Sensory and physicochemical factors characterizing the optimum eating ripeness of melting flesh peach ( Prunus persica L.)

Abstract Optimum eating ripeness is critical when selecting peaches for consumption; however, the underlying sensory drivers remain unclear. This study identified the sensory factors characterizing the perceived optimum eating ripeness of melting flesh peach. Seven sample conditions were established from postharvest peaches based on the ripening days, where perceived ripeness shifted from unripe to optimum and then to overripe. The early phase was dominated by sensory textural changes (e.g. “crispiness”) and the development of “peach-identity (ID)” flavor, while the late phase was predominated by an increase in “overripe” flavor. Instrumental firmness and ethyl acetate levels changed, accompanied by sensory textures and “overripe” flavor, respectively. These physicochemical indicators distinguished samples in different ripening phases. These findings highlight key sensory and physicochemical indicators for evaluating the optimum eating ripeness in peaches, reflecting the relationship between human perception and fruit biochemical changes and providing a foundation for improved postharvest quality management and consumer satisfaction.