COLOR VARIABILITY CORRELATED WITH FRUIT QUALITY OF DIFFERENT PEACH GENOTYPES

Color of peach skin is an important visual indicator of fruit maturity. Many peach cultivars are harvested according to color and consumers prefer peaches of a particular color with yellow or white flesh. To characterize color variability of different peach genotypes, a rapid and accurate method of estimating color of new cultivars is required. This method has to reflect physical-chemical changes occurring in fruit and accurately mirror changes perceived by the human eye. The aim of this study was to estimate color of fresh fruit using the tristimulus color system, which measures color objectively, quickly and non-destructively while expressing color as CIELAB color variables. Fourteen yellow flesh peaches and three white flesh peaches were analyzed by spectral reflectance measurements. Soluble solid content and total titratable acidity were measured to assess fruit quality. With reference to color differences, E_CMC , the new hybrids studied have small values compared to their standards, which are in the acceptability limit. The ratio of soluble solid/titratable acidity shows values between 15-25.3, which indicates balanced taste corresponding to an optimal maturity.