Abstract
Abstract Large variations in flesh color, firmness, and composition were found among fresh and canned fruits of 8 clingstone peach [Prunus persica (L.) Batsch] genotypes. Flesh color and titratable acidity of fresh fruits were highly correlated with color and sourness of canned fruits, respectively. Sweetness and peach flavor intensity were highly correlated in canned fruits. Genotypic variations in sensory sweetness and peach flavor intensity were not influenced by maturity stage, but variations in sensory sourness and firmness were dependent upon fruit maturity. For all cultivars, picking fruits more mature resulted in higher color and flavor quality of the canned product. Advanced maturity at harvest was accompanied by decreased flesh firmness, green color, and titratable acidity as well as more intense yellow or orange-yellow flesh color, higher carotenoids, ascorbic acid, soluble solids content, and SSC/TA ratio. As much as 42% of the total carotenoids and 95% of the total ascorbic acid were lost during the canning process.
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