COMPARISON OF QUALITY CHARACTERISTICS OF THREE 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 with increased degree of maturity of fruit as harvested; whereas, firmness, hue angle, acidity and total pectins decreased significantly. Ripening for 7 days at 20C resulted in softening of L9-A47–33 and Babygold 7 peaches but had no significant effect on the firmness of FLA 9–20C. Ripening appeared to have little effect on the chemical characteristics of all three cultivars except for water soluble pectin, which increased 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.