RELATIONSHIP OF QUALITY CHARACTERISTICS OF PEACHES (CV LORING) TO MATURITY

被引：15
|
作者：
ROBERTSON, JA
MEREDITH, FI
FORBUS, WR
LYON, BG
机构：
[1] Agricultural Research Center, Food Quality Evaluation Research Unit, Athens, Georgia, 30613
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期
关键词：
PEACHES; SWEETNESS; ACIDITY; FIRMNESS; QUALITY; FLAVOR GRADE;
D O I：
10.1111/j.1365-2621.1992.tb06868.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of maturity and ripening on the quality characteristics of Loring peaches was determined. Size, weight, Minolta a values, sucrose, total sugar, soluble solids (SS) and SS/TA ratio of cv. Loring peaches increased significantly with increased degree of maturity of fruit. Firmness, titratable acidity (TA) and delayed light emission (DLE) decreased significantly with increased maturity grade. The fruit of grades 1 and 2 did not attain sensory characteristics similar to tree ripe fruit (grades 6 and 7). The fruit of those grades Were less sweet and more sour than grades 3-7. The optimum maturity for harvesting Loring peaches for optimum quality was maturity grade 5.
引用
收藏
页码：1401 / 1404
页数：4
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