Have you ever bit into a peach and the texture was just off? I am sure we have all had a bad experience with mealy peaches, and even plums and nectarines. A lot of research has been done on this topic (and concluded that genetics and postharvest handling practices are to blame for mealiness) to prevent further issues because too many bad experiences can cause consumers not to be repeat buyers. Especially with stone fruit (peaches, plums, nectarines, apricots) because they are sold individually and consumers are not likely to check the packer label, this results in a decline for all sellers in the market.
What is Mealiness?
Mealiness is defined as the lack of juice found inside the fruit. The fiber is intact and the fruit still feels soft, but is not juicy. You experience this when you bite into a piece of fruit and the fiber is there, but the actual fruit is dry and it does not feel right in your mouth. This is caused by changes to the cell wall of the fruit during the ripening process. As peaches continue ripening after harvest, this problem has been shown to be correlated with the postharvest handling practices.
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. For peaches, the preferred temperature is 0°C/32°F. Research has shown that by keeping the peaches at 20°C/68°F for 48 hours, prior to cooling at the preferred temperature, will result in a significant decrease in the amount of mealiness that will occur.
You can here to see more about how peaches are harvested and packed.
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. You can also use it as a reference to diagnose the stone fruit problem that you are encountering, if you are not sure if it mealiness.
Are Mealy Peaches Safe to Eat?
Yes. They are safe to eat, but they probably won’t taste very good!
If you enjoyed this post, you might also be interested in:
Resources:
Crisosto, C.H. Chilling Injury, Flesh Browning, Dry Fruit, Mealiness, Woolliness. Web.
Crisosto, C.H., Garner, D., Andris, H.L., Day, K.R. “Controlled Delayed Cooling Extends Peach Market Life.” HortTechnology Jan-Mar 2004:14(1).
i find nectarines to be just superior in every way
I agree. Nectarines seem to be great just about every time. Peaches seem to be mealy just about every time. Cant remember the last time i actually got juicy ripe peaches here in Calgary, its been years. I pay for top quality organic peaches at the farmers market and come home disappointed every time.
Costco has the best peaches fresh, juicy, and sweet highly recomend. I’ve tried peaches at winco, walmart, etc
Just bought peaches at Costco from Cawston area and they are dried right out. So what to do? Jam maybe.
For a batch of wine I bought a 25 lb case of peaches in Austin, TX from Sprouts, which came from California. The clerk brought the case out and showed me 4 bad peaches pulled from the case, he directed me to pull 4 more from the shelf replacing the bad ones, which I did. I didn’t want to purchase totally ripe peaches knowing I wouldn’t get to them before the weekend (Saturday). I bought these late afternoon Tuesday and by mid afternoon Friday I had a real problem. They weren’t all ripe, many one side was okay, but the other side was too soft and almost rotting. Some were rotting with mold on the outside, some rotting without mold. Many were not ripe at all peaches (hard) and many were too ripe. None were actually good to bite into due to being mealy, the meat wouldn’t separate from the pit, all peaches had to be sliced away from the pit. The peaches all looked good with nice colors on the outside and with the reds you mentioned on the inside. I took them out of the box Friday setting them on the dining room table. The next day one turned into mush on my table, but the top looked good so I never noticed. I had them in the house at 77 degrees for 72 hours and almost had to throw all away. Live and still learning; I don’t know how to pick them! I want to bite into one and get that sensation “now this is a good peach”. I didn’t want to purchase totally ripe peaches knowing I wouldn’t get to them before the weekend (Saturday). I’m not sure how anyone would have been able to buy these individually and get that yummy sensation. I really don’t think I could have done anything differently to make these come out right. The good thing is the wine must is coming along very well which I had to make Friday due to this issue.
Thanks for the read, very educational.
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. With peaches, if they have reached the desired ripeness and you aren’t ready to use/eat them yet, just stick them in the fridge. You could also buy them hard and keep them in the fridge and then take them out to ripen as you want to eat them. When I buy peaches in bulk (or any sort of fruit that ripens once I bring it home), I always put some on the counter to ripen and some on the fridge and then as I eat the ones on the counter, I put more out from the fridge so that I always have ripe fruit available to eat.
It sounds like you bought a lot of peaches and would need a big fridge(!), but if you are planning on buying large batches like that, I think it would be a lot easier on you if you plan on buying the fruit closer to the date in which you are planning on using them.
Hope that helps!
Megan
*Correction, took them out of the box on Wednesday and placed on the table.
I don’t think they were overly ripe, because they weren’t actually ripe. 1/3 were hard still hard, some were hard on one side and overly soft on the other. I had them inside for 3 days before I was forced to use them, before they all rotted even if they were partially rotted. They were just nasty peaches, you wouldn’t want to just bite one. I’m getting a case of Georgia peaches this week and I’ll compare the products. TY
I bought 2 peaches at a local supermarket a month ago that ripened into juicy, tasty, perfect peaches. All other peaches that I have bought this summer from various sources have turned out to be those awful mealy, mushy, inedible peaches. I am guessing that the storage temperature of 32 degrees is the problem! Any fruit that is frozen (and 32 degrees is freezing) is ruined–why should peaches be any different?
I haven’t had a good juicy peach in I couldn’t tell you when. My husband brought home some from Walmart and they look like they would be really nice good eating peaches. But they were horrible no juice at all. It’s like this every summer, can’t find a good peach any where. So if you want to make a peach pie you are better off to use canned or Frozen.
Oh no, what a bummer! Where are you located? Are there any local farmstands or farmers markets you could visit to see if you would have any better luck?
So what is the secret to finding good peaches? When at the store, what feel test should I use? Is the likelihood of getting a bad peach higher if the peach is already soft or if they are hard/unripe? It is maddening that in today’s day and age with technology and such, we still get such subpar produce.
The only peaches that are good have been from Georgia or South Carolina. What is the problem?
Buy yellow peaches, clingstone or freestone hard and red or part red/orange. Let sit room temp 68° for 2-3 days. No longer.
Do not buy soft from store.
Best to buy one to test.
If good go back and buy more before store changes supply.
Hard peaches taste good and are juicy or not. If not juicy, they are going to be mealy and spongy when ripen. I never buy white peaches, don’t like the non juicy taste.
Just bought some Ontario peaches to make jam. It’s impossible. They are mushy, mealy and taste like they have been partially cooked. I’m wondering if they are being treated with something to prolong shelf like at the expense of flavour and texture. What a waste of money. A decade ago this was rare and now it’s commonplace.
I am 60 years old & I can honestly tell you that peaches in supermarkets these days are “hit & miss”, as I would say that odds of them turning mealy on your kitchen counter are very high. I wish I could find out why this is happening so often. Years ago, it was not the case. The odds back 25 years ago were slim to none that peaches turn mealy. Nowadays, I often have to throw them out, as they do not ripen correctly on my kitchen counter. In this day & age, this is shocking that we would get worse with this peach handling process (from picking, shipping, to grocery store) from what we were doing years ago.. What are they doing now that is causing peaches to turn mealy?
Slice up your mealy peaches and cook them on the stove top in a little brown sugar and water for five minutes. They will firm right up and taste good and juicy on oatmeal, ice cream, or baked further in a pie.
I am from the Okanagan BC (fruit heaven) and can’t remember the last time (if ever) I had a mealy or mushy, tasteless peach from local orchards or fruit stands….I have bought BC peaches here in Calgary many times the last few years and every time am so disappointed and end up throwing them in the trash. I’d be super curious to know what the farmers are doing to their exported peaches that make them so inedible. I never made it back to BC this year to see if the peaches direct from the orchards are the same….but it is so very sad as they used to be my favorite fruit around…. if they can’t get it right they might as well take down the peach trees and plant apples or grapes and make some wine!
About 20 yrs ago we were stationed in WA and took a trip up to BC in the Okanagan Valley and bought some peaches. OMG they were the best peaches we’ve ever tasted and were huge compared to what we were used to getting in the US. Every year when the peaches come out in the grocery stores we long for the ones we had so many years ago. They were that good!!
I just bought 20 lbs of peaches direct from an orchard stand in Cawston, so disappointing to find 90% were dry and mealy, no canned peaches with these guys. I am also.an Okanagan born and raised gal. First time ever to have mealy worthless peaches. Not edible and I don’t like pickled peaches…off to the green bin they go.
I’m now growing my own peaches here in florida. I had a nectarine tree that produced fabulous fruit although it was small, but unfortunately it died. Supermarket peaches are usually a big disappointment but you can tell what they will be like by pressing and feeling for spongy texture. If I get gross spongy peaches I slice them, freeze them and use them in fruit and veg smoothies (the only way my husband will actually consume produce). Not sure how the peach industry sustains itself with such terrible product. I just keep buying peaches trying to recreate those magical experiences I had as a child where grandma would give me these enormous, sweet and juicy peaches. Occassionally I get lucky.
not a single decent, real peach in more than 40+ years. not even the ants want them! they look like a ‘normal’ peach when purchased. despite it all, they are like dense styrofoam with NO JUICE. EVERY YEAR, I AM FORCED TO TOSS THEM OUT!
I have gotten awesome peaches 2 years in a row from Sam’s Club but it was always during peak of the season and from a supplier that put the name and photo of the inspector on each box. The same years I have gotten mealy ones from the same store (but a different supplier) late in the season which to me means that I will be sure to buy them during peak only. There really is nothing better than a good peach with the juices practically running down your hand while you eat them! Worth every penny!
I solved the peach problem!!!! I pitched a little dwarf Red Haven peach tree! It is self pollinating and produces the most WONDERFUL PEACHES!! This year there is so much fruit, I had to pick HUNDREDS off when they were the size of a nickel so the weight would not break the branches of this very young tree. I am aiming for 59 peaches. Most satisfying fruit tree ever!!!
A friend asked how to keep the squirrels away.. the hawks do that for me😀😀
This is the absolute best way to eat a peach. This also works great for peeled bananas. Look for overly ripe fruits for maximum enjoyment. Put the fruit into the palm of your hand. Squeeze the fruit firmly. The fruit will ooze out from between your fingers. Now just lick or nibble the oozing fruit . Share with loved ones if you must.
Had a great run of peaches until now. Early Georgia, mid summer So Carolina…until now 8/19/2022. So Carolina 11 peaches all mealy, looked good at the store. I live for good peaches, oh well.
Best peaches ever when I was in Italy. Campo Di Fiori fruit market in Rome…HEAVENLY PEACHES! Assisi, Italy local fruit market also HEAVENLY
I don’t think Italy refrigerates their fruit…what to do with bad peaches? Throw them out?
Use them in smoothies!
I’ve been buying Costco peaches all summer and they were terrific; then, the box I bought this week (8/25/22) is dry and mealy. Same grower, perhaps a different late season variety? I’m taking them back to Costco for my money back. I’ve done that with peaches from Acme and Krogers too…it’s the only way they know that their produce is garbage and we shouldn’t have to pay for it then!
I just bought 3 bags of late variety peaches from Walmart. They are beautiful but mealy. No juice, flavor. I didn’t know they were stone variety. We ate so many farmer peaches in Utah and they were delicious but didn’t get to make cobbler. So when I saw these prima peaches I was so excited. I put all of them in the refrigerator but 4 so they would ripen slow. This particular one is said to be ripe straight from the tree. Anyway, I’m taking them back. They’re not enjoyable to eat and can’t slice them for cobbler. Too bad. I read about genetics and temperature affecting peaches becoming mealy. So I know a little more but I still won’t know how to avoid mealy peaches.
Anything that might counteract the mealiness, or once there, is it just the way it is?
Unfortunately, there’s no way to remedy the mealy peaches once they’ve become mealy.
I live in Ontario and we grow a lot of peaches. I find that early and mid-season peaches are never a problem but late season ones can be. So it seems that how peaches are handled is part of the problem. I also find that late-season nectarines do better. To the person who puts unripe peaches in the frig to ripen, don’t. Ripen them first then refrigerate. And watch them carefully, they can go from ripe to overripe very quickly.