Development of off-flavour in non-melting flesh peach genotypes

Abstract

Studies performed to investigate the development of off-flavour in some NMF peach genotypes revealed that there were certain chemical components that were consistently associated with the disorder. Generally there was a significant increase in total soluble phenolics, polyphenoloxidase (PPO) activity and ethanol with an increase in both the percentage of off-flavoured fruit and the degree of off-flavour with time in storage at 8 °C in NMF genotypes. Total soluble sugars and soluble solids decreased significantly during the storage period. These changes in chemical composition of NMF genotypes were not observed in MF and NMF genotypes that did not show off-flavour development. Highly significant linear correlations were detected between off-flavour development and soluble phenolics, PPO activity, ethanol, total soluble solids and soluble sugars in Fla 92-21C and USDA 87P285, lines with the highest percentage of off-flavoured fruit. Soluble phenolics, chlorogenic acid, PPO activity and ethanol were positively correlated but soluble sugars and soluble solids were negatively correlated with off-flavour development. The accumulation of soluble phenolics and ethanol and the reduction in soluble solids and sugars appear to be associated with the development of off-flavour in NMF peach genotypes.