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
相关论文
共 50 条
  • [21] POST-HARVEST QUALITY OF FRESH AND CANNED CLINGSTONE PEACHES AS INFLUENCED BY GENOTYPES AND MATURITY AT HARVEST
    KADER, AA
    HEINTZ, CM
    CHORDAS, A
    [J]. JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 1982, 107 (06) : 947 - 951
  • [22] The Relationship between Different Fruit Load Treatments and Fruit Quality in Peaches
    Wang, Xiaojun
    Yu, Mingliang
    Guo, Shaolei
    Ma, Ruijuan
    Zhang, Binbin
    [J]. HORTICULTURAE, 2023, 9 (07)
  • [23] MATURITY AND ITS RELATIONSHIP TO MUSCLE CHARACTERISTICS OF CATTLE
    CORNFORTH, DP
    HECKER, AL
    CRAMER, DA
    SPINDLER, AA
    MATHIAS, MM
    [J]. JOURNAL OF ANIMAL SCIENCE, 1980, 50 (01) : 75 - 80
  • [24] Cost of quality usage and its relationship to quality system maturity
    Sower, Victor
    Quarles, Ross
    Broussard, Eric
    [J]. INTERNATIONAL JOURNAL OF QUALITY & RELIABILITY MANAGEMENT, 2007, 24 (02) : 121 - +
  • [25] ENZYMES AND QUALITY OF PEACHES
    PECH, JC
    FALLOT, J
    [J]. ANNALES DE TECHNOLOGIE AGRICOLE, 1972, 21 (01): : 81 - +
  • [26] QUALITY AND PEACHES CONSTITUENTS
    SOUTY, M
    ANDRE, P
    [J]. ANNALES DE TECHNOLOGIE AGRICOLE, 1975, 24 (02): : 217 - 236
  • [27] Multivariate analysis of maturity stages, including quality and aroma, in 'Royal Glory' peaches and 'Big Top' nectarines
    Lavilla, T
    Recasens, I
    Lopez, ML
    Puy, J
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (15) : 1842 - 1849
  • [28] POST-HARVEST QUALITY OF FRESH VS CANNED CLINGSTONE PEACHES AS INFLUENCED BY GENOTYPES AND MATURITY AT HARVEST
    KADER, AA
    [J]. HORTSCIENCE, 1979, 14 (03) : 462 - 462
  • [29] Dielectric properties of peaches with and without skin during storage and their relationship to internal quality
    Cao, Mengke
    Zeng, Shuochong
    Wang, Jiaxin
    Guo, Wenchuan
    [J]. POSTHARVEST BIOLOGY AND TECHNOLOGY, 2023, 204
  • [30] Assessment of quality of cod roes and relationship between quality and maturity stage
    Katsiadaki, LG
    Taylor, KDA
    Smith, G
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1999, 79 (10) : 1249 - 1259
12345