Peach quality changes at different constant storage temperatures: empirical models.
ABSTRACT Using data from fresh 'Redglobe' peaches stored at different constant temperatures, equations for peach ground color and firmness changes have been developed. Empirical relationships between these physical measurements of peach quality and their sensory equivalents have also been derived. Sensory color scores followed a linear relationship with peach hue angle which, in tum, varied linearly with the product of storage time and temperature. Sensory firmness scores followed a linear relationship with maximum puncture force values which also varied linearly with time at a rate proportional to storage temperature.