BIBLIOTECA HORTICULTURA

BIBLIOTECA HORTICULTURA

Preservation potential and impact on product composition of peach processing technologies

Preservation potential and impact on product composition of peach processing technologies

Costas Biliaderis & George Manganaris, 10th ISHS Peach Symposium

Peach and peach products have been receiving increasing attention for production and consumption in recent years due to their attractive appearance, good taste and nutritional value, being good sources of many important phytochemicals with well-known bioactivities and health benefits (e.g., carbohydrates – fiber, vitamins, organic acids, phenolics, carotenoids, minerals, etc.).

Because of its seasonal, rather brief availability, varietal differences in maturity and fruit composition, tissue sensitivity to physiological disorders (e.g. chilling injury), variation in flesh texture and processing suitability, there is a growing interest among peach growers, scientists and the processing industry to develop new products by exploring both conventional (e.g., canning, freezing, dehydration) and emerging technologies (e.g., ohmic heating, edible coatings
and various minimal processing strategies involving high-pressure and other technologies), often applied in a combined way, to improve preservation and end-product quality.

Another issue less well explored is the valorization of the by-products generated from the peach processing industry which can become a valuable source of natural products. All these technological approaches require optimization of processing parameters to maximize the nutritional and sensorial attributes (texture, color, mouthfeel perception) as well as the development of an appropriate analytical framework to monitor quality parameters for both product quality grading and assessing shelflife.

This presentation will highlight some aspects of peach processing technologies, addressing their preservation potential and their impact on product compositional issues, sensorial attributes as well as retention of nutrients and other health important phytochemicals.


Sources
Conventional and emerging technologies for processing peach products
Costas Biliaderis & George Manganaris
10th ISHS Peach Symposium
https://www.fruitsciences.eu/peach2021/files/book-of-abstracts.pdf

Picture by http://www.greekpeaches.eu/peaches/greek_peaches.html