Suitability of tin cans and glass jars for processing of peach fruits in juice

Abstract

<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">Suitability of processing of lye peeled peach halves of cultivar ‘July Elberta’ in A 2½ size tin cans and 500 g glass jars in a covering medium of 40^oB syrup in different proportions (10-40%) containing either peach pulp or enzymatically extracted (pectinase @ 0.5%) peach juice fortified with or without ascorbic acid (500 ppm) was evaluated on the basis of storability, nutritional value and sensory attributes. Cut out analysis of canned peach halves after 3 and 6 months revealed that both the packages irrespective of the treatments met FPO specifications for vacuum and drained weight. On the basis of physico-chemical and sensory evaluation it was observed that higher retention of ascorbic acid and carotenoids was observed in cans as compared to jars. Further, vitamin C fortified treatments had a higher retention of ascorbic acid both in cans (24.7 mg/100 g) and glass jars (18.54 mg/100 g) than that of unfortified treatment having mean values 10.91 and 9.5 mg/100 g for cans and jars, respectively while, the vitamin C content in control samples (40^oB sucrose syrup with 0.3% citric acid) was recorded as 3.91 mg/100 g after 6 months of storage. Addition of peach pulp in covering medium witnessed lesser extent of non-enzymatic browning as compared to enzymatically extracted juice when used in a covering medium. Data pertaining to non-enzymatic browning showed slightly higher values in glass jars (0.092) as compared to the tin cans (0.085). However, no apparent spoilage was noticed in cans and jars throughout the study period of 6 months. It was suggested that conventional processing of peach halves in sucrose syrup in tin cans and glass jars can successfully be replaced with a covering medium containing 30-40% of peach pulp.</span>