Date of Award:

5-1968

Document Type:

Dissertation

Degree Name:

Doctor of Philosophy (PhD)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food Science and Technology

Committee Chair(s)

D. K. Salunkhe

Committee

D. K. Salunkhe

Committee

J. C. Street

Committee

F. R. Stermitz

Committee

P. B. Larsen

Committee

L. E. Olson

Committee

W. F. Campbell

Abstract

Volatiles of peach (Prunus persica L., cultivar, Gleason Early Elberta) fruit were studied by gas-liquid chromatography , thin-layer chromatography, and infrared spectrometry. Hard mature , firm mature, soft mature , tree ripe, and artificially ripened hard mature fruit obtained from four seasons , 1964 to 1967, were used. A total of 86 peaks were observed in the chromatogram of the tree ripe peach volatiles. Major components of the volatiles identified were mainly esters, gamma and delta lactones , aldehydes, alcohols, and terpenes. In general, concentration of the volatile components were found to increase with the maturity of the fruit. However, that of the artificially ripened fruit did not reach the same level of the tree ripe fruit.

Checksum

14c0677233f98d554fa73aded362a4a7

Included in

Food Science Commons

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