic, 20% citric and 19% quinic acid; whereas‘Cresthaven’had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening,‘Babygold 5’and‘Babygold 7’increased in malic acid and decreased in citric and quinic acids, whereas,‘Cresthaven’showed little change in these organic acids.