EFFECTS OF RIPENESS AND POST-HARVEST TREATMENTS ON THE FIRMNESS, ACIDITY AND CANNING CHARACTERISTICS OF BABYGOLD #6 PEACHES

Abstract

Effects of ripeness and post-harvest storage on firmness, acidity, and canning characteristics of southeastern non-melting clingstone peaches (as represented by the cultivar Babygold #6) were investigated. Best results were obtained from ripe peaches harvested at 90 to 100% ground color development and canned without further holding. Firmness values of the raw fruit increased one day after harvest but diminished steadily during 10 days storage at 24 and 1 C. Total acidity of raw peaches diminished during storage after harvest. At 24 C the rate of decrease was uniform between 3 and 14 days. However at 1 C the rate of change decreased with increased storage time. Firmness of the canned halves was influenced by ripeness and post-harvest storage. Ripe fruits, and those stored at 1 C, had lower canned product firmness values. Viscosity values of the canned peach syrup and total grade scores were markedly influenced by storage temperature and time. The reduced acidity in Babygold #6 peaches stored for more than three days and canned resulted in a low-acid food in terms of thermal processing conditions.