Abstract
Abstract Peaches [Prunus persica (L.) Batch, cv. Loring and Elberta] sprayed with a 1500 ppm solution of succinic acid-2,2-dimethylhydrazide (SADH) at the onset of pit hardening, were preferred over nontreated peaches in sensory evaluations for odor and flavor. Firmness, titratable acidity, and soluble solids content of treated peaches did not vary significantly from nontreated; however, pH of treated peaches was significantly higher than nontreated in both varieties. Significant correlations could not be established between odor-flavor evaluations and physicochemical parameters.
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