Changes in flesh firmness and ethylene production of different peach types during fruit ripening
Journal
Acta Horticulturae
Journal Volume
768
Start Page
153
End Page
159
ISSN
0567-7572
ISBN
978-906605309-0
Date Issued
2008
Author(s)
Abstract
To study fruit ripening behavior of commercial low-chill peach cultivars in Taiwan, different peach [Prunus persica (L.) Batsch] flesh types were used and evaluated for fruit quality characteristics, flesh firmness and ethylene production. Stony-hard and non-melting peaches retained fruit firmness, but the former produced very little ethylene, while the latter showed high ethylene production through 9 d storage at 20°C. Melting peaches decreased gradually in flesh firmness during 9 d at 25±2°C and were accompanied by increasing ethylene production or development of an ethylene production peak. These results indicate that the stony-hard peach exhibited a different ripening behavior than that demonstrated by melting and non-melting peaches. The unique flesh trait of stony-hard peach may be used as a genetic resource for improving peach shelf life and postharvest quality.
Event(s)
International Symposium on the Role of Postharvest Technology in the Globalisation of Horticulture, IHC 2006
Subjects
Flesh type
Fruit firmness
Prunus persica
Stony hard peach
Publisher
ISHS
Type
Conference Paper