Abstract
Peach texture during storage is affected by temperature, humidity, and oxygen level. Four cultivars, ‘Sentinel’, ‘Topaz’, ‘Parade’, and ‘Fairtime’, were stored at 0C for 28 days after which time texture tests were done for the next four days during the peach's ripening at 25C. A cylindrical peach specimen was penetrated with a wire probe installed in an Instron universal testing machine. From the force-displacement response, firmness parameters were determined and a fast Fourier transform frequency analysis was performed to determine the jaggedness of the curves. Effegi firmness, Instron peak force, and spectrum area changed the most during ripening. The lowest frequency ratio (0 to 0.19 Hz) changed more than any other frequency ratio during ripening. Significant decreases in Effegi firmness and in Instron peak force, steady state force, and frequency ratios were observed between the first and the second day of ripening but the changes were not significant thereafter. After one day of ripening, late season cultivars ‘Fairtime’ and ‘Parade’ were significantly less firm than ‘Topaz’. Most parameters indicated that ‘Sentinel’ an early season cultivar, was firm like ‘Topaz’, a mid-season cultivar. After two days, differences in firmness parameters among the four cultivars were not significant.
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