Cookie hardness, results of which are shown in Table 4, represents the necessary force at which total break of the structure occurs [ 13], and from these results it can be seen that dehydrated peach addition had led to a statistically significant increase in cookie hardness.

Gupta, S.V., B. Patil, V.R. Wankhade, P.M. Nimkar, and P.A. Borkar. 2014. Modelling and optimization of osmotic dehydration of sapota using response surface methodology. J. Food Agric. Environ 12:135–140. [Google Scholar]

There is a great resource from UC Davis that you can reference related to chilling injury and all of the symptoms that it can cause in stone fruit here. You can also use it as a reference to diagnose the stone fruit problem that you are encountering, if you are not sure if it mealiness. Are Mealy Peaches Safe to Eat?

Some people buy their peaches then wait for up to a week for them to ripen enough to start drying them. You can speed up the ripening process by placing them in a brown box, adding one banana to the box, then waiting for them to get ripe enough to dry. How to Store Dried Peaches Insoluble fiber adds bulk to your stool and helps move food through your gut, reducing the likelihood of constipation ( 12).Peach trees may be sold bare-root (without soil), root-wrapped (in soil but without a pot) or in containers. Bare-root trees are only available while dormant, from late autumn to early spring, for immediate planting. Potted peach trees are available all year round. The obtained dough was rounded by hand and placed in PVC bags and in the refrigerator at 8 °C for 30 min for resting. Osmotic dehydration involves three types of mass transfer, water and solutes such as sugar, acid, mineral, vitamins, etc., from the food in the osmotic solution reverse the osmotic solutes enter in the food. The commonly used solutes are salt and sugar (Ahmed et al., Citation2016; Luchese et al., Citation2015; Park et al., Citation2002). Conventional drying is the most common and economical method to combine with osmotic dehydration (Tola and Ramaswamy, Citation2010). In a study, it was observed that keeping the fruits and vegetables in osmotic solution (40 ◦Brix) for a time period of about 132minutes resulted in good-quality osmotic dried product (Yadav and Singh, Citation2014). However, fresh peaches have higher levels of antioxidants and appear to be more effective at protecting against oxidative damage than canned ones ( 9, 10). Fernandes, F.A.N., S. Rodrigues, O.C.P. Gaspareto, and E.L. Oliveira. 2006. Optimization of osmotic dehydration of bananas followed by air-drying. J. Food Eng 77( 1):188–193. doi: 10.1016/j.jfoodeng.2005.05.058. [Crossref] [Web of Science ®] , [Google Scholar]