Preservation of Amydalus persica cv. Okubao by Refrigeration
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Abstract:
The effects of the refrigerating temperature, package mathod and time on preservation of fresh and canned peach of Amydalus persica cv. Okubao were studied. Results showed that, the most suitable refrigerant temperature for the peach was (1±1) ℃, under which the fresh and canned peaches packaged in 0.3 mm PE bags showed the best sensory quality and physiochemical indexes in a 30-day storage. The utilization rate of materials for canned peach production reached >76.32%, 26.32 percent higher than that by traditional preservation method. The study provided references for the preservation of Amydalus persica cv. Okubao for the production of canned soft white peach.
