Sensory Qualities of Canned Peaches and Pears as Affected by Thermal Process, Sorbate and Benzoate

The influence of independent and combined effects of reduced processing time and two preservatives, potassium sorbate and sodium benzoate, on sensory qualities (appearance, color, aroma, texture and flavor) of canned peaches and pears was determined. Fruits were packed into 401 × 411 cans (plain, enamel ends) in 30° Brix sucrose syrups containing 0, 100, 500 or 1000 ppm of preservatives, exhausted to 96-99°C, sealed and retorted for 0, 12 or 24 min at 96-99°C. Sensory panel evaluations and laboratory analyses of fruits were made after 12 weeks of equilibration at 21°C. While preservatives had certain adverse effects on fruit, these effects were not so great as to cause the quality to be reduced to an unacceptable level. Pears were less affected by preservatives than were peaches, and, overall, more significant effects were detected in fruits retorted for 24 min compared with those receiving less heat. Neither preservative was clearly more detrimental than the other. It is suggested that it may be possible to reduce processing time without incurring significant sacrifice of sensory and microbiological quality by adding preservatives to packing syrup.