It may be three or four years before you see White Robin peaches at your favorite market, though. Krewer said it takes that long for the new trees to begin bearing fruit in large quantities. Anyone who wants the new trees for commercial or home orchards should order soon. “The Tennessee nurseries that bud and raise the trees don’t have spare trees,” Krewer said. “They bud for the orders they have. So it’s important to order ahead.” Its name sounds like an exotic bird. And “White Robin,” a newly released peach variety, could become a sign of spring in south Georgia, said a University of Georgia scientist. “This new variety is perfect for south Georgia peach orchards,” said Gerard Krewer, an Extension Service horticulturist with the UGA College of Agricultural and Environmental Sciences.UGA, the University of Florida and the U.S. Department of Agriculture jointly named and released the new variety. It was developed at the Attapulgus Research Farm, near the Florida state line in Georgia. Download the .TIF file Krewer said White Robin is a white-fleshed, semifreestone peach with good size (about 2 3/8 inches diameter) and a nice red skin.”This peach has a sweet flavor that’s a little different from yellow peaches,” he said. “It’s hard to describe its exact flavor, but it’s very tasty.” Two of White Robin’s best features are its relatively low chilling requirement and its firmness. Krewer said those features make it an ideal variety for south Georgia and north Florida home or commercial orchards. Download the .TIF file. “White Robin needs only 500 chilling hours (below 45 degrees) to produce a good crop,” he said. “Some of our midstate-grown varieties need 800 or more hours. We often don’t get that many chill hours in south Georgia.” Its firmness is a plus for commercial growers, making White Robin a good shipping peach. Krewer said growers can ship White Robin with little bruising before it gets to mid-Atlantic Coast destinations. Another plus is its early-season ripeness — usually sometime in May. Krewer said this gets Georgia peaches to markets before other white peaches grown farther north. That helps Georgia farmers capture the best prices for their fruit. Tom Beckman, a USDA fruit researcher in Byron, Ga., said White Robin fills a niche in the peach season. “This peach comes in at a time when no other white-fleshed peaches are available,” he said. “It’s really a specialty peach.” Beckman hopes to see growers keep the fruit close to home. Like many other fruits, White Robin is best when tree-ripened. But long shipping distances force growers to pick before the fruit is really ripe. “If growers keep the fruit close, say their local farmers’ market or specialty grocery store, they can leave it on the tree longer,” he said. “That results in riper, and sweeter, peaches.” White Robin peaches were developed mainly for fresh markets. “They’ve got a different flavor than yellow-flesh peaches,” Beckman said. “Krewer and I have tried to describe them, but you just have to taste them to understand.”
S. Omahen, UGA CAES Milk and fresh juices could soon taste better and stay fresh longer, thanks to a breakthrough pasteurization method developed at the University of Georgia. The new method uses high pressure instead of heat. HIGH-PRESSURE PASTEURIZATION keeps juice fresh without heat. Above, UGA research coordinators pour orange juice into the new device. Below, the juice is bottled for storage. “Right now, the process of heating changes the flavor of juices and milk,” said Romeo Toledo, a food scientist with the UGA College of Agricultural and Environmental Sciences. “The result is a cooked flavor that many people can detect.” In some cases, the current pasteurization process can even change a product’s color. “In intense cases, the product can turn brown,” Toledo said. “In mild cases, the color doesn’t change. But the flavor still does. The difference isn’t quite as detectable in milk as it is in juices.” The flavor change was just one reason UGA scientists sought a new pasteurization method. “Three or four years ago, an outbreak of E. coli was linked to unpasteurized apple juice,” Toledo said. “The processors don’t want to pasteurize their juices because it changes the flavor and people won’t buy it. But they also know people won’t buy it if it could make their families sick.” Toledo said apple and orange juices can contain E. coli and Salmonella if not properly pasteurized. “This is because the fruit sometimes comes from farms where cattle graze in the orchards,” he said. Since the E. coli outbreak, the Food and Drug Administration requires processors of unpasteurized juices to place warning labels on their products. “This isn’t a large market. It’s a specialty niche market,” Toledo said. “People who buy this juice expect the flavor to be there.” Traditional pasteurization heats the product to at least 180 degrees to kill any microorganisms. Then it’s cooled and stored. S. Omahen, UGA CAES KEEPING OJ FRESH can be a high-pressure job for Romeo Toledo, above. He’s developed a way to pastuerize fruit juices and milk without heat that can change the drink’s flavor or color. During the process, a sudden change in pressure breaks apart and destroys the potentially dangerous microorganisms’ cells. Tests show it kills a greater percentage of microorganisms than heat pasteurization. S. Omahen, UGA CAES Toledo’s new method uses high pressure. “We subject the juice or milk to high pressure and then suddenly drop the pressure,” Toledo said. “When we drop the pressure, we pass the liquid through a small opening at a very high velocity — almost at the speed of sound.” Toledo said the pressure breaks apart and destroys the microorganisms’ cells. Tests show it kills a greater percentage of microorganisms than heat pasteurization. As if that weren’t enough, it also extends the shelf life. “Fresh-squeezed fruit juices are limited to about a 10-day shelf life now,” Toledo said. “With the new method, you could have a shelf life of up to two months.” In his Athens lab, Toledo has bottles of milk that were pasteurized four months ago and are still fresh — “as long as you don’t open the bottle,” he said. “Once you open the bottle, it will start toÿ go bad just like traditionally pasteurized milk.” Saving the product’s original flavor could also open the market for new products. “Many specialty cheeses lose their flavor as a result of heat pasteurization,” Toledo said. “They could now be processed using the high-pressure method.” Toledo has processed peaches, a fruit that historically loses flavor during processing, with great results. “Using this system, the peach juice tastes like you squeezed it right out of the fruit,” he said. “You can’t tell the difference.” Taste panelists loved the samples processed by the new method. “Most couldn’t tell the difference between our product and fresh-squeezed,” Toledo said. The new method even helps milk curdle better. “The milk produced yogurt with a firmer curd,” Toledo said. “Traditionally processed milk doesn’t produce a very firm curd. Yogurt producers have to add gums to increase the consistency.” UGA has filed for a patent on the high-pressure pasteurization method and is working closely with industries that may adopt it. “The next step will be to scale up our prototype for industrial use,” Toledo said. “We’re demonstrating the method to potential industries. We hope to see someone begin using it over the next couple of years.”
Posted in lcsqiqytTagged: 2020新上海419, 上海大桶大足浴连锁店, 上海高端外卖私人工作室, 和蕴养生有特别服务, 夜上海论坛XT, 微信附近人400一次, 爱上海GE, 爱上海YF, 爱上海龙凤419论坛, 苏州今沐养生, 苏州宝马至尊ktv尺度, 镇江论坛zj.