COMPARISON OF QUALITY CHARACTERISTICS OF 3 NONMELTING CLINGSTONE PEACH SELECTIONS

The effect of maturity and ripening on the quality characteristics of three nonmelting clingstone peach cultivars was compared. In general, size, weight, Minolta ''a'' values and SS/TA increased significantly w ith increased degree of maturity of fruit as harvested, whereas, firmn ess, hue angle, acidity and total pectins decreased significantly. Rip ening for 7 days at 20C resulted in softening of L9-A47-33 and Babygol d 7 peaches but had no significant effect on the firmness of FLA 9-20C Ripening appeared to have little effect on the chemical characteristi cs of all three cultivars except for water soluble pectin, which incre ased slightly. L9-A47-33 peach selection was significantly more fruity , peachy, sweet, juicy and had a higher overall acceptance score than Babygold 7 or FLA 9-20C, indicating it might have potential for fresh market use.