The effect of maturity and ripening on the quality characteristics of Loring peaches was determined. Size, weight, Minolta a values, sucrose, total sugar, soluble solids (SS) and SS/TA ratio of cv. Loring peaches increased significantly with increased degree of maturity of fruit. Firmness, titratable acidity (TA) and delayed light emission (DLE) decreased significantly with increased maturity grade. The fruit of grades 1 and 2 did not attain sensory characteristics similar to tree ripe fruit (grades 6 and 7). The fruit of those grades were less sweet and more sour than grades 3‐7. The optimum maturity for harvesting Loring peaches for optimum quality was maturity grade 5.
No takes yet. Share an insight, caveat, or question.
Robertson et al. (1992) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: