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Development of maturity indexes to maximize flavour and minimize bruising in fresh peaches.

Desarrollo de índices de madurez para maximizar el sabor y minimizar el machucamiento de duraznos frescos.

Author(s) : MOYANO M. I., MURRAY R., YOMMI A., et al.

Type of article: Article

Summary

Peach cv. Flordaking and June Gold fruits were harvested at 3 stages of maturity identified by background colour and were analyzed immediately after harvest, or after 3 or 6 days at 20 °C. Some fruits were kept at 8 °C for 24 h, and were then bruised with a 10 or 20 cm steel ball at different points. Optimization of harvest period is studied for each cultivar.

Details

  • Original title: Desarrollo de índices de madurez para maximizar el sabor y minimizar el machucamiento de duraznos frescos.
  • Record ID : 2002-2986
  • Languages: Spanish
  • Source: Hortic. Argent. - vol. 18 - n. 44-45
  • Publication date: 1999

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