Quantitative determination of flesh mealiness in peach [Prunus persica L. (Batch.)] through paper absorption of free juice |
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| Authors: | R Infante C Meneses P Rubio E Seibert |
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| Institution: | 1. Universidad de Chile, Departament of Plant Science; Casilla, 1004 Santiago, Chile;2. Escola Agrotécnica Federal de Sombrio, SC, Brazil;1. Centro de Estudios de Zonas Áridas (CEZA), Universidad de Chile, km 45 Ruta D43, Coquimbo, Chile;2. Universidad de Chile, Facultad. de Cs Agronómicas, Departamento de Producción Agrícola, Casilla 1004, Santiago, Chile;3. Universidad de La Serena, Departamento de Agronomía, Av. La Paz 1108, Ovalle, Chile;4. Instituto de Investigaciones Agropecuarias, Centro de Investigación Intihuasi (MM, AI, AZS), La Serena, Chile, and Centro de Investigación La Platina (NM), Santa Rosa 11, 610 Santiago, Chile;5. Universidad Andrés Bello, Facultad Ciencias de la Vida, Centro de Biotecnología Vegetal, Santiago, Chile;6. FONDAP Center for Genome Regulation, Universidad Andrés Bello, Santiago, Chile;7. Universidad de Los Lagos, Departamento de Acuicultura y Recursos Agroalimentarios, Fuchslocher 1305, Osorno, Chile;1. Department of Horticulture, Oregon State University, Mid-Columbia Agricultural Research and Extension Center, 3005 Experiment Station Dr., Hood River, OR 97031, USA;2. College of Food Science, Shanxi Normal University, No. 1 Gongyuan Street, Linfen, Shanxi 041004, PR China;1. Department of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, PR China;2. Department of Biology and Marine Science, Ningbo University, Ningbo 315211, Zhejiang, PR China;3. Agriculture Products Quality Detect Center, Ningbo Academy of Agricultural Science, Ningbo 315040, Zhejiang, PR China;1. Centro de Biotecnología Vegetal, Facultad de Ciencias de la Vida, Universidad Andres Bello, Santiago, Chile;2. Departamento de Acuicultura y Recursos Agroalimentarios, Universidad de Los Lagos, Fuchslocher 1305, Osorno, Chile;3. Escuela de Agronomía, Facultad de Ciencias Agronómicas y de los Alimentos, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Quillota, Chile;4. Instituto de Investigaciones Agropecuarias, INIA La Platina, Santiago, Chile;5. FONDAP Center for Genome Regulation, Chile;1. School of Biomolecular and Physical Science, Griffith University, Brisbane, Australia;2. The New Zealand Institute for Plant & Food Research Ltd., Private Bag 92169, Auckland 1142, New Zealand;3. The New Zealand Institute for Plant & Food Research Ltd., RD 1, Alexandra 9391, New Zealand;1. Department of Biosystems Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran;2. Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran |
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| Abstract: | A simple and rapid method was developed for quantitative determination of juiciness in peach flesh based on the absorption of free juice with ordinary absorbent paper after a flesh sample is squeezed by two metallic rolling cylinders. Juiciness data were compared with trained panel determinations on three peach cultivars kept at 4 °C and 90% RH for 7, 14 and 21 d plus a ripening period at 20 °C and 65% RH until the flesh reached 19.6 ± 9.2 N. There was a high correlation between panel judgment and paper absorption (r2 = 0.75 in ‘Elegant Lady’, 0.77 in ‘O’Henry’ and 0.93 in ‘Ross’). A sub-sample of the juiciest and the mealiest fruit also were sorted after 14 and 21 d in cold storage. ‘Ross’, a non-melting peach cultivar, did not develop flesh mealiness during any evaluation period. During storage, there was a reduction in juiciness reaching 15% less after 21 d. Mealy fruit were exclusively observed with melting cultivars exposed to cold storage. The proposed method for determining juice content is easily executed and shows a high association with human perception of juiciness and mealiness in peach. |
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