COMPARISON OF QUALITY CHARACTERISTICS OF SELECTED YELLOW-AND WHITE-FLESHED PEACH CULTIVARS

被引：66

作者：

ROBERTSON, JA ^{[1
]}

HORVAT, RJ ^{[1
]}

LYON, BG ^{[1
]}

MEREDITH, FI ^{[1
]}

SENTER, SD ^{[1
]}

OKIE, WR ^{[1
]}

机构：

[1] USDA ARS, SE FRUIT & TREE NUT RES LAB, BYRON, GA 31008 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03922.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1308 / 1311

页数：4

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