Ea. Brovelli et al., QUALITY OF FRESH-MARKET MELTING-FLESH AND NONMELTING-FLESH PEACH GENOTYPES AS AFFECTED BY POSTHARVEST CHILLING, Journal of food science, 63(4), 1998, pp. 730-733
After storage for 3 wk at 4 degrees C and ripening 3 days at 20 degree
s C, nonmelting-flesh peaches ('Oro A', FL 90-35C, FL 90-47C) did not
develop visual symptoms of mealiness, while melting-flesh (MF) fruit (
FL 90-20, FL 90-21, FL 91-16) did, Sensory evaluation showed that only
MF fruit were more ''mealy'' and less ''sweet'' and ''peachy'' as a r
esult of chilling. Volatile analysis revealed that chilling caused inc
reases in (E)-2-hexenal and decreases in gamma- and delta-decalactones
in both MF and NMF types. However, the decline was considerably less
in NMF than in MF fruit. Results indicate that chilling affects the qu
ality of MF more than NMF genotypes.