Experimental Study on Distributed Difference of Anisotropic Firmness and Sugar Content of Peach

Firmness and sugar content are critical aspect of fruit quality. Knowledge of anisotropic firmness and sugar content of peach is needed to develop a method to sort peaches according to these indexes. However, little detailed information is available on the monhomogeneous and anisotropic properties of peach. The objective of this study was to determine the effects of ripeness, of position and of measured point within peach on firmness and sugar content. The firmness and sugar content are significantly influenced by positions(Three latitudes: top, middle and botton) and ripeness(least, intermediate and most). These indexes are differently influenced by different measured points(six longitudes).