Quality Evaluation of Processed Products of some Peach Varieties Gheorghe LAMUREANU 1, Constanta ALEXE 2*, Ion CAPLAN 1

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1 Quality Evaluation of Processed Products of some Peach Varieties Gheorghe LAMUREANU 1, Constanta ALEXE 2*, Ion CAPLAN 1 1 Research Station for Fruit Growing Constanta, Pepinierei Street, no.1, , Valu lui Traian, Romania 2 Research and Development Institute for Processing and Marketing of the Horticultural Products Bucharest, Intrarea Binelui, no.1a, , Sector 4, Bucharest, Romania *Corresponding author, tantialexe@yahoo.com ISSN-L ; Print ISSN ; Electronic ISSN DOI: /buasvmcn-fst:11394 ABSTRACT The peach tree is among one of the most valuable species cultivated both in Romania and abroad, being very much appreciated for the quality of its fruit, both fresh and processed. The peach tree provides fresh fruit a large period (June-November). This allows for a rhythmical and prolonged supply with fresh fruit of the factories that process fruits. This paper has as purpose the establishing of the viability for processing into stewed fruit, comfiture, jam and nectar of nine varieties of peach: Catherine, Mimi, Southland, Narajnai ramai, Royal vee, Filip, Redhaven, Raluca and Collins. The peaches, provided from experimental plots of Research Station for Fruit Growing Constanta, were processed in micro production laboratory of Research Institute for Processing of the Horticultural Products, Bucharest. The sensorial analysis of the product was carried out according to the STAS , which establishes the analysis methods with unitary scales of points (method A), methods used in the evaluation of the organoleptic characteristics of alimentary products. These methods are applied in order to appreciate a set of organoleptic properties: aspect, colour, taste, texture or consistence. Among the nine varieties of fruits peach was highlighting the variety Narajnai ramai, which recieved maximum (20.00 points) for comfiture and jam and a total average of for stewed fruits and for nectar. This variety, together with the varieties Mimi and Catherine obtained the very good for all four types of canned analyzed: comfiture, jam, compote and nectar. The worse results were obtained by the variety Collins, which is less suitable for processing. After organoleptic testing, it received the good for products comfiture and jam and the satisfactory for products nectar and stewed fruits. The results presented in this research work showed that the organoleptic characteristics of fresh fruits influences much the quality of processed products, but not always from the best fresh peach are obtained the best processed product, the viability for processing being a variety characteristic. Keywords: comfiture, jam, nectar, organoleptic characteristics. INTRODUCTION The peach tree is among the most valuable species cultivated both in Romania and abroad and it is very appreciated for the quality of its fruit. Due to their special characteristics in terms of taste, appearance and flavour and their importance in nutrition, peaches play an important role in consumption, both fresh and processed. Their superior dietary qualities are determined by their content of vitamins, minerals, cellulose, acids and peptic substances. Peaches have the following properties: they are energizing, seizures, diuretic, slightly laxative, being indicated in treating dyspepsia, haematuria, urinary lithiasis (Jamba and Carabulea, 2002). These are generally large, beautifully coloured, with a relatively high content of vitamins and sugar and with a fresh, pleasant taste. Being represented in crops by numerous varieties with different ripening periods, the peach tree ensures fresh fruit beginning with the

2 Quality Evaluation of Processed Products of some Peach Varieties 163 second half of the month of June and ending in the first decade of the month of November. This distribution of the production also allows for a rhythmical and continuous supply of fresh fruit for the fruit processing factories. Stewed fruits are tinned food obtained from fruits in sugar syrup, packaged in hermetically sealed recipients and thermic sterilized. Stewed peach must have a minimum content of 45% fruits and 20% soluble dry substance (Berceanu and Chira, 2003; Berceanu, 2009; STAS ). The short preparation process (65 minutes) gives the possibility to keep in the final product of maximum nutrients, taste properties, colour and flavour (Jamba and Carabulea, 2002). These are the products with the highest exigency to the quality of raw materials, therefore are choose fruits varieties with certain technological properties and chemical composition, with different ripening periods from extra-early to tardive - in order to extend the processing season. The fruits are harvested shortly before the ripeness consumption, when the pulp is firm and the flavour is already pronounced (Gherghi, 1999). The quality of stewed fruits depends on the properties of variety, whose fruits must be uniform, with attractive colour and good firmness, resistant to sterilization process (Webster and Looney,1996; Turner et al., 2008; Lamureanu et al., 2012). Comfiture is a product obtained by boiling and concentration of the fruits in sugar syrup, packaged in hermetically sealed recipients and pasteurized. According to STAS , peach comfiture must contain 45-55% fruits, 72% soluble dry substance and 0.7% acidity (expressed by malic acid). Jam is a gelled product, obtained by boiling of the fruits with sugar, with or without added pectin, packed in hermetically sealed recipients and pasteurized. According to STAS , the jam must contain fruit or fruit pieces partially broken, in gelled mass, with the colour corresponding to the species, taste and aroma characteristic of the variety. Content dry matter = 67%, acidity = 0.3% (malic acid). SP (Professional Standard) provides that fruit nectars are juices with pulp, obtained by homogenizing fruit purees with sugar syrup, with the addition of ascorbic acid or citric acid, pasteurized and packaged aseptically or pasteurized after dosing and closing. Product appearance must be: cloudy liquid, homogeneous, easily settled; the colour must be characteristic of the raw materials; taste and smell pleasant, well expressed, fluid-semi-fluid consistency. Content dry matter = 11 to 16%, acidity = 0.3% (malic acid). The purpose of this paper is to evaluate the suitability for processing as stewed fruit, comfiture, jam and nectar of certain peach varieties which were cultivated in the experimental field from Research Station for Fruit Growing Constanta. MATERIAL AND METHODS Researches were conducted in years , with 9 fruit varieties of peach: Catherine, Mimi, Southland, Narajnai ramai, Royal vee, Filip, Redhaven, Raluca and Collins, provided from the experimental culture of Research Station for Fruit Growing Constanta Constanta. Immediately after harvest, were effectuated observations and measurements concerning biometric and organoleptic characteristics of fruits: size, shape, aspect, color, taste as well as the size and aspect of stone. The fruits were processed as stewed fruit, comfiture, jam and nectar at Research and Development Institute for Processing and Marketing of the Horticultural Products Bucharest, in the micro-production laboratory. The packaging was made in glass jars with a capacity of 720 milliliters for stewed fruits and 370 milliliters for comfiture and jam and in glass bottles with a capacity of 1000 milliliters for nectar, with hermetically closing, using twist-off lids. The sensory analysis of processed products was made according to STAS , that establishes the analysis methods with unitary scoring scales (method A), used for the evaluation of organoleptic characteristics of alimentary products. These methods are applied for the appreciation of a set of organoleptic properties: appearance, colour, taste, texture or consistence. The evaluation of each organoleptic characteristic was made by comparison with scoring scales from 0 to 5 points and it was obtained an average given by the group of tasters on the basis of registration of awarded points on individual sheets. It was made the calculation of the weighted average of the s, and totalize them for obtaining total average and there were settled organoleptic characteristics of the products based on the principle of total average, by comparison with a

3 164 LAMUREANU et al. Tab.1. Characterization of the fruits Southland Size Shape Epidermis Pulp Stone large ( g) yellow-golden, with slightly red sized, infiltrations around the stone, ovoid, with non adherent to the stone, with incrustations in the very good taste, flavoured, form of alveole relatively crispy, sweetacidulated and ditches, dark brown large Red Haven ( g) Filip Raluca Colins Mimi Catherine Royal vee Narajnai ramai small (55-70g) ( g) ( g) large- very large ( g) Medium ( g) (80-100g) 10 (85-105g) spherical, laterally flattened, ventral line is superficial, and the tip is slightly deepened spherical, slightly elongated, with uneven flanks, slightly asymmetrical, with a small mucro broad flattened, realtively regular, sandwich type. rounded, slightly asymmetrical, with a small mucro; the tip, in its ensemble is slightly deepened; the peduncle cavity is shallow and broad spherical-flattened, with ventral line superficial, a bit deepened at the tip spherical-ovoid, with a little dimple at style point spherical, with deepened tip, with peduncle cavity narrow and deep spherical, slightly asymmetrical spherical-ovoid, the peduncle cavity is shallow and broad thick, pubescent and adherent to the pulp, the color is yellow-orange, covered with red-purple spots on the sunny side of fruit yellow-golden, covered over approximately 70-90% with striated red and with bloody-red on the sunny side of the fruits. Finely pubescent, background color is yellow-greenish, and the coating color is dark red, distributed in plates, very attractive yellow-greenish, intensely pigmented, with very soft pubescence, dense. The coating color is garnetred over 70% of the surface finely pubescent, color is yellow-golden, covered entirely with bloody-red, striped with intense red yellow with red in spots and striations, on the sunny side of the fruit thickness, with dense and soft pubescence. The background color is yellow-greenish and the coating color is orange, with reddish tones over tthe sunny zones of the fruit, attractive aspect yellow with 60% red spots and striations, on the sunny side of the fruit yellow-golden, covered with red-purple over 40% of the surface yellow-golden, with red irizations aroud the stone; consistent, soft, flavoured, sweet-sour, juicy, semi adherent to the stone white (light cream-greenish), without red infiltrations under the peel or around the stone. The texture is soft, pulp is sweet, flavoured and juicy, with 12-14% dry substance, with a taste of honey and figs. yellow-orange, without fibres, with pleasant taste, juicy, without red infiltration under the epidermis and around the stone yellow, a little red around the stone, consistent, juicy, sweet and harmonious acidulated, good for the meal orange, firm, rubbery and adherent to the stone, with % dry substance yellow-orange, firm, rubbery, without fibres, without red infiltrations under the epidermis and around the stone, with pleasant taste and flavour that intensify at processing. It doesn t disintegrate at boiling and it has high content in sugar (11-13%) yellow, without red infiltrations, consistent, soft, flavoured, sweet-sour yellow-orange, with red infiltrations under the epidermis and around the stone, with pleasant taste and flavour that intensify at processing, inversely ovoid, curved with a sharp tip; carmine red very small and flattened sized, non adherent to the pulp (freestone) semiadherent light brown and represents 8-9% of the fruit weight small and adherent to the pulp large (9g), represents 10.6% of the fruit weight sized (7g), represents 7.8% of the fruit

4 Quality Evaluation of Processed Products of some Peach Varieties 165 scale from 0-20 points. Finally, there were given s for each variety. Within the overall achieved by the different analyzed products, there were established five quality classes: very good ( ), good ( ), satisfactory ( ), unsatisfactory ( ) and improperly (0-7.0). Sensory analysis of preserved products has been carried out after a period of mimimum 21 days after processing (in which it is considered that the product stabilizes). RESULTS AND DISCUSSION The characterization of fruits regarding the size, shape, color and stone are presented in Table 1. The processing of fruit as stewed The results of sensory analysis of the product Peach stewed are presented in Table 2. It can be noticed that the best values were obtained by the Narajnai ramai variety, which received maximum points for aspect, colour and consistency and an average total of This variety, together with Mimi (19.48 points), Catherine (19.14 points), Southland (18.84 points) and Filip (18.30 points) received the grade very good. The variety Red Haven (17.87 points) and the cultivar Royal vee (17.50 points) obtained the grade good. The last place, with only points was occupied by the hybrid Collins, which received the grade satisfactory, due to its less pleasant colour and aspect, weak consistency and low acidity, which resulted in the product having a less balanced taste. Processing of fruits as comfiture It is observed (Tab. 3.) that the best values were obtained at variety Narajnai ramai, which was remarked by a distinct taste, a very good Tab. 2. The sensorial analysis of the product Peach stewed (points) Southland very good Red Haven good Filip very good Raluca , good Narajnai ramai , very good Mimi very good Catherine very good Royal vee , good Colins satisfactory Tab. 3. The sensorial analysis of the product Peach confiture (points) Southland good Red Haven very good Filip very good Raluca very good Narajnai ramai very good Mimi very good Catherine very good Royal vee 5, good Colins good

5 166 LAMUREANU et al. consistency, beautiful aspect and colour and whom was given a maximum average total of This variety, together with the varieties Mimi (19.44 points), Catherine (18.94 points), Red Haven (18.66 points), Filip (18.34 points) and Raluca (18.11 points) obtained the very good. The varieties Royal vee (17.89 points), Southland (16.93 points) and Colins (16.68 points), with less pleasant aspect, colour or taste, obtained the good. Processing of fruits as jam For the product Peach jam, four of the studied varieties (Narajnai rodnii points, Mimi points, Southland points and Catherine points) received the very good (Tab. 4.). On the first place is situated variety Narajnai rodnii, which presents an uniform colour, characteristic of the fruit, and very pleasant sweet taste, for which it received the maximum. The varieties Red Haven, Filip, Royal vee, Raluca and Colins obtained the good, with a total average of points, points, points, points, respectively points. The results of sensorial analysis of the product Peach nectar are presented in Table 5. It is observed that the best values were obtained at the variety Narajnai ramai, whom was given the maximum for the aspect, colour and taste and a total average of Peach variety Royal vee obtained also the of points, presenting a very nice aspect and a very good taste, receiving the maximum for these criteria (6.00 and respectively 4.00 points). These two varieties, together with the varieties Mimi (19.48 points) and Catherine (18.87 points) obtained the very good. Tab. 4. The sensorial analysis of the product PProcessing of fruits as nectar each jam (points) Southland very good Red Haven good Filip good Raluca good Narajnai rodnii very good Mimi very good Catherine very good Royal vee good Colins good Tab. 5. The sensorial analysis of the product Peach nectar Southland , good Red Haven good Filip good Raluca good Narajnai ramai , very good Mimi very good Catherine very good Royal vee very good Colins ,25 satisfactory

6 Quality Evaluation of Processed Products of some Peach Varieties 167 Tab. 6. The destinations of valorization in processed form of peach varieties Option I II III Southland jam, stewed fruits comfiture nectar Red Haven comfiture stewed fruits, jam nectar Filip comfiture, stewed fruits jam nectar Raluca comfiture nectar stewed fruits, jam Narajnai ramai comfiture, jam, stewed fruits, nectar - - Mimi jam, stewed fruits, nectar, comfiture - - Catherine jam, stewed fruits, comfiture, nectar - - Royal vee nectar comfiture,stewed fruits, jam - Colins - comfiture jam Peach variety Raluca obtained the grade good, with a situated at the superior limit of this category (17.98 points), presenting a very nice aspect and receiving maximum for the taste and consistency. In the same group, of varieties with the good, were included the varieties Southland (15.99 points), Filip (16.73 points) and Red Haven (15.26 points). The lowest suitability for processing as nectar has the peach variety Colins (14.25 points) which, although it has a very good taste (4.00 points), looks less attractive (3.81 points), and the consistency is very reduced (2.67 points), for which it received the satisfactory. After the results obtained in industrial processing of the peach, there were established the destinations of valorization in processed form of the studied varieties (Table 6). It finds that Narajnai ramai, Mimi and Catherine varieties are very well suitable to the processing into all 4 types of canned analyze: comfiture, jam, compote and nectar, the resulting product having remarkable sensorial qualities. Peach of the variety Collins are less suitable for processing, being able to consume preferably as fresh fruits or, possibly, as comfiture or jam. CONCLUSIONS The nine varieties of peaches that were studied differentiate very much regarding the size, shape and colour of fruits. From all varieties is highlighted Fillip variety, with small fruits (50-70 g), flattened, the only one with white pulp. At the opposite, with very large fruits ( g), of spherical shape, with yellow-golden pulp and slightly red infiltrations around the stone, is situated Southland variety. All these varieties, still have in common a pleasant, flavoured, sweetsour taste (Southland, Red Haven) or sweet (Fillip, Collins) - the reasons for that they are very appreciated for the consumption as fresh fruits. These characteristics also influence the quality of processed product. The best suitability for processing is presented by variety of peach Narajnai ramai, whom was given maximum (20.00 points) for comfiture and jam and a total average of for stewed fruits and for nectar. This variety, together with the varieties Mimi and Catherine obtained the very good for all 4 types of canned analyzed: comfiture, jam, compote and nectar. After the analysis were effectuated and the that was obtained in the case of processing as stewed fruits, very good results were also recorded at varieties Southland, which was remarked by a distinct taste and very good colour (total average = 18.84) and Fillip (18.30 points). For obtaining the tinned food in the form of comfiture, very suitable are the varieties: Red Haven, Filip and Raluca, which obtained, after

7 168 LAMUREANU et al. organoleptic tests, points, points and respectively points. The variety Southland is also distinguished by a very good suitability of fruit processing as jam, the resulted product presenting remarkable sensorial qualities, for which it received a total average of The variety Royal vee proves to be utterly suitable to the processing into nectar, the resulting product having remarkable sensorial qualities. Peach of the variety Collins are less suitable for processing. After organoleptic testing, it received the good for products comfiture (16.68 points) and jam (15.36 points) and the satisfactory for products nectar (14.25 points) and stewed fruits (13.92 points). This variety is not recommended for processing as stewed fruits and nectar, being able to consume preferably as fresh fruits or, possibly, as comfiture or jam. REFERENCES 1. Berceanu D (2009). Tehnlogia prelucrarii legumelor si fructelor, Iasi, Edit. Ion Ionescu de la Brad, 254 p. 2. Berceanu, D, Chira A (2003). Tehnologia produselor horticole, Bucuresti, Editura economica, 527 p 3. Jamba A, Carabulea B. (2002). Tehnologia pastrarii si industrializarii produselor horticole, Chisinau, Edit. Cartea Moldovei, 493: Gherghi A (1999). Prel.ucrarea si industrializarea produselor horticole, Bucuresti, Edit.Olimp, p Lamureanu Gh, Alexe Constanta, Popescu Simona (2012). Quality evaluation of some clingstone cultivars processed into stewed fruit. Scientific Papers, Series B. Horticulture, vol. LVI, USAMV Bucuresti, p Turner J, Seavert C, Collona A, Long LE (2008). Consummer Senzory Evaluation of Sweet cherry Cultivars in Oregon, USA, Acta Hort. (ISHS)795: Webster A. D., Looney NE (1996). Cherries: Crop Physiology, Production and Uses. CAB International, Wallingford, Oxon, U.K., 513 p. 8. STAS Produse alimentare. Analiza senzoriala. Metode cu scari de punctaj. Standard de Stat, Editie oficiala. 9. STAS Compot de fructe. Standard de Stat, Editie oficială. 10. STAS Dulceata. Standard de Stat, Editie oficială. 11. STAS Gemuri. Standard de Stat, Editie oficială. 12. SP Nectar de fructe. Standard Profesional, Editie oficială.