CHANGES IN QUALITY CHARACTERISTICS DURING PEACH (CV. ‘MAJESTIC’) MATURATION¹

Abstract

Changes in the physical, chemical and sensory characteristics of peaches (cv. 'Majestic') were determined. Size, weight, ground color "a" values and SSITA ratio increased sign$cantly with increased degree of maturity; whereas, j r mness, DLE, hue angle, titratable acidity, quinic acid, and citric acid decreased signifcantly. Malic acid increased signijicantly with maturity up to grade 5 then signifcantly decreased. In general sucrose content and total sugars increased through grade 6 and then decreased for tree ripe fruit. Sensory evaluation results showed no signifcant differences among maturity grades for sweet, sour, juice and overall peach flavor attributes. However, grade 1 and 2 fruit had lower scores for sweet and overall peach flavor attributes and tended to be more sour than grades 3-6 and tree ripe fruit. Correlation coeflcients between maturity grade and all the selected quality parameters, except for the sourjavor attribute, were significant at the I% level. DLE had the highest correlation with maturity grade followed by ground color "a" value, SSITA ratio andjrmness.

Relationship of Quality Characteristics of Peaches (cv. Loring) to Maturity

“…It has been suggested that the ratio SS/TA indicates ripeness of fresh fruit and that fruit with a ratio greater than 15:l will ripen to high-quality fruit (Despande and Salunkhe, 1964). Our data show this ratio was reached at about maturity 4, in agreement with data we reported for other cultivars (Meredith et al, 1989;Robertson et al, 1990Robertson et al, , 1991. Results are similar to the characteristics of other cultivars grown at the University of Georgia Horticulture farm in previous years (Meredith et al, 1989;Robertson et al, 1990Robertson et al, , 1991.…”

“…Our data show this ratio was reached at about maturity 4, in agreement with data we reported for other cultivars (Meredith et al, 1989;Robertson et al, 1990Robertson et al, , 1991. Results are similar to the characteristics of other cultivars grown at the University of Georgia Horticulture farm in previous years (Meredith et al, 1989;Robertson et al, 1990Robertson et al, , 1991. The higher than normal rainfall and greater cloud cover in 1991 probably resulted in the Loring peaches being smaller and having lower total sugar contents than expected (Robertson et al, 1990).…”

Influência do manejo do solo na conservação e na qualidade pós-colheita de pêssegos cv. Cerrito

“…Segundo Mitchell (1989), o maior teor de açúcar é encontrado nos pêssegos de maturação mais avançada. Ventura et al (1992) e Robertson et al (1993), trabalhando com pêssegos cv. Cresthaven, observaram variações no teor de SST durante o armazenamento, representadas por um leve aumento no início do período de armazenamento e posterior diminuição no conteú-do de SST, mantendo os valores iniciais.…”

“…Quando as frutas são armazenadas em baixas temperaturas, pouca evolução ocorre. No entanto, quando as frutas são expostas a temperaturas em torno de 20ºC, ocorre rápido incremento na coloração característica da fruta (Robertson et al, 1993).…”

Comportamiento postcosecha de variedades de caqui y de nuevas variedades de fruta de hueso de interés comercial

“…Estos cambios se vieron reflejados con un aumento de los parámetros a * y b * en el CF. Resultados similares han sido descritos en otras variedades de fruta de hueso, con un aumento del parámetro a * (Delwiche y Baumgardner, 1985;Meredith et al, 1989;Robertson et al, 1990;1991; y b * (Delwiche y Baumgardner, 1985;Fernández-Trujillo y Artés, 1998).…”