Organic Acid Changes During Ripening of Processing Peaches |
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| Authors: | T WANG AR GONZALEZ EE GBUR JM ASELAGE |
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| Affiliation: | Authors Wang and Gonzalez are affiliated with the Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72703. Author Gbur is with the Agricultural Statistics Laboratory, Univ of Arkansas, and Author Aselage's present address is: Gerber Products Inc., P.O. Box 10010, Fort Smith, AR 72917–0010. |
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| Abstract: | Organic acids and their changes during peach (Prunus persica L. Batsch) fruit ripening were quantified by HPLC for clingstone culti-vars,‘Babygold 5’and‘Babygold 7′, and a freestone cultivar,‘Cresthaven’. At full maturity,‘Babygold 5’and‘Babygold 7’had about 60% malic, 20% citric and 19% quinic acid; whereas‘Cresthaven’had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening,‘Babygold 5’and‘Babygold 7’increased in malic acid and decreased in citric and quinic acids, whereas,‘Cresthaven’showed little change in these organic acids. |
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| Keywords: | organic acids peaches ripening peach puree |
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