DefinePK

Abstract

The objectives of this study were to investigate and compare the effects of hot water treatments on the physico-chemical and sensory quality of peach fruit during cold storage. Peach fruit were harvested at physiological mature stage and were treated with hot water at 35ºC,40ºC , 45ºC, 50ºC, 55ºC, 60ºC and control with tap water (20ºC) for 2 minutes to evaluate the effects of hot water. Peach fruit were stored at 0°C ±1°C with 90% ± 5% RH for 30 days during the period of analysis. Hot water treatments have significant effect on moisture loss, TSS, pH, acidity, sugar acid ratio, reducing sugar, non-reducing sugar, vitamin C, firmness and organoleptic evaluation of peaches. There was no significant effect of these treatments on the ash content of fruits. Hot water treatment at 50°C for 2 min reduced moisture loss and delay in the increase of TSS, pH, sugar acid ratio, reducing sugar, and decrease in acidity, non-reducing sugar, vitamin C and firmness. Overall, the results indicate that hot water treatment at 50°C has tremendous potential for maintaining physico-chemical and sensory quality of peach during cold storage.
Keywords: Hot water treatment; Peaches; Physico chemicals and sensory attribute; Storage life
http://dx.doi.org/10.19045/bspab.2016.50149