Organic Acid Changes During Ripening of Processing Peaches

Abstract

ABSTRACT Organic acids and their changes during peach ( Prunus persica L. Batsch) fruit ripening were quantified by HPLC for clingstone culti‐vars,‘Babygold 5’and‘Babygold 7′, and a freestone cultivar,‘Cresthaven’. At full maturity,‘Babygold 5’and‘Babygold 7’had about 60% malic, 20% citric and 19% quinic acid; whereas‘Cresthaven’had similar amounts of all three organic acids (37, 3.5 and 28%, respectively). During fruit ripening,‘Babygold 5’and‘Babygold 7’increased in malic acid and decreased in citric and quinic acids, whereas,‘Cresthaven’showed little change in these organic acids.