Quality and Shelf Life Enhancement of Minimally Processed Refrigerated (MPR) Peaches

Abstract

Peaches are climacteric stone fruits and they establish an interesting alternative as a minimally processed (MP) product due to their characteristics like flavor, color, smell, and also because of its handling resistance. However, they have a short shelf life after a fresh cut due to enzymatic browning as well as the stone cavity collapse. The present investigation aimed to determine the combined effect of blanching, osmotic dehydration and preservatives on the quality and stability of minimally processed refrigerated (MPR) peaches. Fruits were cut into halves and subjected to osmotic dehydration using sucrose solution (40%) at ambient temperature (25-30oC) for 4 hours. The pH of the syrup was adjusted with citric acid to 3.60. Potassium sorbate (0.75%), sodium bisulphite (0.45%) and ascorbic acid (0.50%) were then added to the syrup. Afterward, peaches were drained, packed under vacuum and stored at 4±1oC. Physicochemical analysis (total soluble solids, pH, total acidity, color parameters total, phenols, total sugars, and ascorbic acid) and microbial quality along with a sensory analysis were measured at regular intervals throughout the storage period. During 60 days of storage, a decrease in pH, ascorbic acid (mg/100g), color (L* value) and sensory characteristics were observed. From the results obtained it was revealed that the MPR peach-halves showed good overall acceptability up to 30 days of storage at refrigerated temperature (4±1oC).