39B-21

D. A. INGRAM¹, K. L. Bett, J. C. Beaulieu, J. A. Miller, Jr., R. Scorza, and M. A. Demuth. (1) Food Processing and Sensory Quality, USDA-ARS-Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124

The sensory perceptions of color, aroma, and firmness are important factors in determining acceptability of peaches, although not indicative of the overall quality. Peaches which appear ripe in color and aroma often lack desirable flavor and texture. Research shows that harvest time affects these traits. The objectives were to investigate the effects of harvest maturity and firmness on flavor and texture quality of Eastern freestone peach cultivars.

Eight cultivars grown at the Appalachian Fruit Research Station in Kearneysville, WV were harvested at three maturities (pickings) for two years (1998, 1999) to investigate the effects of harvest maturity and firmness on sensory quality. Fruit firmness is a measurable function of maturity and was closely monitored using a non-destructive firmness detection device. Peaches were stored at 0C until an approximate firmness range from 8 to 10 Bounce Units (BU) was attained and then shipped to the Southern Regional Research Center for sensory assessments. Upon arrival, peaches were categorized by appearance and marketable quality using a standardized subjective scale. Only peaches rated as "perfect" tree ripe-like or "very good" were used. Twelve panelists trained in descriptive analysis techniques (Sensory Spectrum Methods) evaluated the peaches for flavor and texture properties. Peaches harvested in 1998 were significantly different from peaches harvested in 1999. Flavor attributes were more intense in 1998 than in 1999. Significant differences correlated with maturity and ripeness were observed across all three pickings per cultivar. Floral, fruity/peachy, honey/sweet aromatic, moisture release, and wetness increased with each subsequent picking while green/grassy, hardness, and chewiness decreased. Differences in cultivars were noted. Some cultivars maintained acceptable quality over several pickings while others did not. These findings suggest that fruit maturity and firmness at the time of harvesting affect the sensory quality of peaches and that the magnitude of these effects is cultivar-dependent..