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...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 1990-09, Vol.55 (5), p.1308-1311 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1311 |
|---|---|
| container_issue | 5 |
| container_start_page | 1308 |
| container_title | Journal of food science |
| container_volume | 55 |
| creator | ROBERTSON, J.A. HORVAT, R.J. LYON, B.G. MEREDITH, F.I. SENTER, S.D. OKIE, W.R. |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.1990.tb03922.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_15729690</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>15729690</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4448-f5067fced61df6d28bdfdb9a5534c83eccebae0b35d6ad3204697866566f08ec3</originalsourceid><addsrcrecordid>eNqVkUuP0zAUhS0EEmXgP0QjwS7B78SsgAwzPMpLBQ2wsRw_VHfcpNgJ0_57HLUCiR3eXPmez-deHQNwjmCF8nm6qRDhrMQcowoJAauxg0RgXO3vgAWqGSxJQ9FdsIAQ4xIhWt8HD1LawPlO-AL8aIftTkWfhr4YXPF5UsGPh6Jdq6j0aLMwep1maWWDzR1TfLchDLel6k1xvfajLV2waZ2FT1bpddFOYfS_VEwPwT2nQrKPTvUMfL189aV9XS4_Xr1pXyxLTSltSscgr522hiPjuMFNZ5zphGKMUN0Qq7XtlIUdYYYrQzCkXNQN54xzBxuryRl4cvTdxeHnZNMotz7pvKTq7TAliViNBRcwg-f_gJthin3eTSJBiSC0Jhl6doR0HFKK1sld9FsVDxJBOWcuN3LOXM6Zyzlzecpc7vPjx6cJKmkVXFS99umvg2gwRxRn7vmRu_XBHv5jgnx7ebFCBDbZojxa5B-y-z8WKt5IXpOayesPV_I9uxAvl6tv8h35DdUvpoE</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>194393473</pqid></control><display><type>article</type><title>Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars</title><source>Wiley Online Library</source><creator>ROBERTSON, J.A. ; HORVAT, R.J. ; LYON, B.G. ; MEREDITH, F.I. ; SENTER, S.D. ; OKIE, W.R.</creator><creatorcontrib>ROBERTSON, J.A. ; HORVAT, R.J. ; LYON, B.G. ; MEREDITH, F.I. ; SENTER, S.D. ; OKIE, W.R.</creatorcontrib><description>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.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1990.tb03922.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology</subject><ispartof>Journal of food science, 1990-09, Vol.55 (5), p.1308-1311</ispartof><rights>1991 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1990</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4448-f5067fced61df6d28bdfdb9a5534c83eccebae0b35d6ad3204697866566f08ec3</citedby><cites>FETCH-LOGICAL-c4448-f5067fced61df6d28bdfdb9a5534c83eccebae0b35d6ad3204697866566f08ec3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1990.tb03922.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1990.tb03922.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19826142$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>ROBERTSON, J.A.</creatorcontrib><creatorcontrib>HORVAT, R.J.</creatorcontrib><creatorcontrib>LYON, B.G.</creatorcontrib><creatorcontrib>MEREDITH, F.I.</creatorcontrib><creatorcontrib>SENTER, S.D.</creatorcontrib><creatorcontrib>OKIE, W.R.</creatorcontrib><title>Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars</title><title>Journal of food science</title><description>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.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNqVkUuP0zAUhS0EEmXgP0QjwS7B78SsgAwzPMpLBQ2wsRw_VHfcpNgJ0_57HLUCiR3eXPmez-deHQNwjmCF8nm6qRDhrMQcowoJAauxg0RgXO3vgAWqGSxJQ9FdsIAQ4xIhWt8HD1LawPlO-AL8aIftTkWfhr4YXPF5UsGPh6Jdq6j0aLMwep1maWWDzR1TfLchDLel6k1xvfajLV2waZ2FT1bpddFOYfS_VEwPwT2nQrKPTvUMfL189aV9XS4_Xr1pXyxLTSltSscgr522hiPjuMFNZ5zphGKMUN0Qq7XtlIUdYYYrQzCkXNQN54xzBxuryRl4cvTdxeHnZNMotz7pvKTq7TAliViNBRcwg-f_gJthin3eTSJBiSC0Jhl6doR0HFKK1sld9FsVDxJBOWcuN3LOXM6Zyzlzecpc7vPjx6cJKmkVXFS99umvg2gwRxRn7vmRu_XBHv5jgnx7ebFCBDbZojxa5B-y-z8WKt5IXpOayesPV_I9uxAvl6tv8h35DdUvpoE</recordid><startdate>199009</startdate><enddate>199009</enddate><creator>ROBERTSON, J.A.</creator><creator>HORVAT, R.J.</creator><creator>LYON, B.G.</creator><creator>MEREDITH, F.I.</creator><creator>SENTER, S.D.</creator><creator>OKIE, W.R.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199009</creationdate><title>Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars</title><author>ROBERTSON, J.A. ; HORVAT, R.J. ; LYON, B.G. ; MEREDITH, F.I. ; SENTER, S.D. ; OKIE, W.R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4448-f5067fced61df6d28bdfdb9a5534c83eccebae0b35d6ad3204697866566f08ec3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1990</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ROBERTSON, J.A.</creatorcontrib><creatorcontrib>HORVAT, R.J.</creatorcontrib><creatorcontrib>LYON, B.G.</creatorcontrib><creatorcontrib>MEREDITH, F.I.</creatorcontrib><creatorcontrib>SENTER, S.D.</creatorcontrib><creatorcontrib>OKIE, W.R.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ROBERTSON, J.A.</au><au>HORVAT, R.J.</au><au>LYON, B.G.</au><au>MEREDITH, F.I.</au><au>SENTER, S.D.</au><au>OKIE, W.R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars</atitle><jtitle>Journal of food science</jtitle><date>1990-09</date><risdate>1990</risdate><volume>55</volume><issue>5</issue><spage>1308</spage><epage>1311</epage><pages>1308-1311</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1990.tb03922.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1990-09, Vol.55 (5), p.1308-1311 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15729690 |
| source | Wiley Online Library |
| subjects | Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology |
| title | Comparison of Quality Characteristics of Selected Yellow-and White-fleshed Peach Cultivars |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T19%3A54%3A05IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Comparison%20of%20Quality%20Characteristics%20of%20Selected%20Yellow-and%20White-fleshed%20Peach%20Cultivars&rft.jtitle=Journal%20of%20food%20science&rft.au=ROBERTSON,%20J.A.&rft.date=1990-09&rft.volume=55&rft.issue=5&rft.spage=1308&rft.epage=1311&rft.pages=1308-1311&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1365-2621.1990.tb03922.x&rft_dat=%3Cproquest_cross%3E15729690%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=194393473&rft_id=info:pmid/&rfr_iscdi=true |