Studies on the suitability of cling-stone and free-stone low chilling peach cultivars for canning and other processed products

Abstract: Two cling stone peach cultivars "Shan-i-Punjab" and "Tropic Beauty" and one free stone cultivar "Florda Grande" were processed for canning (whole and halves) and beverages (squash and nectar). Fruits of Shan-i-Punjab were found to have the best characteristics for canning (as whole) and for making pulp based beverages (nectar and squash) with maximum ascorbic acid content (17 mg/100 g) and pulp yield (47.62%). Organoleptically Shan-i-Punjab fruits were found to have the highest acceptability scores i.e. 8.50 for canned peaches, 8.58 for squash and 8.38 for nectar among all the cultivars studied on a 9-point Hedonic scale judged by eight semi-trained panelists and general consumers. Florda Grande also received the higher acceptability scores (8.50) for its canned peach halves because of its tough texture. The fruits of Florda Grande were not much suitable for pulp based beverages, whereas those of Tropic Beauty were found acceptable for canning as well as for making beverages at zero time and also after six months storage.