Peach and Nectarine

Siddiq, Muhammad

doi:10.1002/9780470277737.ch27

Cited by 9 publications

(5 citation statements)

References 31 publications

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“…From a nutritional point of view, peaches are a good source of carbohydrates, organic acids, dietary fiber, B vitamins, vitamin C, folic acid, minerals, and dietary antioxidants, particularly phenolic compounds and carotenoids. − However, the chemical composition of peaches and processed peach products as well as their nutritional and sensory quality are greatly influenced by genotype, geographical and climatic conditions, rootstock, seasonal and weather conditions, agronomic practices, maturity stage, storage conditions, and processing procedures. , The edible quality of peaches mainly depends on their sweetness and/or sourness, which are directly related to the sugar-to-organic acid ratio. Total sugars, organic acids, sucrose, sorbitol, malic-to-citric acid ratio, citric-to-shikimic acid ratio, and content of volatile aromatic compounds (particularly content of lactones, esters, and monoterpenes) have the greatest influences on the overall sensory perception of peach fruits. − …”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Davidović

Veljović

Sredojević

et al. 2013

J. Agric. Food Chem.

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Physicochemical, sensory, and health-related characteristics of peach wine produced from Redhaven variety and selected white wines produced from various grape varieties were determined and compared. The alcohol content, titratable acidity, and total extract of peach wine was significantly lower compared with that of white wines, while its pH value was higher. The content of total phenolics (TPC) and flavonoids (TFC) of peach wine (402.53 mg/L GAE and 332.67 mg CAE/L, respectively) have been found significantly higher in comparison with that of white wines (TPC range 243.67-319.00 mg/L GAE, TFC range 129.67-175.17 mg CAE/L). The main phenolic compounds found in peach wine were chlorogenic acid, caffeic acid, and catechin (3.59, 0.87, and 0.60 mg/L, respectively). Antioxidant capacities were strongly correlated with total phenolics with correlation coefficients over 0.99. The highest antioxidant capacity was ascribed to peach wine. The results of sensory analysis indicated that the peach wine was very well accepted by the regular consumers of wine and can be a very interesting product in the market.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Davidović

Veljović

Sredojević

et al. 2013

J. Agric. Food Chem.

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“…This machine consists of a belt with openings (gaps) of different size. The belt revolves continuously and the fruits enter in gaps pending their size and move to new transport belts classified in three categories; small, medium, and large size (Siddiq, 2006). V4, Coring/de-pitting: Peach coring/de-pitting is carried out with automated pneumatic machinery.…”

Section: Peach Production Processmentioning

confidence: 99%

Quantitative analysis for peach production line management

Tsarouhas

Arvanitoyannis

2011

Journal of Food Engineering

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“…Freezing has been employed successfully for the long-term preservation of peaches, 6 and 6% to 8% of the annual peach harvest is processed as frozen peaches. 7 While the holding temperature of frozen fruit is critical to retain quality, the freezing rate can also have a dramatic effect on fruit quality. Enzymatic reactions are a major concern in the deterioration of frozen fruits, especially considering there is some retention of activity at temperatures as low as −73 °C.…”

Section: Introductionmentioning

confidence: 99%

“…During processing, peaches are susceptible to enzymatic browning. Freezing has been employed successfully for the long‐term preservation of peaches, 6 and 6% to 8% of the annual peach harvest is processed as frozen peaches 7 . While the holding temperature of frozen fruit is critical to retain quality, the freezing rate can also have a dramatic effect on fruit quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

2023

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BACKGROUND: A study was conducted to determine the polyphenol oxidase (PPO) activity and changes in surface color and hydroxymethylfurfural (HMF) content in fresh and pre-frozen peach slices stored at different temperatures. In this study, fresh (F) and pre-frozen (P) peaches were subjected to one of four treatments: (i) no treatment (N); (ii) blanching in boiling (96 °C ± 4 °C) water (B); (iii) dipping in 2% L-ascorbic acid and 2% citric acid (AC); or (iv) blanching placed in boiling water, cooling and dipping in 2% ascorbic acid and 2% citric acid (BAC). Peaches from each treatment group were held at −7, −9, or − 12 °C for 21 days. RESULTS: After 21 days of storage, PPO activity and browning was greater in peaches stored at −7 °C than the PPO activity and browning of peaches stored at −9 °C and − 12 °C. Overall, lightness (L*), yellowness (b*), chroma (c*) and hue (h*) decreased while redness (a*) increased during storage. The BAC peaches had less discoloration and lower PPO activity than peach slices exposed to other treatments. Non-enzymatic browning (HMF indicator) was more pronounced for blanched peaches during storage than unblanched peaches. Pretreatment of blanched peaches with ascorbic and citric acid reduced browning during 21 days at frozen storage for peaches held at −9 °C or − 12 °C.CONCLUSION: Storage at −12 °C significantly reduced browning and HMF formation in both blanched and unblanched peach slices in comparison with −7 °C storage.

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Peach and Nectarine

Cited by 9 publications

References 31 publications

Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Physicochemical, Antioxidant and Sensory Properties of Peach Wine Made from Redhaven Cultivar

Quantitative analysis for peach production line management

Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

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