Table 1.

Principal agronomic characteristics and degree of mealiness resistance of peach fruits.

Variety	Harvest date	Stone adhesion	Flesh texture	Expressible juice (%)		Degree of mealiness resistance
				RS	CS21+RS
Flordaking (FD)	Early	Semi free stone	Melting	62.1 ± 8.3 cd	49.3 ± 9.8 ab	0.79 Susceptible
Rojo 2 (R2)	Early	Semi free stone	Melting	68.7 ± 7.9 d	57.3 ± 11.2 bc	0.83 Intermediate
Springlady (SL)	Early	Free stone	Melting	62.0 ± 6.5 cd	60.6 ± 4.1 cd	0.98 Resistant
Red Globe (RG)	Mid	Free stone	Melting	44.0 ± 23.9 ab	59.9 ± 11.6 bc	1.36 Resistant
Elegant Lady (EL)	Late	Free stone	Melting	58.1 ± 14.6 cd	65.8 ± 4.3 cd	1.13 Resistant
Limón Marelli (LM)	Late	Cling stone	Non-melting	44.7 ± 8.3 ab	41.4 ± 4.6 a	0.93 Resistant

Depending on the harvest date, the varieties used are classified as early, mid or late varieties (Monti et al., 2016). Firmness and soluble solids of the fruits after different postharvest conditions are indicated in Supplemental Table 1. Expressible juice was measured in peach fruits after ripeness at 20°C (RS) and after cold storage at 0°C for 21 days followed by ripeness at 20°C (CS21+RS). Values represent the mean of five determinations ± SD. Different letters within each parameter indicate statistically significant differences (p < 0.05). The degree of mealiness resistance was calculated as the ratio of expressible juice in CS21+RS relative to RS fruits, depending on which, the varieties were classified as susceptible, intermediate, or resistant to mealiness.