INFLUENCE OF YEAR, CULTIVAR AND FRUIT MATURITY ON QUALITY OF PEACH PUREE¹

Abstract

A 3-year study was conducted to evaluate the effect of year, cultivar and fruit maturity on the quality ofpeach puree and to determine the relative importance (RJ of these factors on the quality components hue angle (color), pH, acidity, soluble solids (SS and SYacid ratio. The results indicated that year, cultivar cnzdpuit maturity had a strong effect and that they are very important in determining the quality of peach puree by affecting the different quality components. h general, JLuit maturity had stronger RI than year and cultivar on the quality parameters studied. l'he data obtained f i r different maturities and cultivars jit a linear regression that accounted for 95% of the variability f i r all quality parameters measured. pH and SYacid ratio increased nhile acidity and hue angle decreased and SS showed small or no increase as the fruit reached more advance stages of maturity.

Phenotypic diversity and relationships of fruit quality traits in apricot (Prunus armeniaca L.) germplasm

“…On the other hand, several reports on peach have shown an important effect of the year on some pomological traits, due to the different climatic conditions (temperature, solar radiation, rainfall, etc.) (Génard and Bruchou 1992;González et al 1992;Brooks et al 1993). However, there is scarce information with regard to these year-by-year variations in apricot ).…”

Permeability Properties of Fruit Puree Edible Films

“…Percentages of polysaccharides in fruit purees vary depending on fruit cultivar and maturity, as well as cultural and environmental conditions (Sistrunk, 1985). The influence of year, cultivar and maturity on the quality of peach puree was studied by Gonzalez et al (1992). The WVP properties of calcium sodium pectinate barriers were reported by Schultz et al (1949).…”

Effect of oxygen scavenging films and modified atmosphere on the color quality of hot‐filled freestone peach puree

“…H ° values change due to variations in the plane determined by a* and b* values and describes the similarity of a quantified color, such as red, green, blue, yellow, or purple (Garza et al, 1999; Lozano & Ibarz, 1997). H ° has been a peach puree quality parameter consistently related to the year, cultivar, and fruit maturity of the harvested peaches (Gonzalez, Mauromoustakos, Prokakis, & Aselage, 1992). It has also been used as a ripeness indicator for visualizing the color of food products effectively, where a yellower and redder peach color ( b* and a* increase) is associated with a lower h ° (Gorny, Hess‐Pierce, & Kader, 1998).…”