28 MISC. PUBLICATION 524, TJ. S. DEPT. OF AGRICULTURE 



PEACHES 



. The dried peaches in the market are nearly all of two varieties, 

 Muir and Lovell, which are extensively grown in certain sections of 

 California especially for drying. Fruit of both varieties is freestone, 

 uniformly yellow, dry, and mealy. When properly sulfured and dried 

 in the sun, the product is translucent and golden yellow. Some other 

 varieties are sun-dried in California to a lesser extent. Surpluses 

 above the requirements of the fresh market and the canning industry 

 are usually dried. 



In recent years some peaches have been dehydrated in California. 

 This method may come into greater use, but at present dehydrated 

 peaches constitute only a small part of the annual production of dried 

 peaches. 



Freestone peaches grown in the Eastern States can be successfully 

 dehydrated, but the product is different in appearance and flavor 

 from the sun-dried California fruit. Eastern-grown fruit is more 

 acid, contains less of the solids and sugars, varies more in color, and 

 has a more pronounced flavor. 



Varieties of freestone peaches grown in the East which, in tests of 

 drying quality recently made at Beltsville, Md., by the Division of 

 Fruit and Vegetable Crops and Diseases, were found to combine sat- 

 isfactory texture, good to excellent flavor and palatability, and a 

 fairly attractive color and appearance include Brackett, Elberta, 

 Early Elberta, Eclipse, Early Crawford, Fay Elberta, Golden Jubilee, 

 Halehaven, Halberta, Ideal, July Elberta, Kalamazoo, Kette, Lovell, 

 Lemon Free, Late Crawford, Massasoit, Redelberta, Rio Oso Gem, 

 Veteran, Valiant, and Viceroy. A second group similar in color and 

 appearance, but not as good in flavor and texture when dried, in- 

 cludes J. H. Hale, Krummel, Oriole, Shippers Late Red, Salberta, 

 Roberta, Rochester, Vedette, and Wilma. 



Because of their tendency to discolor, most of the white-fleshed 

 varieties tested contrasted unfavorably in appearance with the yellow 

 varieties. 



To have maximum sweetness, flavor, and texture, peaches to be 

 dried should be allowed to become as ripe as possible without 

 softening. 



Most peaches are prepared for dehydration by immersion in a 9- to 

 10-percent lye solution at 140° F. for 3 to 5 minutes to loosen the skins; 

 peelings and lye are washed off under jets of water. The peaches are 

 halved, the stones removed, and the halves, stone side up, spread on 

 trays for sulfuring. Steaming the fruit for 5 to 6 minutes before 

 sulfuring will improve the color and general appearance, but this is 

 not done commercially at present. Sulfuring takes 2 to 4 hours, 

 depending on variety. The drying temperature should not exceed 

 140°-145° at the outset. After the fruit has lost about two-thirds 

 of its moisture, the temperature should be reduced to 120°-125°, or 

 else the relative humidity should be increased. 



To reconstitute, follow the general directions for fruit given on 

 page 21. 



PEARS 



Practically all the dried pears on the market are Bartlett pears 

 sun-dried in California. P« 1 ] drated, but they must 



