Variability in Sugars, Acids, Firmness, and Color Characteristics of 12 Peach Genotypes

Abstract

A wide range of color, sugar, and acid composition was found among 12 peach [Prunuspersica (L.) Batsch] genotypes. Among the high-acid genotypes, a trend of increasing Hunter `a' values, fructose, soluble solids concentration (SSC): titratable acidity (TA) ratio, and decreasing TA and citric acid levels was noted with decreasing mesocarp firmness. Mesocarp firmness was correlated with both skin and flesh `a' values within all genotypes. Among genotypes, the Hunter `a'/firmness relationship varied. `Elberta', a cultivar known to retain a greenish ground color, had a lower Hunter `a' value when soft than did more recent releases such as `Dixiland', `Redhaven', and `Suwanee'. `Sam Houston', a low-acid cultivar, had lower TA and malic, citric, and quinic acid levels than the other cultivars. The dominant acid for all genotypes was malic (50% to 60% of total) with about equal amounts of citric and quinic. Soluble sugars included sucrose (54% of total), fructose (31%), and glucose (15%). `Sam Houston' had lower SSC, a higher percentage of sucrose, lower levels of glucose and fructose, but the same relative sweetness values as the high-acid cultivars.