Ground Color Measurements of Peach

Delwiche, M. J.; Baumgardner, R. A.

doi:10.21273/jashs.108.6.1012

Cited by 56 publications

(8 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Specification of a single color reference exactly matching the threshold mature ground color is complicated by differences due to cultivar, orchard management, region, and season (2,5). Although we generally have found these differences small, visual selection of a color match is difficult without a uniform gradient of color references for comparison.…”

Section: Resultsmentioning

confidence: 99%

“…Ripe categories of each sample were kept in storage at 2° until all categories had ripened (or softened for immature peaches). Soluble solids, titratable acid, taste, and visual appearance were measured using the procedures described in our previous report (2). A threshold maturity category was selected for each tree, based on the ratings of taste and visual appearance.…”

Section: Methodsmentioning

confidence: 99%

“…During the 1982 season, we conducted studies to determine the adaptability of the CTFA color references to peaches grown in South Carolina (2). Samples of 13 cultivars covering a range in maturity were measured for ground color, soluble solids, titratable acid, taste, and appearance.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Ground Color as a Peach Maturity Index

Delwiche

Baumgardner

1985

J. Amer. Soc. Hort. Sci.

Self Cite

View full text Add to dashboard Cite

Changes in peach ground color were analysed over the periods of growth, maturation, and ripening for an early, mid-season, and late maturing cultivar. Color was measured with a tristimulus colorimeter in Hunter “L”, “a”, “b” coordinates. Ground color progressions over time were similar for the 3 cultivars. All color coordinates increased during the 3 weeks prior to harvest, with the “a” coordinate showing the largest rate of change with time. Ground color also was compared with a trial series of 6 uniformly spaced color references. High correlations between color reference selection and measured “a” value demonstrated the feasibility of a ground color reference maturity index even when color matches were not exact. Effects of packing house operations on ground color were investigated. Removal of fuzz by brushing had little effect on measured color, whereas wetting of the brushed surface caused a distinct decrease in lightness (“L” value) but little change in chromaticity (“a” and “b” value).

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Ground Color as a Peach Maturity Index

Delwiche

Baumgardner

1985

J. Amer. Soc. Hort. Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…Gauging peach fruit maturity is a difficult process that currently relies on the use of color chips to determine commercial maturity (6). In pome fruits, measurements of ethylene have been recommended to assess fruit maturity and storagability despite a relatively constant rate of ethylene production during fruit maturation of 0.1 nl-g_1*hr_1 (7).…”

Section: Discussionmentioning

confidence: 99%

“…A yield component analysis can be used to identify which components are most associated with yield within a particular genotype. Yield per hectare in strawberry plantings was found most correlated with the number of crowns per hectare (5,6,8). Various components have been found correlated with yield per plant, including number of crowns (7,12), number of leaves per crown (9), number of leaves per plant (7), plant size (4,10), number of inflorescences (4,10,12), number of berries per inflorescence (3, 4, 10, 12), number of berries per plant (7), fruit set, and total number of achenes per berry (9).…”

mentioning

confidence: 99%

Whole-fruit Ethylene Evolution and ACC Content of Peach Pericarp and Seeds During Development

Miller

Krizek

Walsh

1988

J. Amer. Soc. Hort. Sci.

View full text Add to dashboard Cite

The rate of ethylene evolution of peach fruit (Prunus persica L. Batsch) and ACC content of peach pericarp/mesocarp and seeds was determined during development. Ethylene measurements of whole fruit began 18 days after anthesis (DAA), and ACC quantification was started 32 DAA. ACC levels and ethylene evolution followed similar patterns during stages I and II of fruit growth. At 39 DAA, there was an increase in ethylene evolution and extractable ACC concentration of both pericarp and seeds; however, variability was high at this time. Ethylene evolved by nondeveloping fruit of the “second wave” and “June drop” increased after senescence of the ovule was observed. By 49 DAA, ethylene production and ACC concentration reached a minimum that lasted until a 10-fold increase in ethylene evolution was detected in late stage III. This 10-fold increase in ethylene occurred in four different peach cultivars sampled at “firm-ripe” stage. Seeds excised at 67 DAA, which were incubated for 6 hr in ambient O2 conditions, evolved 400 nl·g−1·hr−1 ethylene and ACC concentration averaged 54 nmol·g−1 fresh weight. It is suggested that in split-pit fruits, ethylene generated by the seeds may accelerate fruit maturation and ripening. Chemical name used: 1-aminocyclopropane-1-carboxylic acid (ACC).

show abstract