Fruit maturity affects fruit quality and bioactive compound accumulation in peach

Abstract

A fruit ripening device that non-destructively determines fruit ripeness (DA meter) by measuring the chlorophyll content (IAD index) in fruit has been evaluated over two seasons in 13 peach cultivars grown and marketed in South Carolina. Three maturity classes were defined by an Index of Absorbance Difference (IAD) values (<0.6, 0.6-0.8, >0.8). Fruit firmness was positively correlated with maturity class (r=0.308), while soluble solids (SSC) and acidity (TA) showed no difference between fruit of different maturities. SSC/TA ratio, however, showed a negative relationship with the fruit maturity suggesting better taste of more mature fruit. In addition, more mature fruit accumulated higher amounts of bioactive compounds, providing healthier food to the consumers.