Discoloration of Processed Peaches as Influenced by SADH and Ethephon1

Abstract

The color of the cheek and USDA color score of processed fruit of peach (Prunus persica (L.) Batsch. cv. Redskin) were significantly higher when succinic acid-2,2-dimethyl-hydrazide (SADH) was used alone or in combination with (2-chloroethyl)phosphonic acid (ethephon). Both compounds and the combination strikingly reduced pit cavity discoloration.