Peach Fruits are designated into two main groups: clingstone and freestone.
In these study clingstone peach Iruils Its flesh adheres tighUy to the pit which
are common and preferred for both precessing ( pulping and jam making ). Moisture
content. Tss, Brlxlacid ratio, pH value, sugars, ascorbic acid ,total carotene,
anthocyanein' were analyzed in fresh fruits, and afler processing for pulping end jam
making . It was obsefV8d from out data take durYlg pulping of peach fruits and jam
making ,that ascorbic acid and color pigments markedly were affected by precessing
and operation