Graduate Research and Discovery Symposium (GRADS)

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Freezing is a simple method to preserve foods especially fruits. The purpose of this research is to determine the impact of long-term freezing storage on peaches quality (physical and chemical attributes). Peaches (Prunus persica) were purchased from a local store and cut into 8 lengthwise slices and dipped in 2% of ascorbic acid for 2 minutes. The slices were then drained and packaged using Whirl Pak (Nasco). The bags were closed, and tab were folded over three times. Fresh and pre-frozen peaches treatments were placed randomly into freezers at different freezing temperatures (-7°C), (-12°C), (-18°C), (-29°C) and (-77°C) for 360 days. Quality measurements included freeze, thaw and weight loss, lightness, firmness, moisture content, pH, ascorbic acid equivalent antioxidant capacity (AAEAC), hexanal detection using gas chromatography (GC), scanning electron microscopy (SEM) and sensory evaluation. The results showed that -77°C and -29°C kept the quality of peaches samples after freezing. However, all samples after thawing turned to brown color because of the enzyme activity. Therefore, it is better to use the peaches after freezing. Freezer of -7°C had a negative impact on peaches quality through times. Fresh and pre-frozen peaches were disliked by the sensory panelist’s members in day 270 and 360.