By Harold E Pattee; American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision

ISBN-10: 0747600171

ISBN-13: 9780747600176

ISBN-10: 0870554956

ISBN-13: 9780870554957

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The market for freestone peaches has shifted significantly from processed peaches to fresh consumption during the past 10 years. With the expansion in urban population and higher prices, there is likely to be more fruit grown for "V-pick" operations and roadside stands in the next decade. The decrease in production in 1982 and the heavy losses of the 1983 crop in some regions due to late frosts will probably maintain the high prices for freestone peaches, thus even a smaller portion of the crop will be processed.

1971. Development ofpolygalacturonase activity, and solubilization of pectin in peaches during ripening. J. Food Sci. 36, 1070-1073. 1. FRESH AND PROCESSED PEACHES 45 PROEBSTRING, E. , CARTER, G. , INGALSBE, D. , and NEUBERT, A. M. 1957. Relationship between leaf nitrogen and canning quality of Elberta peaches. Proc. Am. Soc. Hortic. Sci. 69, 131-140. REEVE, R. M. 1959. Histological and histochemical changes in developing and ripening peaches. 2. The cell walls and pectins. Am. J. Bot. 46, 241-249.

Differences have been found within cultivars from season to season as well as large differences among cultivars. Fertilizer studies have shown that various elements added to the soil at different rates influenced browning of macerated fresh peaches (Cummings and Reeves 1971). Phenolic compounds have been shown to accelerate browning in injured tissue, and browning is accelerated in peaches that have been exposed to heat. Paulson et al. (1980) showed that eight phenols in peaches were oxidized by PPO.

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Evaluation of quality of fruits and vegetables by Harold E Pattee; American Chemical Society. Division of Agricultural and Food Chemistry. Flavor Subdivision


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