Date of Award:
Doctor of Philosophy (PhD)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food Science and Technology
D. C. Salunkhe
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.
Do, Joseph Yungsheng, "Isolation, Identification, and Comparison of the Volatiles of Peach (Prunus Persica L., Cultivar, Gleason Early Elberta) Fruit as Related to Harvest Maturity and Artificial Ripening" (1968). All Graduate Theses and Dissertations. 5104.