Articles
EFFECT OF PEACH JUICE AS COVERING MEDIUM ON THE QUALITY OF CANNED PEACH HALVES
Article number
696_89
Pages
503 – 508
Language
English
Abstract
Peach halves of cv.
July Elberta were lye peeled and canned in A2 ½ size tin cans and glass jars (500 g) with a covering medium of 40o Brix containing either peach pulp or enzymatically extracted fruit juice in a concentration of 10-40 per cent with or without ascorbic acid (@ 500 ppm) and compared with the control (40° Brix of sucrose syrup + 0.3% citric acid). Cut out analysis carried up to a period of 6 months revealed that both the containers had sufficient drained weight and vacuum throughout the storage.
Vitamin C fortified treatments had a higher retention of ascorbic acid in both cans (24.70 mg/100 g) and glass jars (18.54 mg/100 g) than that of unfortified treatments having values of 10.91 mg/100 g and 9.5 mg/100, respectively.
In comparison to jars, cans had a better retention of carotenoids with a value of 438.10 g/100 g and 458. 70 µg/100 g, respectively, though an overall reduction in carotenoids was observed during storage upto 6 months.
Higher non-enzymatic browning was noticed in the peach halves canned in plain sucrose syrup compared to those canned in pulp/juice with or without ascorbic acid in covering medium.
Treatments containing 40 per cent pulp in a covering medium of 40° Brix was rated the best followed by 30 per cent peach pulp on the basis of physico-chemical, sensory and microbiological evaluation at 3 and 6 months of storage intervals.
July Elberta were lye peeled and canned in A2 ½ size tin cans and glass jars (500 g) with a covering medium of 40o Brix containing either peach pulp or enzymatically extracted fruit juice in a concentration of 10-40 per cent with or without ascorbic acid (@ 500 ppm) and compared with the control (40° Brix of sucrose syrup + 0.3% citric acid). Cut out analysis carried up to a period of 6 months revealed that both the containers had sufficient drained weight and vacuum throughout the storage.
Vitamin C fortified treatments had a higher retention of ascorbic acid in both cans (24.70 mg/100 g) and glass jars (18.54 mg/100 g) than that of unfortified treatments having values of 10.91 mg/100 g and 9.5 mg/100, respectively.
In comparison to jars, cans had a better retention of carotenoids with a value of 438.10 g/100 g and 458. 70 µg/100 g, respectively, though an overall reduction in carotenoids was observed during storage upto 6 months.
Higher non-enzymatic browning was noticed in the peach halves canned in plain sucrose syrup compared to those canned in pulp/juice with or without ascorbic acid in covering medium.
Treatments containing 40 per cent pulp in a covering medium of 40° Brix was rated the best followed by 30 per cent peach pulp on the basis of physico-chemical, sensory and microbiological evaluation at 3 and 6 months of storage intervals.
Publication
Authors
M. Kaushal, K.D. Sharma, B.B. Lal Kaushal, D. Vaidya
Keywords
canned peach, RTS drink, peach juice
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