EFFECTS OF PHOMOPSIS PEACH ROT ON PULP LOSSES AND PUREE QUALITY

The effects of a Phomopsis sp. on four peach (Prunus persica) cultivar s and three fruit maturities were evaluated for pulp losses and qualit y changes of peach puree. Fruits were inoculated with 2 mm X 2 mm of a gar with Phomopsis mycelium and incubated at room temperature (24 to 2 6 C) for 3 days. The early-maturing cultivar Goldilocks had higher sus ceptibility to Phomopsis than the late maturing Babygold 8. Mature fru it had a slightly higher degree of susceptibility to Phomopsis than le ss mature fruit, except for Goldilocks, which showed equal susceptibil ity at all maturity stages. Pulp losses, percentage of decayed tissue, titratable acidity, Howard mold counts, soluble solids (SS), SS/acid ratio, viscosity, pH and changes in color were variable among cultivar s and maturities. Puree made with 1% or more Phomopsis-decayed tissue may be unacceptable because of a high (16-75%) mold count.