Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars

ABSTRACT Physical, chemical and sensory characteristics and volatile constituents of five yellow‐and six white‐fleshed peach cultivars were compared. The soluble solids/titratable acidity ratios were significantly higher and the Minolta “b” values were significantly lower for white‐fleshed than for yellow‐fleshed cultivars. Shelf life of white‐fleshed fruit equalled that of yellow‐fleshed fruit. Amounts of five compounds that contribute significantly to typical peach aroma were significantly higher in white‐fleshed than in yellow‐fleshed peaches. Generally, flesh color showed little influence on hedonic scores, peach impact and sweet/sour balance.