Articles
PHYSICAL, CHEMICAL AND SENSORY EVALUATION OF HIGH AND LOW QUALITY PEACHES
Article number
254_23
Pages
155 – 160
Language
Abstract
The chemical composition and sensory acceptability of high quality (‘Jefferson’ and Selection B612615) and low quality (‘Bailey’ and ‘Boone County)’ peaches were compared.
Analysis of variance of chemical composition data showed that a few parameters were consistently different between low and high quality genotypes.
The most striking difference between high and low quality peaches was that the low quality fruit contained about seven times more total phenolics. ‘Jefferson’ and B612615 peaches were rated by a flavor panel between acceptable and good after ripening; whereas, ‘Bailey’ and ‘Boone County’ were rated unacceptable.
The high polyphenolic content, which has been associated with the astringent flavor of fresh peaches, may partially explain the poor flavor of the low quality fruit.
Analysis of variance of chemical composition data showed that a few parameters were consistently different between low and high quality genotypes.
The most striking difference between high and low quality peaches was that the low quality fruit contained about seven times more total phenolics. ‘Jefferson’ and B612615 peaches were rated by a flavor panel between acceptable and good after ripening; whereas, ‘Bailey’ and ‘Boone County’ were rated unacceptable.
The high polyphenolic content, which has been associated with the astringent flavor of fresh peaches, may partially explain the poor flavor of the low quality fruit.
Publication
Authors
J.A. Robertson, F.I. Meredith, R. Scorza
Keywords
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