Abstract
ABSTRACTQuantities of condensed tannins and the major monomeric phenols were maximum between the first and second swell of fruit growth in six melting flesh peach cultivars. Quantities of tannins were higher and vanillin‐proanthocyanidin ratios were lower in low quality, astringent fruit than in white or yellow flesh, commercial quality fruit. Major monomeric phenols in all cultivars were chlorogenic acid, neochlorogenic acid, isochlorogenic acid, catechin, and epicatechin. Quantities of these compounds varied by cultivar and also were greater in the low quality, astringent fruit between the first and second swell of growth.
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