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KMID : 0380619720040010006
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Korean Journal of Food Science and Technology
1972 Volume.4 No. 1 p.6 ~ p.12
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Effect of Ripening and Peeling Methods on Composition and Quality of Canned Freestone Peaches
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Chung J-I
B. S. Luh
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Abstract
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Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at 68 under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches.
Peaches harvested at 18∼24 pounds on a Magness-Taylor pressure tester with a 7/16$quot; plunger(M1) failed to ripen satisfactorily. Fruits harvested at 13∼17 pounds (M2) pressure test ripened successfully at 68°F within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at 68°F. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds.
The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at 68°F. But no appreciable change was observed in the M2 and M3 series which were ripened at 68°F for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented.
Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.
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