EFFECTS OF PASTEURIZATION OR SODIUM BENZOATE ON LONG-TERM STORAGE STABILITY OF PEACH PUREE

The effect of long-term storage on the stability of pasteurized (PA) o r sodium benzoate (SB) (0.1%) treated peach puree was studied. Color, viscosity, soluble solids, pH, titratable acidity, sugars and organic acids were monitored over 4 months. Yeasts were the major microorganis ms causing spoilage in nontreated peach puree. Storage at 2C increased the holding time of the control to 17 days compared with 3 days at 25 C. No yeast or other microorganisms were found in PA or SB treated pur ee held at 2 and 25C, for 120 days; the most significant change observ ed was a gradual browning. Cold temperature storage slowed down the br owning. Other compositional changes were minimal. Pasteurized or SB pu ree stored at 25C for 4 months showed a decrease in sucrose and an inc rease of glucose and fructose. Malic, citric and quinic acids were sta bilized by SB. Pasteurization or use of SB may be valuable for holding partially processed peach puree.