Since peaches and nectarines are a valued fresh-market crop worldwide, evaluating postharvest potential helps determine feasibility for commercial markets. The ripeness attributes of 10 peach and nectarine genotypes were evaluated at harvest (day 0) and after 7 and 14 d storage at 4° C. The fruit was hand harvested at tree ripeness (ripened on the tree) and commercial ripeness (ripened during storage). The attributes of the tree-ripened fruit and commercially-ripened fruit varied at harvest and included chlorophyll (0.04-0.86 abs), peach weight (132-264 g), soluble solids (7.23-12.57%), pH (3.18-4.66), titratable acidity (0.16-1.21%), and flesh firmness (6.92-35.72 N). In general, tree-ripened fruit had higher fruit weight, soluble solids, and pH and lower chlorophyll, titratable acidity, and firmness than commercially-ripened fruit at harvest. For the tree-ripened fruit, A-811 CN was the largest (247.67 g), A-794 CN had the highest soluble solids (12.57%) and titratable acidity (0.88%), ‘Souvenirs’ (6.92 N) had the lowest firmness, and ‘Amoore Sweet’ (18.28 N) was the firmest. During storage of commercially-ripened fruit, chlorophyll and fruit weight decreased, while soluble solids increased, but there were no changes in pH or titratable acidity. During storage, A-885 (0.35 abs) had the lowest chlorophyll and ‘Effie’ had the largest fruit (203.11 g) and highest soluble solids (12.02%). Some ripeness attributes of the commercially-ripened fruit, such as chlorophyll and weight, were not achieved as compared to the tree-ripened fruit. The results of this study provide insight on the potential for releasing new peach and nectarine genotypes from the University of Arkansas Fruit Breeding Program.
Siebenmorgen, Mary C.; Threlfall, Renee T.; and Worthington, Margaret
"Ripeness attributes of Arkansas-grown peaches and nectarines at harvest and during postharvest storage,"
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences. University of Arkansas System Division of Agriculture. 19:61-70.
Available at: https://scholarworks.uark.edu/discoverymag/vol19/iss1/14