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Quality characteristics of melting and non-melting flesh peach genotypes.

Author(s) : KARAKURT Y., HUBER D. J., SHERMAN W. B.

Type of article: Article

Summary

A study was conducted to compare the quality characteristics of non-melting flesh peach genotypes intended for fresh market use with the standard melting flesh peach genotypes, and to determine the effect of storage at 8 °C on the physical and chemical composition of the respective fruit types. Results are presented in terms of physical parameters (mesocarp firmness, skin quality and colour) and chemical features (uronic acid, total soluble solids, pectin carotene and xanthophylls).

Details

Original title: Quality characteristics of melting and non-melting flesh peach genotypes.
Record ID : 2002-2970
Languages: English
Source: J. Sci. Food Agric. - vol. 80 - n. 13
Publication date: 2000

Links

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Indexing

Themes: Food engineering;
Food quality and safety. Microbiology;
Fruit
Keywords: Genetics; Physical property; Chemical property; Peach; Cold storage; Fruit