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ABSTRACT

Physical, chemical and sensory characteristics and volatile constituents of five yellow-and six white-fleshed peach cultivars were compared. The soluble solids/titratable acidity ratios were significantly higher and the Minolta “b” values were significantly lower for white-fleshed than for yellow-fleshed cultivars. Shelf life of white-fleshed fruit equalled that of yellow-fleshed fruit. Amounts of five compounds that contribute significantly to typical peach aroma were significantly higher in white-fleshed than in yellow-fleshed peaches. Generally, flesh color showed little influence on hedonic scores, peach impact and sweet/sour balance.