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Quick-freezing method for peaches and detailed operating steps

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Fruit selection: Peaches intended for quick-freezing processing should have fine flesh, few coarse fibers, good flavor, uniform size, neat fruit shape, no pests or diseases, no mechanical injury, easy pit removal (preferably freestone varieties), and resistance to browning. Harvest at slightly lower maturity; after arriving at the plant, a processing volume for 4 to 8 days can be stored. If stored in a cold storage, the processing period can be longer, but chilling injury to the peaches must be prevented. Generally, for white-fleshed peaches, Okubo is preferred, and for yellow-fleshed peaches, Albat is preferred. Cut in half and remove pit: Cut along the suture line into two halves and remove the pit, place the fruit cups

Fruit selection: Peaches intended for quick-freezing processing should have fine flesh, few coarse fibers, good flavor, uniform size, neat fruit shape, no pests or diseases, no mechanical injury, easy pit removal (preferably freestone varieties), and resistance to browning. Harvest at slightly lower maturity; after arriving at the plant, a processing volume for 4 to 8 days can be stored. If stored in a cold storage, the processing period can be longer, but chilling injury to the peaches must be prevented.

Generally, for white-fleshed peaches, Okubo is preferred, and for yellow-fleshed peaches, Albat is preferred.

Cut in half and remove pit: Cut along the suture line into two halves and remove the pit, place the fruit cups into clean water for storage.

Peeling: Heat an n310h solution at a concentration of 3% to about 95°C, put in the fruit cups and soak in the alkali for 45 to 60s, then remove and place in cold water, rub off the skin, then put into a 2% citric acid solution for several minutes to neutralize the residual alkalinity, and then rinse with clean water.

Acid dipping: Soak the cleaned peach slices in a 1% ascorbic acid solution for 15 to 30min to increase the VC content in the peach slices and also to help preserve color.

Packaging: Put the peach slices into paper boxes, pour in sugar water at a concentration of 40%, with a ratio of peach slices to sugar water of 6:5.

Quick-freezing: Send the boxed peach slices into the freezing chamber, complete freezing at about -25°C, then place in a -18°C freezer for storage.

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