We thank Ms. Judy Davis, Mr. Mike Jackson and Ms. Judy Brewer-Arthur for the chemical analyses.
Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1308–1311, September 1990
How to Cite
ROBERTSON, J.A., HORVAT, R.J., LYON, B.G., MEREDITH, F.I., SENTER, S.D. and OKIE, W.R. (1990), Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars. Journal of Food Science, 55: 1308–1311. doi: 10.1111/j.1365-2621.1990.tb03922.x
Reference to a company or product does not imply approval on recommendation of the USDA.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/15/89; revised 1/15/90; accepted 2/25/90.
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.