Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages

Abstract

In order to promote the utilization of peach fruits, we investigated the physicochemical characteristics of three different varieties of peach, namely, Wild Peach, Hikawa Hakuho, and Baekhyang, in various development stages (stone-hardening, fruit enlargement, and ripening). The peach fruits increased in length, width, and weight in the development stage. Baekhyang had the highest size among all the varieties in the development stage. The ratio of the length and width was the highest in the stone hardening stage and decreased thereafter. The hardness of the peach fruits decreased, except Wild Peach (p<0.05). The sugar content in all the varieties increased during the development stage, but the acidity decreased. The ratio of sugar and acidity increased with the progress of the development stage. The total phenolic content (TPC) was the highest in Baekhyang in the stone-hardening stage. All the varieties had the highest TPC in the stone-hardening stage, among all the development stages. No significant difference in the DPPH radical scavenging activity was observed in the fruit enlargement and ripening stage across the different varieties. The length, width, and weight of peach fruits increased, but the hardness decreased in the fruit development stage. The ratio of sugar and acidity increased, but the antioxidant capacity decreased.