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Changes in chemical composition during storage of peaches (Prunus persica)

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Abstract

 Effects of storage time have been studied through 21 physical and chemical parameters in different batches of peaches stored at a controlled temperature (10–12  °C). The parameters were analyzed in order to assess possible differences between nutritional composition and consumer acceptability. The parameters studied were: weight, pH, titratable acidity, soluble solids (°Brix), moisture, vitamin C, soluble sugars, protein, dietary fiber (NDF, ADF, pectic substances), ashes, and mineral content (macroelements: Na, K, Ca, Mg, and P; microelements: Fe, Cu, Mg, and Zn). Analysis of variance revealed significant differences based on storage time and batch.

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Authors and Affiliations

  1. Departamento de Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain, , , , , , ES

    María-José Rodríguez, María-José Villanueva & María-Dolores Tenorio

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  1. María-José Rodríguez
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  2. María-José Villanueva
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  3. María-Dolores Tenorio
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Received: 22 June 1998 / Revised version: 25 September 1998

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Rodríguez, MJ., Villanueva, MJ. & Tenorio, MD. Changes in chemical composition during storage of peaches (Prunus persica). Eur Food Res Technol 209, 135–139 (1999). https://doi.org/10.1007/s002170050472

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  • DOI: https://doi.org/10.1007/s002170050472

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