Abstract
The feasibility of using enameled tin and tin-free steel (TFS) cans for processing oxygen sensitive fruits by high vacuum flame sterilization was evaluated. Through 18 months storage at ambient temperatures, the appearance and quality of the HVFS peaches and pears remained acceptable for all can types. Fruits packed into plain tin cans appeared brighter and tasted tangier than those packed into TFS or inside-enameled tin cans. Texture, pH and titratable acidity of fruit were not measurably affected by variation in can types. Mechanical deaeration followed by flame sterilization, produced a product with quality comparable to that achieved in flame deaerated packs.
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