English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The objectives of this study were to investigate and compare the effects of hot water treatments on the physico-chemical and sensory quality of peach fruit during cold storage. Peach fruit were harvested at physiological mature stage and were treated with hot water at 35oC,40oC , 45oC, 50oC, 55oC, 60oC and control with tap water (20oC) for 2 minutes to evaluate the effects of hot water. Peach fruit were stored at 0°C ±1°C with 90% ± 5% RH for 30 days during the period of analysis. Hot water treatments have significant effect on moisture loss, TSS, pH, acidity, sugar acid ratio, reducing sugar, non-reducing sugar, vitamin C, firmness and organoleptic evaluation of peaches. There was no significant effect of these treatments on the ash content of fruits. Hot water treatment at 50°C for 2 min reduced moisture loss and delay in the increase of TSS, pH, sugar acid ratio, reducing sugar, and decrease in acidity, non-reducing sugar, vitamin C and firmness. Overall, the results indicate that hot water treatment at 50°C has tremendous potential for maintaining physicochemical and sensory quality of peach during cold storage.

Physico-chemicals and sensory quality of Peaches treated with hot water during the cold storage