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Effect of cold storage and maturity on the physical and chemical characteristics and volatile constituents of peaches (Cv. Cresthaven)
- Robertson, J.A., Meredith, F.I., Horvat, R.J., Senter, S.D.
- Journal of agricultural and food chemistry 1990 v.38 no.3 pp. 620-624
- peaches, cold storage, volatile compounds, ripening
- The effects of cold storage and maturity on the physical and chemical characteristics and volatile flavor constituents of peaches (cv. Cresthaven) were determined. In general, size, weight, soluble solids (SS), sucrose content, SS/TA ratio, volatiles, and Minolta a value increased with increased maturity of unripened fruit. Minolta L and b values, glucose, fructose, and sorbitol contents, and total phenolics did not vary significantly by maturity. Titratable acidity and hue angle decreased significantly with increased maturity. The weights of the peaches of all maturity grades decreased significantly during storage at 0 degrees C with an average decrease of about 3.5%/week. During cold storage, Cresthaven peaches also underwent significant decreases in hue angle, sucrose content, and titratable acidity (TA) and significant increases in glucose and fructose contents and SS/TA ratios. The volatiles generally decreased during storage. Data indicate that cv. Cresthaven peaches of the three maturity grades evaluated will hold up under 0 degrees C storage for about 4 weeks. After 4-week storage, significant deterioration probably will occur.