Microwave Thawing of Peaches A Comparative Study of Various Thawing Processes

AbstractThe purpose of the present paper was to determine the influence of various thawing treatments of microwaves and of the air temperature (air 20° C; air 20° C then 4° C) on the exudation of Clingstone peaches, peeled or not, in relation to the stage of maturity. The amount of exudate, its content of total sugars and the fruit browning to the end of thawing were measured. We have previously shown that thawing by microwave energy promotes both a good retention of the water and of the substances dissolved in the cells and a better preservation of the structure and color of the fruits.