The processing of unfermented peach juice

Investigators are generally convinced that the utilization of peaches in the production of juice would be desirable. Howerer, many investigators differ concerning the best type of juice to prepare and the varieties most desirable for its production. Some feel that the mere application of the basic principles involved in preparation and preservation of fruit juices now on the market will not produce a satisfactory product; others feel that the peach is too deficient in flavor and odor for juice production. Experiments which have furnished the data for this report were initiated in an attempt to find more conclusive evidence to answer these questions.