Journal of the American Society for Horticultural Science · 1979 · 14 citations · 0 references
AgricultureFood ScienceHorticultural SciencesFood AnalysisFood ChemistryPostharvest PhysiologyFlavor DevelopmentFlavor EvaluationFruit QualityFruit Quality EvaluationFruit StorageVolatile Aroma AnalysisAttributesCultivar Differences In FlavorFlavor VolatilesFruit Aroma ChemistryFruit Quality AttributesStepwise RegressionStorage Effects On Fruit QualityVolatile Aroma Formation
Abstract Sensory and compositional attributes including low boiling point flavor volatiles of peaches [ Prunus persica (L.) Batsch cvs. ‘Redskin’ and ‘Rio Oso Gem’] stored in a controlled atmosphere were analyzed. Intensities of fruitiness of ‘Redskin’ and acidity of both cultivars decreased during the 9- and 15-week storage periods. Intensities of bitterness, mustiness, and fermented attribute were low but were sufficient to affect desirability. Volatile and nonvolatile components accounted for some of the variation in sensory attributes. The amount of variation explained by components increased when volatile peak areas were converted to logarithms for the stepwise multiple regression analysis.