Improving color preservation of diced peaches in flexible retortable pouches

Darkening resulting from ascorbic acid (AA) degradation during storage of diced peaches packed in flexible retortable pouches was identified as an area of concern in meal ready‐to‐eat individual military rations. First, we tested the replacement of AA by L‐ascorbyl‐2‐phosphate (A2P) and the potential antibrowning effect of Pycnogenol, a blend of plant‐derived flavonoids, in peach systems packed in retortable pouches. Neither A2P nor Pycnogenol significantly improved color or AA stability. Although significant statistical differences were observed in color variation, they were not so apparent visually. Next, we investigated the effects of fruit sources, calcium chloride, and α‐glucosyl rutin (α‐GR) on browning reactions. After storage at 40°C for 270 days, pouches that were made of individually quick frozen (IQF) peaches and syrup with α‐GR had a lower rate of browning and loss of AA than other treatments. Thus, α‐GR is suggested to prevent color deterioration and improve shelf life of diced peaches. Novelty impact statement Color deterioration can limit shelf life of processed fruits. This study shows that α‐glucosyl rutin successfully reduced color deterioration and loss of ascorbic acid in diced peaches in syrup packed in flexible retortable pouches. Therefore, the application of this water‐soluble flavonoid is suggested to improve quality and shelf life of processed peach.