Title: The commercial freezing of fruit products
Identifier: commercialfreezi0703josl (find matches)
Year: 1948 (1940s)
Authors: Joslyn, Maynard A. (Maynard Alexander), 1904-1984; Hohl, Leonora A. (Leonora Anita), 1909-
Subjects: Frozen foods; Fruit
Publisher: Berkeley, Calif. : California Agricultural Experiment Station, College of Agriculture, University of California
Contributing Library: University of California, Davis Libraries
Digitizing Sponsor: University of California, Davis Libraries

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78 CALIFORNIA EXPERIMENT STATION BULLETIN 703
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Fig. 17.—Above, and opposite page, drawn. None made satisfactory frozen dessert products, unless preheated to tenderize the tissue, but even with such treatment, the product is inferior to canned cling peaches. Varietal differences in texture of frozen cling peaches were noticeable. Maturity, Harvesting, and Storage.—More skill and care are required in han- dling and harvesting peaches to be used for freezing than is required for those to be shipped fresh or used for canning. For the latter purposes, the fruit is picked while firm, and allowed to ripen on its way to market. If fruit intended for canning is bruised, the subsequent cooking destroys any discoloration which may occur. However, it is imperative that peaches for freezing be soft ripe, and it is preferable that they reach this stage while still on the tree. Only experienced and trained pickers can understand the delicate task of handling soft ripe fruit to get it from the trees to the packing plant in optimum condi- tion. If a variety is chosen which ripens unevenly, it may be necessary to dis-

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