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MATURITY STANDARDS FOR PROCESSING CLINGSTONE PEACHES
Author(s) -
DELWICHE MICHAEL J.
Publication year - 1988
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1988.tb00017.x
Subject(s) - colorimeter , flesh , mathematics , orange (colour) , skin color , cultivar , maturity (psychological) , horticulture , colorimetry , food science , chemistry , biology , chromatography , artificial intelligence , optics , computer science , physics , psychology , developmental psychology
The flesh color of 5 clingstone peach cultivars was measured (in CIELAB coordinates) by tristimulus colorimeter before and after canning. Before canning, fruit were separated into 3 color classes (1A: green‐yellow, 4A: yellow‐green, 7A: orange) by visual comparison with a trial maturity chart. After canning, flesh color was measured and visually graded. All samples in color class 1A were rated USDA grade C, while classes 4A and 7A were rated grade A. Flesh color was also measured as a function of time before and after harvest. Fresh flesh L* values were approximately constant, a* values increased steadily, and b* values increased then slightly decreased. Final specifications for a new maturity chart were 7 colors of constant luminance (L*= 76.5) and linearly increasing a* and b* values (−5.0 to 13.0 and 70.1 to 76.4, respectively), corresponding to a time step of 3.5 days between colors.