EFFECTS OF PROCESSING PARAMETERS,VARIETIES AND SIZES ON THE TEXTURE OF YELLOW PEACHES IN POUCH TREAT

• 作 者: ZhangFusheng[1]DongPeng[2]YiJunjie[3]ChenFang;LiaoXiaojun;WuJihong;HuXiaosong;
• 机 构: National Engineering Research Centre for Fruits and Vegetables Processing, Beijing 100083, CHINA
• 出 处: 2011 Beijing Internation Conference on Non-thermal Processin
• 发表日期: 2011年期

　　To investigate the effects of different processing parameters (pressure and pressure-holding time), varieties (Guangwu, Jingtong, Sekelin) and sizes (sliced, diced, blocky) on the texture of yellow peaches in pouch (YPP) treated by high hydrostatic pressure (HHP) processing.The texture of YPP after treatment and storage were evaluated in this study.The results showed that pressure-holding time had more significant effect on the texture than pressure, and long pressure-holding time benefited for the preservation of texture after treatment and storage.Different varieties and sizes had no significant effect on the texture.Due to different initial hardness, "Senkelin" variety and blocky peach had good texture, while "Guanwu" variety and diced peach had soft texture after treatment and storage.In addition, low temperature storage retained better texture, whereas room temperature storage caused the texture degradation obviously.