Investigating the effect of postharvest parameters on ‘Redhaven’ peaches

Date and Time


Food Science Building - lecture room 128


Final Examination for the Degree of MSc

Examining Committee
Dr. Yoshi Mine, Chair
Dr. Lisa Duizer, Advisor
Dr. Amy Bowen, Advisory Committee Member
Dr. Donald Mercer, Department Examiner

TITLE: Investigating the effect of postharvest parameters on ‘Redhaven’ peaches

ABSTRACT: The objective of this study was to investigate the effect that postharvest parameters, including, harvest maturity and pre-cooling treatments, have on the sensory and physicochemical profiles of ‘Redhaven’ peaches (Prunus persica cv. Redhaven). Peaches stored under refrigeration are susceptible to developing mealy texture as a result of chilling injury. Currently, sensory evaluation is the best means of measuring mealiness, however, is costly and inaccessible to growers thus alternative methods are needed. Visual assessment, compression analysis and predictive modeling, combining variables measured through compression, were compared to sensory evaluation. The study found that peaches of commercial maturity, treated with control delayed cooling were juicier, possessed greater peach flavour, and developed less perceivable mealy texture, compared to forced-air and passive cooling treatments. Neither visual evaluation nor compression testing were strongly associated with the perception of mealy texture. Furthermore, the predictive model was not strong enough in its prediction of mealy texture.

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