Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market

• Published in: Journal of the science of food and agriculture 1999-04, Vol.79 (5), p.707-712
• Main Authors: Brovelli, Ernesto A, Brecht, Jeffrey K, Sherman, Wayne B, Sims, Charles A, Harrison, Jay M
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; non-melting-flesh peaches; principal component analysis; sensory evaluation; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(199904)79:5<707::AID-JSFA241>3.0.CO;2-#

A study was conducted to determine differences in sensory and compositional characteristics of melting‐flesh (MF) and non‐melting flesh (NMF) fresh market peach genotypes. Sensory results showed that the NMF fruit (‘Oro A’ and FL 86‐28C) were ‘harder’, less ‘juicy’ and more ‘rubbery’ than their MF (FL 90‐20 and ‘TropicBeauty’) counterparts. A principal component analysis of the sensory data showed a clear distinction between the textural aspects of MF and NMF fruit, but not between their flavour aspects. Likewise, chemical analysis showed that while differences in pH, titratable acidity, and soluble solids were detected among the four genotypes, no consistent grouping could be made based on the MF/NMF nature of the fruit. © 1999 Society of Chemical Industry