ISHS Acta Horticulturae 465: IV International Peach Symposium
CHEMICAL AND ORGANOLEPTIC DESCRIPTION OF WHITE FLESH NECTARINES AND PEACHES |
| Authors: | G.M. Crisosto, C.H. Crisosto, M. Watkins |
| Keywords: | Stone fruit, quality, sensory evaluation, internal breakdown, ripening |
| Abstract:
A large variability in titratable acidity (TA), soluble solids concentration (SSC), SSC/TA, and market life was found for several white flesh peach and white flesh nectarine cultivars growing under San Joaquin Valley, California conditions. This suggests that in order to avoid consumer confusion, a new classification of white flesh stone fruit based on acidity should be attempted. In general, white flesh nectarines were more flavorful, sweeter and more sour than white flesh peaches. Trained judges were able to detect differences in sweetness, sourness and peach or nectarine flavor intensity among cultivars. During ripening of white flesh peaches and nectarine, SSC did not increase nor did acidity decrease, thus, the SSC/TA remained the same. Because of this unique characteristic, most of the white flesh stone fruit can be eaten when still firm. A ripening treatment at the retailer or shipping point is not advised due to fast softening. In general, a longer market life (at least 5 weeks), based on mealiness, was measured on white flesh nectarine than on white flesh peach cultivars. In both cases, market life was longer than for most of the yellow flesh peach and nectarine cultivars. Because of their fast softening, careful postharvest temperature management is recommended. | |
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