Physical and chemical characterization of the fruits of three varieties of Prunus persica L. Batsch in Tlaxcala
DOI:
https://doi.org/10.29312/remexca.v14i5.3197Keywords:
maturity, peach, postharvestAbstract
Peach [Prunus persica (L.) Batsch] is considered one of the most important fruits worldwide and in Mexico. The research was conducted in the municipality of Altzayanca, Tlaxcala, in 2019. The varieties Escarcha, Lucero and Amarillo criollo are produced in the locality, with an important acceptance by the local and regional consumer. The objective was to evaluate the physical and chemical characteristics in fruits of three varieties of peach through weight, size, firmness, pH, electrical conductivity, total soluble solids (TSS), titratable acidity (TA) and maturity index (TSS/AT ratio), characteristics that will allow determining their postharvest disposition. From each variety, four trees were selected at random and from each tree 10 fruits, in total 40 fruits per variety. Data were subjected to tests of normality and homogeneity of variance to perform an Anova and mean comparison by the Tukey test (p< 0.05), in addition to a principal component analysis (PCA). The results showed that, in the fruits of the three varieties, the sugar content (°Brix > 10) for the market is adequate, in the variable of firmness the average value was 15.1 N, according to Mexican regulations, both values are suitable for making preserves. Through the PCA, the size, maturity index and firmness were determinants in the variation between the varieties, in conclusion, the aforementioned characteristics can be considered by producers as good indicators of maturity and flavor in the postharvest stage.
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