Influence of fresh and processed fruit quality attributes on peach purée consistency index

Multivariate projection techniques were used to analyze the influence of several quality variables, measured both on fresh peach fruits and on peach purée, on Bostwick's consistency index of the purée, which is the main parameter that the industry uses to take decisions regarding its commercialization. It was found that the variables measured on the fresh fruits were more useful to calibrate a prediction model of the consistency than the measures taken on the purée itself. The most important variable to predict consistency is the dry pulp-stone ratio, followed by the fruit firmness and the dry fruit weight, while the rest of variables have less influence in the modeling.

► Peach samples from different water and nitrogen doses were harvested at 4 dates. ► 28 variables were measured on fresh peach fruits and on peach purée. ► The harvest date is the most important parameter on purée consistency. ► The fresh fruit variables are more useful to predict the consistency of the purée.