COMPARISON OF QUALITY CHARACTERISTICS OF 3 NONMELTING CLINGSTONE PEACH SELECTIONS

被引：8

作者：

ROBERTSON, JA

MEREDITH, FI

LYON, BG

CHAPMAN, GW

机构：

[1] Usda, Ars, R.B. Russell Agricultural Research Center, Food Quality Evaluation Research Unit, Athens, Georgia

来源：

JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 03期

关键词：

D O I：

10.1111/j.1745-4557.1993.tb00106.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of maturity and ripening on the quality characteristics of three nonmelting clingstone peach cultivars was compared. In general, size, weight, Minolta ''a'' values and SS/TA increased significantly with increased degree of maturity of fruit as harvested, whereas, firmness, hue angle, acidity and total pectins decreased significantly. Ripening for 7 days at 20C resulted in softening of L9-A47-33 and Babygold 7 peaches but had no significant effect on the firmness of FLA 9-20C Ripening appeared to have little effect on the chemical characteristics of all three cultivars except for water soluble pectin, which increased slightly. L9-A47-33 peach selection was significantly more fruity, peachy, sweet, juicy and had a higher overall acceptance score than Babygold 7 or FLA 9-20C, indicating it might have potential for fresh market use.

引用

页码：197 / 207

页数：11

共 16 条

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