Author
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Perkins Veazie, Penelope |
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Submitted to: Proceedings 17th Annual Horticulture Industries Conference
Publication Type: Proceedings Publication Acceptance Date: 1/9/1998 Publication Date: N/A Citation: N/A Interpretive Summary: The University of Arkansas has developed many new nectarine and peach selections for late spring bloom, early maturity, and fresh fruit markets. Many of these selections are white-fruited and have firm (non-melting) flesh when ripe. Selections rated highly in the field for good productivity and disease resistance were evaluated for flavor. Sweetness was most frequently correlated with positive overall acceptability ratings by taste panelists. The results of this study indicate that taste test evaluations of peaches and nectarines could effectively eliminate selections that had off flavor. Additionally, new peach selections having white flesh and are firm, sweet and adapted to the south central region are now possible. Technical Abstract: Often, fruit selections are released as new varieties without evaluations of shelflife or consumer flavor because of lack of additional time and expertise. Release of new cultivars that suffer from chilling injury or have poor flavor can result from ignoring postharvest aspects. Additionally, the current market trend is towards firm-fleshed, fully ripe fruit, but the introduction of non-melting flesh from clingstone germplasm often introduces an off-flavor in peaches. In a cooperative study with the University of Arkansas, we evaluated 14 nectarine and 12 peach advance selections for postharvest storage life, quality, and taste. In this aspect of the study, freshly harvested fruit were shipped from Arkansas to Oklahoma, stored at 20C for four days, and peeled and sliced for taste panelist ratings. Slices were dipped in citric acid to delay browning. At least 15 taste panelists rated the fruit with a hedonic scale of 1 (poor) to 9 (excellent) using natural lighting. Flesh color had no effect on white peach taste test scores while more yellow nectarines were perceived as sweeter. The degree of perceived sweetness and peach odor most affected taste panelist scores for nectarines and white peaches; off flavor in non-melting flesh fruit was not detected by panelists. Results indicate that taste tests for yellow- and white- fleshed peaches and nectarine selections can add valuable information for growers and can be used to determine consumer acceptability of new selections. |
