Quality Attributes of White Flesh Peaches and Nectarines Grown under California Conditions

Abstract

A large variability in titratable acidity (TA), soluble solids concentration (SSC), SSC/TA, bruising and chilling injury (mealiness and flesh browning) susceptibility and market life was determined for several white flesh peach and nectarine cultivars grown under San Joaquin Valley, California conditions. During ripening "off" the tree, SSC did not increase nor did TA decrease; thus, the SSC/TA remained the same. Because of this characteristic, these white flesh stone fruit can be eaten when still firm if hard texture is not a concern. A ripening treatment at the retailer or shipping point is not advised due to fast softening and high bruising susceptibility. Because of their fast softening, careful postharvest temperature management is recommended. In general, a longer market life (at least 5 weeks), based on chilling injury, was measured on the white flesh nectarine cultivars than on the white flesh peach cultivars.