Quality characteristics of melting and non-melting flesh peach genotypes

A study was conducted to compare the quality characteristics of non-melting flesh (NMF) peach genotypes intended for fresh market use with the standar d melting flesh (MF) peach genotypes, and to determine the effect of storag e art 8 degrees C on the physical and chemical composition of the respectiv e fruit types. In general, mesocarp firmness, skin L (Lightness) and hue (r ed and orange components) decreased significantly with time in storage. Thi s decrease was much more dramatic in MF genotypes than in their NMF counter parts. Water-soluble uronic acids increased significantly in both flesh typ es. Total soluble solids and total uronic acid content showed little or no change depending upon the genotype. NMF fruits had significantly higher hue and L values, firmness, soluble solids and total carotenes and xanthophyll s than their MF counterparts. Water-soluble pectin content was significantl y higher in MF genotypes. (C) 2000 Society of Chemical Industry.