Effect of various storage conditions on chemical characteristics and processing of peach cv. 'Flordasun'

Peach fruit was stored in bags of different perforations under room (24+/-2 degrees C as well as refrigerated (3-6 degrees C) temperature. The juice yield increased during storage up to 6 days at room temperature and 9 days under refrigerated. condition and decreased thereafter. The fruits stored in perforated bags showed more juice yield (56.3%) than those stored in unperforated bags (54.9%) under refrigerated condition. The apparent juice viscosity of bags having perforations coeffcient of (P(C)) 1006 mm holes/m(2) initially decreased (1.6), and then increased (1.9 and 2.1, respectively) under both room and refrigerated temperature. Total soluble solids (11.6 degrees B) and reducing sugar (5.4%) increased with the increase in storage period in fruits stored under room temperature, whereas it increased up to 21 days under refrigerated condition (12.7 degrees B and 6.0%, respectively), and decreased thereafter. Titratable acidity decreased with increase in storage duration