Utilization of Left over Peach Pulp for Making Puree after Canning of Peach–Halves in Peach Fruit Juice

Peach fruits of the cultivar TA-170 were lye peeled and canned in A2 ½ tin cans with a covering medium 400 Brix containing enzymatically extracted fruit juice concentration 30-40 per cent or without ascorbic acid (500 ppm) compared control (400 sucrose syrup + 0.3% citric acid). Cut out analysis carried upto 6 months 2 storage interval, revealed that all treatments met FPO specification for drained weight showed superiority quality over conventional peaches. The vitamin C fortified had higher retention throughout as to unfortified treatments. In comparison peach halves medium, more non-enzymatic browning was seen plain syrup.