Effect of cold storage and maturity on the physical and chemical characteristics and volatile constituents of peaches (cv. Cresthaven)

In general, size, weight, soluble solids (SS), sucrose content, SS/TA ratio, volatiles, and Minolta a value increased with increased maturity of unripened fruit. Minolta L and b values, glucose, fructose, and sorbitol contents, and total phenolics did not vary significantly by maturity. Titratable acidity and hue angle decreased with increased maturity. After 4-week storage, significant deterioration probably will occur