Vol. 11, Issue 4 (2022)

Author(s):
Shahida Choudhury, Akali Sema and Bidyut C Deka

Abstract:
Studies were conducted on Colour flavour, firmness and enzyme activities of peach (cv. TA 170) fruits harvested at different stages of growth for two years. The fruit firmness showed a declining trend from 65 DAFS till 80 DAFS, the sensory evaluation on flavour recorded the highest score on 70-75 DAFS, Light green colour of peach which indicates maturity was observed from 60 DAFS, a break in color towards yellow is the first definite indication of maturity and this colour break stage was reached at 65 DAFS, brightening of the red over-color of the skin was confirmed at 70 DAFS, the enzyme activity of pectin methyl esterase and polygalacturonase increased with the advancement of maturity and ripening of fruits. Cell-wall-degrading enzymes polygalacturonase became active during the final stages of ripening. For distant marketing fruits can be harvested at colour break stage i.e 60-65 DAFS, for local market when fruits attain reddish colour i.e 65-70 DAFS and for immediate consumption 70-75 DAFS when fruits attain complete maturity.