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Quality characteristics of melting and non-melting flesh peach genotypes

✍ Scribed by Yasar Karakurt; Donald J Huber; Wayne B Sherman

Publisher: John Wiley and Sons
Year: 2000
Tongue: English
Weight: 82 KB
Volume: 80
Category: Article
ISSN: 0022-5142
DOI: 10.1002/1097-0010(200010)80:13<1848::aid-jsfa732>3.0.co;2-0

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A study was conducted to determine diþ erences in sensory and compositional characteristics of melting-ýesh (MF) and non-melting ýesh (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