Characteristics of Fruit from High- and Low-quality Peach Cultivars

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Abstract
The chemical composition and sensory acceptability of two low-quality (‘Bailey’ and ‘Boone County’) and two high-quality (‘Jefferson’ and Selection B612615) peach genotypes were compared. The high-quality fruit were firmer and much larger than low-quality fruit. The most striking difference between high- and low-quality peaches was that the low-quality fruit contained about seven times more total phenolics. Glucose and sorbitol were at higher levels in low-quality fruit, whereas fructose was higher in the high-quality genotypes. Sensory data substantiated the classification of the cultivars into high- and low-quality fruit. ‘Jefferson’ and B612615 peaches were rated between acceptable and good after ripening, whereas ‘Bailey’ and ‘Boone County’ were rated unacceptable. The flavor of the low-quality cultivars was described as bitter and astringent with a strong aftertaste. The high polyphenolic content, which has been associated with the astringent flavor of fresh peaches, may partially explain the poor flavor of the low-quality fruit.

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