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Title: TEMPERATURE MANIPULATION IMPROVES POSTHARVEST QUALITY OF A MID SEASON PEACH

Author
item Perkins Veazie, Penelope
item ROE, N - TEXAS A&M, STEPHENVILLE
item LASSWELL, J - TEXAS A&M, STEPHENVILLE
item MCFARLAND, M - TEXAS A&M, STEPHENVILLE

Submitted to: Food Quality Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/15/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary: Consumers frequently complain about the lack of ripe, flavorful peaches in the supermarket. Much of this problem results from picking fruit too immature. Abnormal texture also results when immature fruit are held at low temperatures and develop chilling injury. Majestic' peaches grown in central Texas were best harvested fully red yet hard to maximize flavor and dprevent bruising during transit. Delaying storage at 5C by 24 hours prevented chilling injury.

Technical Abstract: Mid-season peach (Prunus persica (L.) Batsch cv Majestic) fruit of five maturity stages, from red suture to red, full soft, were evaluated for quality and composition. Fruit harvested at the red suture stage were physiologically immature while those harvested with full red color and firm or fully soft were ready to eat and too soft to ship after 0 or 1 week storage. Intermittent warming and delayed storage accelerated softening i red suture, half and full red hard fruit. Treatment effect was greater with less mature fruit. Treatment had no effect on soluble solids concentration, total phenolics, or titratable acidity. 'Majestic' peaches can be held at 5 C up to four weeks if harvested at the half red or full red hard stage and held at room temperature for 24 hours before storage.