A series of experiments were conducted on the preservation of fresh peaches using freezing and heat (hot-filled packaging). In the first experiment, the effects of four calcium salts (calcium chloride, calcium lactate, calcium citrate, calcium phosphate) on the texture of processed peach slices were determined. Peach slices were immersed in solutions containing dissolved calcium salts at levels of 0.5, 1 and 2 % for 1 minute then stored at 4 C for 3 days. Treatments with calcium salts were firmer than non calcium treated peach slices at all levels. Calcium lactate at 2 % level was best in...