Peaches (cv. Cresthaven), at three maturity grades (IM‐immature, TM‐threshold mature, and MA‐mature), were evaluated by a trained descriptive analysis panel before and after ripening at 20°C and 85% relative humidity (RH) and after storage at 0°C, followed by ripening. Variable Cluster Analysis indicated 4 clusters (CL) of attributes that explained > 70% of the variation in the data. CL‐I (green, hardness, fracturability) distinguished IM and TM fruit at harvest. CL‐II (peachy, sweet, fruity, juiciness) showed that IM ripened fruit did not attain a comparable intensity of these notes as did ripened TM or MA fruit. Intensity of flavor changes due to ripening and storage depended on maturity of fruit when it was harvested.
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LYON et al. (1993) studied this question.