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- Author or Editor: Glenn W. Chapman Jr. x
Variations in the levels of volatile constituents during maturation of peaches were determined by means of capillary gas chromatography. C6 aldehydes were the major volatile compounds isolated from immature fruit, however, as the fruit matured, levels of the C6 aldehydes decreased. The final period of peach maturation (120 to 126 days after flowering) showed significant increases in benzaldehyde, linalool, γ- and δ- decalactone; γ- decalactone being the principal volatile compound. The major volatiles, sucrose, quinic acid, and the malic/citric acid ratio, either singly or in combination, appear to be useful indices for estimating maturity of peaches.
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HortScience