What Causes Mealy Peaches? Mealiness can be attributed to two factors: genetics and postharvest handling. Genetics — There are certain peach cultivars that are more susceptible to mealiness. These cultivars tend to be the late-season cultivars.
So, this is more of a job for the grower to grow cultivars that are less susceptible to mealiness. Although we do not notice it often when we purchase fruit in the grocery store except maybe for apples , there can be different varieties and cultivars marketed as the same fruit. For example, with apples, we know that there will be a section for Granny Smith, then another for Fuji, etc.
However, this is not the same for most other crops, such as cantaloupe, avocados, cherries, peaches, etc. So, for peaches and other susceptible stone fruit, we cannot choose peaches by the cultivar at the grocery store.
It is still important, though, to check each piece of fruit for defects and to feel for texture. Postharvest Handling Practices — If the fruit is not properly cooled after harvest, a greater percentage of mealy peaches will occur within the load. Temperature exposure over time can have the greatest effect. However, research shows that temperature conditions directly after harvest can help decrease the occurrence of mealiness. In general, produce goes straight to the cooler to be cooled down to their preferred temperature after harvest.
More Science Related to Mealy Peaches There is a great resource from UC Davis that you can reference related to chilling injury and all of the symptoms that it can cause in stone fruit here. Are Mealy Peaches Safe to Eat? If you enjoyed this post, please share it!
Here are some other posts that you might be interested in: What Causes Double Cherries? Why Are Cherries So Expensive? Anonymous 12 Jun Reply. Julie 4 Sep Reply. Ali 18 Aug Reply. Anonymous 5 Sep Reply. Brian Miller 9 Jul Reply. Thanks for the read, very educational. Megan 10 Jul Reply. Hi Brian, What it sounds like is that you were having issues keeping ripe peaches from going bad, or from staying at the preferred ripeness until you were ready to use them.
Hope that helps! Brian Miller 14 Jul Reply. Anonymous 10 Aug Reply. Far from it, in fact. Here are six ways to make the most of your less-than-ideal peaches. You know what they say, when life hands you peach lemons, make a smoothie! Add sliced and peeled, if you like peaches to your morning smoothie , or try something like this Blackberry-Peach Smoothie with Walnuts or a decadent Strawberry-Peach Smoothie. You know what would help some lackluster peaches gain a little luster?
Do peaches ripen after picking? Apricots, bananas, cantaloupe, kiwi, nectarines, peaches, pears, plantains and plums continue to ripen after they're picked. To speed up the ripening of fruits such as peaches, pears, and plums, put them in a ripening bowl or in a loosely closed brown paper bag at room temperature. Plastic bags don't work for ripening. What happens if you eat a bad peach? The actual process of food decay a peach going bad, a banana getting rotten isn't really going to make you sick with a bacterial or viral illness, but you might have an upset stomach.
How do you eat peaches properly? Eat the peach like an apple. Try cutting the peach in half, rotating the knife around the stone in the center, then twisting gently to pull both halves free. Remove the pit easily and eat each half without worrying about biting into something hard.
One of the joys of the ripe peach is its juicy texture. How long do fresh peaches keep? Can you freeze fresh peaches without sugar? Using Frozen Peaches The best thing about freezing peaches without added liquid or sugar is that you can use them as you would fresh peaches. Throw them into smoothies, bake them into pies, or turn them into ice cream. How do you keep peaches fresh in the freezer?
Toss 1 lb. Calendar view. Data export. Recent changes. Did you ever have a delicious looking apple in your hands and bite in only to find it all grainy and sad? It's not the fruit's fault, and there might be something you can do about it! Hosted by: Stefan Chin SciShow has a spinoff podcast! It's called SciShow Tangents. Everyone knows the sadness of biting into a fresh piece of fruit only to find the inside is dry and mealy.
It happens to lots of produce: peaches, watermelons, tomatoes, you name it. Some of the worst offenders are apples, like those shiny Red Delicious that are beautiful on the outside and all grainy when you take a bite.
And a lot of the problem has to do with the way they're stored. When ripe apples are stored at cool temperatures, like inside your fridge, the cells making up the flesh of the fruit unstick from one another.
But the tough outer walls of these cells stay strong, so when you take a bite, they don't break apart and release any juice. So instead of a burst of flavor, you just get that mealy texture. That gets worse as the apple dries out.
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