Abstract
Peach fruits of the cultivar TA-170 were lye peeled and canned in A2 ½ tin cans with a covering medium of 400 Brix containing enzymatically extracted fruit juice in a concentration of 30-40 per cent with or without ascorbic acid (500 ppm) and compared with the control (400 Brix of sucrose syrup + 0.3% citric acid). Cut out analysis carried out upto 6 months with 2 months storage interval, revealed that all the treatments met FPO specification for drained weight and showed superiority in quality over conventional canned peaches. The vitamin C fortified treatments had a higher retention of ascorbic acid throughout the storage as compared to the unfortified treatments. In comparison to peach halves canned in juice with or without ascorbic acid in the covering medium, more non-enzymatic browning was seen in the peach halves canned in plain sucrose syrup.
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