Selection of fruit quality assessment factors for peach genus (Prunus persica)

Quality parameters including fruit mass, fruit shape index, skin color, flesh firmness, total soluble solids (TSS) content, titratable acid (TA), and flavor were measured in 10 varieties from the honey peach family, 6 varieties from the flat peach family, and 3 varieties from a smooth-skinned family grown in Beijing rural areas. Principal Component Analysis (PCA) and Systematic Cluster Analysis were applied to data analysis. The results showed that there was either relative independence or close correspondence among the fruit quality characteristics. Five factors were extracted from a comprehensive quality evaluation system of peach based on this study:fruit mass, moisture content, flesh firmness, flavor, and the ratio of TSS to TA. Data from these five indicators from all tested fruits were analyzed using a Rationalization-Satisfaction Index and the Consolidating Rule of Multidimensional Value Theory. The outcome showed that Wanmi, Lvhua9, and Beijing38 in the honey peach family, Ruipan1 and Bixia in the flat peach family, and Ruiguang19 in the smooth-skinned family had good qualities, and corresponded closely to the results of sensory evaluation. This study provides a theoretical reference basis that can be used as indicators for selecting quality in peaches.