Table 4 Results of evaluation of weight loss, TSS content and pH of peaches after 8 days of storage at RT and 16 days at 4 °C

11.3 ± 1.4

4.25 ± 0.08

60 ± 3.1^a

27.2 ± 0.3^a

4.66 ± 0.40^a

53 ± 2.9^ab

17.8 ± 1.9^c

4.79 ± 0.07^a

55 ± 5.9^ab

20.5 ± 2.7^bc

4.42 ± 0.00^a

55 ± 1.4^ab

21.2 ± 1.1^bc

4.91 ± 0.00^a

47 ± 3.7^bc

17.3 ± 1.7^c

4.67 ± 0.02^a

41 ± 4.9^c

17.8 ± 0.9^c

4.57 ± 0.00^a

40 ± 3.6^c

19.1 ± 0.6^bc

4.51 ± 0.00^a

46 ± 1.2^bc

22.9 ± 0.1^b

4.39 ± 0.26^a

68 ± 2.4^a

17.2 ± 2.5^ab

4.43 ± 0.02^c

60 ± 4.2^b

20.6 ± 1.2^a

5.15 ± 0.03^a

59 ± 1.9^b

20.8 ± 0.7^a

4.85 ± 0.01^ab

62 ± 1.8^ab

19.7 ± 0.6^ab

4.65 ± 0.12^bc

43 ± 2.1^c

16.4 ± 1.5^b

4.48 ± 0.04^c

45 ± 2.2^c

20.8 ± 0.6^a

4.49 ± 0.01^c

40 ± 1.0^c

19 ± 0.5^ab

4.47 ± 0.02^c

41 ± 1.1^c

18.2 ± 1.2^ab

4.51 ± 0.12^c