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Characterization and Multivariate Analysis of Physical Properties of Processing Peaches

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Abstract

Characterization of physical properties of fruits represents the first vital step to ensure optimal performance of fruit processing operations and is also a prerequisite in the development of new processing equipment. In this study, physical properties of engineering significance to processing of three popular cultivars of clingstone peaches were evaluated, including dimensional parameters, mass, dimensional ratios, aspect ratio, elongation index, sphericity, bulk density, texture, color, and flavor. Based on these physical properties, multivariate analysis of variance (MANOVA), canonical variate analysis (CVA), principal component analysis (PCA), and partial least squares and linear discriminate analysis (PLS-LDA) were applied to qualitatively and quantitatively discriminate the cultivar difference. Results showed that the studied peach cultivars had significantly different (p < 0.05) geometric characteristics. The peaches can be classified based on the cheek diameter (Dc) into three different size categories, including small- (Dc less than 60 mm), medium- (Dc between 60 mm and 70 mm), and large- (Dc higher than 70 mm) sized peaches. The peach flesh firmness significantly (p < 0.05) decreased with the increase of peach size, while the pit dimensions were independent of peach size. There were no apparent distinctions in color characteristics, bulk density, and sugar content among the three cultivars. The measurements and quantitative discrimination of peach properties in this study would benefit equipment design and process innovation to enhance the processing efficiency and quality of processed peaches.

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Acknowledgments

This research work was funded by the USDA-ARS Cooperative Research and Development Agreement (CRADA) project. The authors gratefully acknowledge Rebecca Milczarek from the USDA-ARS and Moy Michelle, James Valenti-Jordan, and Amy Schauwecker from the Del Monte Food Incorporation for their support in this study.

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Authors and Affiliations

  1. Department of Biological and Agricultural Engineering, University of California at Davis, Davis, CA, 95616, USA

    Xuan Li, Ang Zhang, Griffiths Atungulu, Michael Delwiche, Shuang Lin, Liming Zhao & Zhongli Pan

  2. College of Enology, Northwest Agriculture and Forestry University, Yangling, Shanxi, 712100, China

    Ang Zhang

  3. Department of Food Science & Division of Agriculture, University of Arkansas, Fayetteville, AR, 72704, USA

    Griffiths Atungulu

  4. Professed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, USDA, Albany, CA, 94710, USA

    Tara McHugh & Zhongli Pan

  5. Department of Computer Science, University of California at Berkeley, Berkeley, CA, 94720, USA

    Shuang Lin

  6. State Key Laboratory of Bioreactor Engineering, the R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, 200237, China

    Liming Zhao

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  1. Xuan Li
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  2. Ang Zhang
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  3. Griffiths Atungulu
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  4. Tara McHugh
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  5. Michael Delwiche
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  6. Shuang Lin
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  7. Liming Zhao
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  8. Zhongli Pan
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Correspondence to Liming Zhao or Zhongli Pan.

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Li, X., Zhang, A., Atungulu, G. et al. Characterization and Multivariate Analysis of Physical Properties of Processing Peaches. Food Bioprocess Technol 7, 1756–1766 (2014). https://doi.org/10.1007/s11947-014-1269-y

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  • DOI: https://doi.org/10.1007/s11947-014-1269-y

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