Phenolic Compounds of the Mesocarp of Cresthaven Peaches during Storage and Ripening

ABSTRACT Prominent phenolic compounds in the mesocarp of Cresthaven peaches are chlorogenic acid, a caffeoyl derivative, epicatechin, catechin, and cyanidin. Trace amounts of p‐hydroxyphenylacetic, gallic, gentisic, and protocatechuic acids, quercetin, myricetin, and delphinidin are also present. Little change occurs in the quantities of these compounds in immature, threshhold mature and mature fruit during storage at 0°C with subsequent ripening at 20°C. HPLC analysis determined that small but significant changes occur in the quantities of epicatechin in the threshold mature and mature fruit during storage and in the quantities of cyanidin in the immature fruit. Changes in the degree of polymerization of these compounds did not vary as determined by vanillin‐leucoanthocyanidin ratios.