The physical properties of the fruit of 14 Asian peach cultivars were
measured at eating maturity and compared with 4 commercial American cu
ltivars. Asian peaches had lower percent overcolour and lower DH value
s. Differences in texture and firmness were found for the Asian cultiv
ars. Sugar levels as measured by soluble solids ranged between 9 and 1
4% and were similar to the American cultivars.