Physicochemical properties and sensory evaluation of early ripening peach and nectarine varieties

The present study was carried out to determine some physicochemical, composition and sensory attributes of early-ripening peach varieties: “Filina” (peach), “Gergana” (nectarine), “Ufo-4” (flat peach). Fruit weight, shape size, as well color firmness were evaluated. Image analysis used describe properties such length, width, thickness, etc. Skin hue ranged from 33.45±10.70 42.75±29.87. Dry matter (%), ash content total soluble solids, pH, titratable acidity, sugar content, protein employed characterize the studied varieties. Results showed differences in all types. Ash varied 0.45±0.04% 0.96±0.12% pH 3.95 4.46. had lowest solids. A trained descriptive panel evaluated varieties five categories with a twenty-five attributes. fruit by 15-point ascending scale. panellists detected between each (aroma, texture, taste, internal external appearance). These results offer highlight new data terms variety properties.A scale, which 15 equals more an attribute. panelists genotypes properties.