Effect of Two Different Degrees of Maturity on the Storage Characteristics of Peach of Different Flesh Types

doi:10.7506/spkx1002-6630-201522045

Abstract

Abstract:

Objective: To compare the storage characteristics of different peach flesh types at different degrees of maturity.
Methods: Peaches of three cultivars ‘Xiahui 1’ soft-melting, ‘Xiahui 6’ hard-melting and non-melting ‘Jinhui’, harvested
at two different degrees of maturity (70% and 80%), were analyzed for changes in flesh firmness, ethylene production,
soluble solid content, soluble sugars and organic acids. Results: Peach fruits of all the three cultivars had the normal ethylene
release peaks. The non-melting peaches possessed the longest shelf-life, accompanied with lower soluble solid and soluble
sugar content, compared to the soft-melting and hard-melting cultivars. However, ‘Xiahui 6’ fruits at 80% maturity stage
maintained higher amounts of soluble solid and soluble sugar and had better flavor during storage. Conclusion: The hardmelting
peaches maintain better quality during shelf-life storage, and the optimal harvest time is at 80% maturity stage.

Key words: peach (Prunus persica), flesh type, maturity, storage characteristics

CLC Number:

S662.1

YANG Yong1,2, MA Ruijuan1, ZHANG Binbin1, SONG Zhizhong1, YAN Juan1, GUO Shaolei1, YU Mingliang1,2,*. Effect of Two Different Degrees of Maturity on the Storage Characteristics of Peach of Different Flesh Types[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522045.

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Effect of Two Different Degrees of Maturity on the Storage Characteristics of Peach of Different Flesh Types

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