Phenolics contents and sensory characterisation of melting and non-melting peach

摘要

There is increasing consumer dissatisfaction regarding the quality of peaches due to the rapid decay that these fruit undergo after harvest. This study aimed to determine the phenolics contents and provide sensory characterisations of four commercial melting flesh (MF) and four commercial non-melting flesh (NMF) peach cultivars. Low molecular weight phenolic compounds (LMWPC) were determined by high performance liquid chromatography coupled to a diode array detector (HPLC-DAD). A trained sensory panel with 12 members evaluated the principal quality attributes of each cultivar. Skin ground colour was different among the MF and NMF cultivars. Fifteen LMWPC were identified in peach flesh tissue. Procyanidin gallate 1, procyanidin gallate 3, procyanidin B3, and flavonoids 1,2, and 3 were detected in all eight cultivars, while gallic acid was present only in 'Elegant Lady'. Two main clusters were formed based on the 15 LMWPC observed, but no correlation with flesh type was observed. On the other hand, a principal components analysis (PCA) based on sensory attributes showed a clear segregation between the MF and NMF cultivars. The NMF cultivars were associated with "texture" and a low score for "visual appearance", while the MF cultivars were associated with attributes such as "sweetness", "juiciness", and "flavour". The types and amounts of LMWPC were not correlated with flesh type in both these peach cultivars (MF and NMF). LMWPC profiles were therefore more dependent on genetic background than on the specific MF or NMF trait.