Sensory and compositional attributes of melting- and non-melting-flesh peaches for the fresh market
✍ Scribed by Brovelli, Ernesto A; Brecht, Jeffrey K; Sherman, Wayne B; Sims, Charles A; Harrison, Jay M
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 117 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
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 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 ýavour aspects. Likewise, chemical analysis showed that while diþ erences 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.