Characteristics of Fruit from High- and Low-quality Peach Cultivars

Abstract

The chemical composition and sensory acceptability of two low-quality (‘Bailey’ and ‘Boone County’) and two high-quality (‘Jefferson’ and Selection B612615) peach genotypes were compared. The high-quality fruit were firmer and much larger than low-quality fruit. The most striking difference between high- and low-quality peaches was that the low-quality fruit contained about seven times more total phenolics. Glucose and sorbitol were at higher levels in low-quality fruit, whereas fructose was higher in the high-quality genotypes. Sensory data substantiated the classification of the cultivars into high- and low-quality fruit. ‘Jefferson’ and B612615 peaches were rated between acceptable and good after ripening, whereas ‘Bailey’ and ‘Boone County’ were rated unacceptable. The flavor of the low-quality cultivars was described as bitter and astringent with a strong aftertaste. The high polyphenolic content, which has been associated with the astringent flavor of fresh peaches, may partially explain the poor flavor of the low-quality fruit.

Contents of sugars and organic acids in the cultivars of peach (Prunus persica L.) and nectarine (Prunus persica var. nucipersica Schneid.)

“…Such peach fruits are more bitter with tart aftertaste. The flavour depends on acidity, soluble solids, individual sugars and organic acids (non-volatile substances) as well as on polyphenolic substances (Robertson and Meredith, 1988;Robertson et al, 1989;Senter and Callahan, 1990).…”