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Quality of Fresh‐Market Melting‐ and Nonmelting‐Flesh Peach Genotypes as Affected by Postharvest Chilling
Author(s) -
BROVELLI ERNESTO A.,
BRECHT JEFFREY K.,
SHERMAN WAYNE B.,
SIMS CHARLES A.
Publication year - 1998
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.1365-2621.1998.tb15824.x
Subject(s) - flesh , postharvest , ripening , horticulture , biology , food science , chemistry , botany
After storage for 3 wk at 4°C and ripening 3 days at 20°C, nonmelting‐flesh peaches(‘Oro A’, FL 90–35C, FL 90–47C) did not develop visual symptoms of mealiness, while melting‐flesh (MF) fruit (FL 90‐20, FL 90‐21, FL 91‐16) did. Sensory evaluation showed that only MF fruit were more “mealy” and less “sweet” and “peachy” as a result of chilling. Volatile analysis revealed that chilling caused increases in(E)‐2‐hexenal and decreases in γ and δ decalactones in both MF and NMF types. However, the decline was considerably less in NMF than in MF fruit. Results indicate that chilling affects the quality of MF more than NMF genotypes.