[ Objective ] The aim was to study sensory quality, some physical and chemical indices and material use efficiencies of canned soft white ' Okubao' peach produced through suitable technology using different cold storage periods of ' Okubao' peach as material, and discuss the feasibility of prolonging throughput of canned soft white ' Okubao' peach by fruit cold storage. [ Method] Six treatments were designed and recorded as A1 , A2, A3, A4, A5, A6, respectively. Thereinto, cool storage temperature and time of A1 was 0 - 2 ℃ and 0 day respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A2 was 0-2℃ and 6 days respectively , its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A3 was 0 - 2 ℃ and 12 days respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A4 was 0 - 2 ℃ and 18 days respectively, its ripening temperature and time was 30 ℃ and 3 days respectively; Cool storage temperature and time of A5 was 0-2 ℃ and 24 days respectively, its ripening temperature and time was 30 ℃ and 2 days respectively; Cool storage temperature and time of A6 was 0- 2℃ and 30 days respectively, its ripening temperature and time was 25 ℃ and 2 days respectively. [Result] The results showed that sensory quality, some physical and chemical indices of canned soft white ' Okubao' peach were no significant differences with contrast when the cool storage time of ' Okubao' peach was within 18 days, and its material use efficiency was 90. 1 % of the control at the 18th day of cool storage. When the cool storage time of ' Okubao' peach was more than 18 days, the material use efficiency decreased significantly, and prolonging storage time could increase the storage cost and raw material cost was increased correspondingly. [Conclusion] It has the feasibility of expanded production that using 'Okubao' peach stored in cool for 18 days to produce canned products.%[目的]研究大久保桃(Amygdalus persica cv.‘Okubao’)经冷藏不同时间后采用适宜工艺生产的软白桃罐头的感官品质、理化指标及原料利用率的变化规律,探讨低温贮藏原料延长软白桃罐头加工期的可行性.[方法]试验设6个处理,分别记为A1、A2、A3、A4、A5、A6,其中A1冷藏温度为0～2℃,冷藏时间为0d,追熟温度为30℃,追熟时间为3d;A2冷藏温度为0～2℃,冷藏时间为6d,追熟温度为30℃,追熟时间为3d;A3冷藏温度为0～2℃,冷藏时间为12d,追熟温度为30℃,追熟时间为3d;A4冷藏温度为0～2℃,冷藏时间为18d,追熟温度为30℃,追熟时间为3d;A5冷藏温度为0～2℃,冷藏时间为24d,追熟温度为30℃,追熟时间为2d;A6冷藏温度为0～2℃,冷藏时间为30d,追熟温度为25℃,追熟时间为2d.[结果]大久保桃果实冷藏18d内,罐藏制品的感官质量和理化指标与对照相比没有显著差异,原料利用率在冷藏18d时为对照的90.1％.大久保桃贮藏超过18d时,原料利用率降低显著,而且延长贮藏时间会增加贮藏费用,原料的成本也相应增加.[结论]大久保桃冷藏18d进行罐藏制品加工具有扩大化生产的可行性.
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