Year-end Sale % OFF 
Abstract
A study was conducted to compare the quality characteristics of non-melting flesh (NMF) peach genotypes intended for fresh market use with the standard melting flesh (MF) peach genotypes, and to determine the effect of storage at 8 °C on the physical and chemical composition of the respective fruit types. In general, mesocarp firmness, skin L (lightness) and hue (red and orange components) decreased significantly with time in storage. This decrease was much more dramatic in MF genotypes than in their NMF counterparts. Water-soluble uronic acids increased significantly in both flesh types. Total soluble solids and total uronic acid content showed little or no change depending upon the genotype. NMF fruits had significantly higher hue and L values, firmness, soluble solids and total carotenes and xanthophylls than their MF counterparts. Water-soluble pectin content was significantly higher in MF genotypes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
