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Quality of fresh-market melting- and nonmelting-flesh peach genotypes as affected by postharvest chilling.

Author(s) : BROVELLI E. A., BRECHT J. K., SHERMAN W. B., SIMS C. A.

Type of article: Article

Summary

After storage for 3 weeks at 4 deg C and ripening 3 days at 20 deg C, nonmelting-flesh peaches ("Oro A", FL 90-35C, FL 90-47C) did not develop visual symptoms of mealiness, while melting-flesh (MF) fruit (FL 90-20, FL 90-21, FL 91-16) did. Sensory evaluation showed that only MF fruit were more "mealy" and less "sweet" and "peachy" as a result of chilling. Results indicate that chilling affects the quality of MF more than nonmelting-flesh genotypes.

Details

  • Original title: Quality of fresh-market melting- and nonmelting-flesh peach genotypes as affected by postharvest chilling.
  • Record ID : 1999-2345
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 4
  • Publication date: 1998/07
  • Document available for consultation in the library of the IIR headquarters only.

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