Flesh Browning of Peach and Nectarine Cultivars

Abstract

Flesh discoloration in peach [ Prunus persica(L.) Batsch.] and nectarine [ Prunus persica(L.) Batsch. var. nectarina] fruits results from the enzymatic oxidation of polyphenolic compounds (2, 3). Flesh color is one of the major factors determining consumer acceptance of peaches and nectarines. Since many peach and nectarine cultivars exhibit flesh discoloration when peeled or sliced, various means of inhibiting oxidation are commonly used during commercial or home processing (4). Differences exist in the magnitude of oxidative — flesh browning among peach and nectarine cultivars, and these differences have been shown to be heritable (5). Non-browning peach and nectarine cultivars can be processed with little or no chemical additives, and bruises are less noticeable on fruit with non-browning flesh.