Frozen Peaches Sale

Available formats include 30g-up halves, 1/4, 1/6 and 1/8 segments, 40–60mm slices and 5–20mm dices.

Our standard export program uses mature yellow peaches with a defined sweetness, acidity and color specification.

Color, cut symmetry, peel, pit material, blemishes, broken pieces and thawed texture are included in the written specification.

We support Brix, pH, acidity, physical inspection, microbiology, heavy metals, pesticide residues and batch traceability.

The standard ingredient is 100% yellow peach, without added sugar, syrup, artificial color or artificial flavor.

Ascorbic acid, citric acid or a combined antioxidant program can be used when the approved recipe requires additional oxidation control.

The standard industrial product is intended for further food processing or cooking unless the signed specification identifies the batch as ready to eat.

IQF Peach Halves

Peeled and pitted halves, normally 30g or above, for desserts, foodservice, tray products and further cutting.

IQF Peach Segments

Available as 1/4, 1/6 and 1/8 cuts for bakery toppings, frozen desserts, fruit preparations and foodservice.

IQF Peach Slices

Typical length 40–60mm and thickness 12–20mm for pastries, cobblers, toppings and visible-fruit products.

IQF Peach Dices

5×5mm, 6×6mm, 8×8mm, 10×10mm, 12×12mm, 15×15mm and 20×20mm.

Peach Bits and Pieces

Controlled irregular pieces for jam, fruit filling, purée, beverage bases, sauces and cost-sensitive industrial formulations.

A widely used yellow peach variety for frozen halves, segments and dices.

Processing varieties selected for yellow flesh, sweetness, aroma and cutting performance.

Commercial processing selections available for specific maturity, color and texture programs.

Main Harvest: June to August

Peak Processing: July

Frozen Supply: Year-round from seasonal production and frozen inventory

Use 1/8 segments or 40–60mm slices for pies, cobblers, pastries, cakes and visible-fruit toppings.

Use 6mm, 8mm or 10mm dices for yogurt fruit preparations, ice cream, dairy desserts and inclusions.

Use 6–15mm dices, bits and pieces or peach purée according to the blending equipment.

Use halves, quarters and larger segments for plated desserts, buffets, sauces and institutional meals.

Use free-flowing slices, segments or dices in 400g, 500g and 1kg printed bags.

USD 600–1,200 per metric ton FOB

This public reference covers different grades, cuts, packings and order volumes and is not a fixed XMSDfood quotation.

Halves and large uniform slices require more careful raw-material grading than processing pieces or small dices.

A higher minimum Brix and narrower maturity range reduce the available raw-material volume.

Pesticide panels, microbiological limits, contaminant requirements and third-party testing affect the final quotation.

Retail printed bags require more packaging material and production coordination than a 10kg bulk carton.

Pitting, trimming, inspection and frozen sorting are used to remove stone material and hard pit-cavity fragments.

Peeling effectiveness is checked before cutting, with a defined peel allowance in the finished-product specification.

Processing time, exposure to air, antioxidant treatment and freezing speed are managed to control brown or grey discoloration.

Maturity, firmness, handling pressure, freezing and cold-chain stability are controlled for the required final application.

Cutting equipment, raw-fruit firmness, frozen handling and bag-filling pressure affect slice integrity and are included in inspection.

Dewatering, IQF loading, product temperature, packaging and cold-store management support a free-flowing product.

Brix, pH, acidity, color and thawed texture are evaluated to reduce immature, overripe or inconsistent fruit.

Product: IQF Frozen Yellow Peach

Scientific Name: Prunus persica (L.) Batsch

Ingredient: 100% yellow peach in the standard product

Origin: Shandong or Liaoning, China

Preparation: Peeled, pitted, trimmed and cut

HS Code Reference: 081190

Jintong, Guanwu, Huangjinguan, No.28, No.83 and compatible yellow processing peach varieties.

Halves: 30g and above

Segments: 1/4, 1/6 and 1/8 cuts

Slices: 40–60mm length and 12–20mm thickness

Dices: 5mm, 6mm, 8mm, 10mm, 12mm, 15mm and 20mm

Industrial: Bits, pieces, slivers and purée programs

Brix: ≥15.0°Bx

pH: 3.5–4.3

Titratable Acidity: 0.45%–0.90% as malic acid

Added Sugar: None in the standard IQF product

Color: Bright yellow to orange-yellow

Slight Green or Brown Tinge: ≤10% by weight

Pronounced Green or Brown Units: Absent

Flavor: Normal ripe yellow peach flavor without bitterness or fermentation

Odor: Clean peach aroma without abnormal odor

Weight Uniformity: Largest normal-shaped unit not more than 75% heavier than the smallest normal-shaped unit

Off-Suture, Detached or Broken Units: ≤10% by count

Blemished Units: ≤1 per 32oz sample average

Seriously Blemished Units: ≤1 per 64oz sample average

Partial or Broken Slices, Slivers and Fragments: ≤10% by weight

Slabs or Irregular Thick Pieces: ≤5% by weight

Blemished Units: ≤2 per 32oz sample average

Seriously Blemished Units: ≤1 per 32oz sample average

Peel: ≤1 square inch per 32oz sample average

Pit and Hard Pit Material: Absent

Leaves and Stems: Practically absent

Rotten or Mouldy Fruit: Absent

Metal, Glass, Stone and Hard Plastic: Absent

Firm-Ripe Program - Very Soft: ≤2%

Firm-Ripe Program - Rubbery or Tough: ≤5%

Soft-Ripe Program - Mushy: ≤5%

Soft-Ripe Program - Rubbery or Tough: ≤2%

Hard Fruit: Absent

Processing: Individually Quick Frozen

Product Temperature: -18°C or below

Frozen Condition: Free flowing and individually separated

Frozen Clumps: ≤5%

Heavy Surface Frost: ≤3%

Total Plate Count: ≤100,000 CFU/g

Coliforms: ≤100 CFU/g

E. coli: ≤10 CFU/g

Yeast: ≤1,000 CFU/g

Mould: ≤1,000 CFU/g

Salmonella: Absent in 25g

Listeria monocytogenes: Absent in 25g

EU-Oriented Lead Target: ≤0.10mg/kg

EU-Oriented Cadmium Target: ≤0.02mg/kg

Pesticide Residues: Compliant with the approved destination-market MRL list

Multi-Residue Report: Available for the commercial batch

Standard: 100% yellow peach

Color-Control Option: Ascorbic acid, citric acid or combined treatment

Added Sugar: None unless a sweetened product is specifically ordered

Major Allergens: None intentionally added in the standard recipe

Bulk: 1×10kg or 1×20kg PE liner/carton

Foodservice: 4×2.5kg or 10×1kg

Retail: 25×400g, 20×500g or 10×1kg

US Packing: 20lb or 40lb bulk; 8oz, 16oz, 1lb and 2lb retail or foodservice bags

Private Label: Printed bag, barcode, nutrition panel and carton artwork

Standard MOQ: 10 MT per approved specification

Mixed Full Container: From 5 MT per SKU with compatible frozen products

Lead Time: 15–21 days

20-Foot Reefer: Approximately 12 MT

40-Foot Reefer: Approximately 22–25 MT depending on packing

Trade Terms: FOB, CFR or CIF

Storage: -18°C or below

Shelf Life: 24 months from production

Thawing: Thaw under refrigeration when required

Refreezing: Do not refreeze after complete thawing

Food-Safety Programs: BRC, HACCP, ISO 22000 and ISO 9001 programs may be available according to the selected factory

Additional Programs: KOSHER, HALAL and FDA-related documentation

Technical Files: Specification, process flow, ingredient, allergen and GMO statements

Batch Files: COA, microbiology, pesticide residues, heavy metals and traceability records

Shipping Files: Invoice, packing list, bill of lading, certificate of origin and health documents

Bakery and Pastry

Slices and segments for pies, cobblers, pastries, cakes, tarts and bakery fillings.

Yogurt, Dairy and Ice Cream

Small dices and fruit preparations for yogurt, dairy desserts, ice cream and frozen desserts.

Smoothies and Beverages

Dices, pieces and purée for smoothies, juice drinks, cocktails and beverage bases.

Jam, Sauce and Fruit Filling

Bits, pieces and dices for jam, fruit sauces, bakery fillings and prepared-fruit formulations.

Foodservice and Catering

Halves, quarters and slices for desserts, hotel buffets, central kitchens and catering distributors.

Retail Frozen Fruit

Free-flowing slices, segments or dices for supermarket and private label frozen-fruit bags.

We inspect variety, maturity, Brix, color, firmness, decay, bruising, insects and abnormal fruit.

Soil, leaves, damaged fruit and field debris are removed before peeling.

Peaches are peeled and checked for residual skin and surface damage.

The stone and hard pit-cavity material are removed, followed by internal inspection.

Peaches are prepared as halves, segments, slices, dices or industrial pieces.

The approved clean-label or ascorbic/citric-acid program is applied according to the signed recipe.

Excess surface water is reduced before freezing to limit ice accumulation.

Peach pieces are rapidly frozen until the product temperature reaches -18°C or below.

Dark, green, bruised, broken, undersized, overripe and frost-damaged pieces are removed.

Cut size, color, peel, pit material, blemishes, broken units, clumps and foreign material are recorded.

Net weight, bag seal, carton condition, label, batch code and metal-detection results are checked.

Released cartons remain at -18°C or below until reefer-container loading.

Product name, variety, cut size, lot number, production date, expiry date, packing and origin.

Brix, pH, titratable acidity and customer-required chemistry parameters.

Color, size, symmetry, peel, pit material, blemishes, broken pieces, clumps and foreign material.

Firm-ripe or soft-ripe classification, very soft fruit, mushy fruit, hard fruit and rubbery or tough units.

TPC, coliforms, E. coli, yeast, mould, Salmonella and Listeria monocytogenes.

Pesticide multi-residue results, lead, cadmium and destination-market analyses.

Release status connects the raw-material lot, production record, COA, carton code, cold-store record and shipment documents.

A 10kg or 20kg PE-lined carton supports food manufacturing and high-volume ingredient use.

1kg and 2.5kg inner bags reduce repeated opening of a large bulk liner.

Printed bags can include ingredient declaration, nutrition panel, usage instructions, barcode and batch code.

Products remain at -18°C or below during storage, container loading, ocean transport and destination handling.

What frozen peach formats do you supply?

We supply halves, 1/4, 1/6 and 1/8 segments, slices, 5–20mm dices, bits, pieces and purée programs.

Are the peaches peeled and pitted?

Yes. The standard product is peeled, pitted, trimmed and inspected before cutting and freezing.

What is the standard Brix?

The standard export specification uses a minimum Brix of 15.0°Bx.

What is the difference between firm-ripe and soft-ripe peaches?

Firm-ripe fruit is selected for visible pieces, bakery and further processing. Soft-ripe fruit is suitable for sauces, fillings and applications where a softer texture is acceptable.

How do you control pit fragments?

The peaches pass through pitting, pit-cavity trimming, visual inspection, frozen sorting and final foreign-material control.

Do the peaches contain added sugar?

The standard IQF product contains no added sugar. Sweetened or syrup-packed products are treated as separate specifications.

Can ascorbic acid or citric acid be used?

Yes. A color-protection program using ascorbic acid, citric acid or both can be produced under a declared ingredient specification.

Is the product ready to eat?

The standard industrial product is intended for further processing or cooking unless a separate ready-to-eat specification is approved.

Can you provide a batch COA?

Yes. The COA can include Brix, pH, acidity, physical defects, microbiology, heavy metals, residue status and batch release.

Can you provide pesticide-residue testing?

Yes. Multi-residue testing can be completed against the approved destination-market MRL list.

What is the MOQ?

The standard MOQ is 10 MT for one specification. A mixed full-container order can start from 5 MT per compatible SKU.

Can you provide frozen samples?

Yes. Samples can be arranged through a cold-chain route for Brix, color, cut size, thawed texture and application testing.

Do you support private label packing?

Yes. We support printed bags, nutrition panels, ingredient lists, barcodes, batch codes and carton artwork.

What is the standard lead time?

Standard production and shipment preparation normally require 15–21 days after specification and packing approval.

What is the shelf life?

The standard shelf life is 24 months when continuously stored and transported at -18°C or below.

Can frozen peaches be mixed with other products?

Yes. Frozen peaches can be combined with compatible mango, pineapple, strawberry, blueberry and other IQF products in one full reefer container.

How are quality claims reviewed?

Please provide the lot code, carton label, affected quantity, frozen temperature, product photographs and inspection results. We review the case against the approved specification, COA, production records and shipment documents.

IQF Yellow Peach Halves

Peeled and pitted halves for foodservice, desserts and industrial processing.

IQF Yellow Peach Slices

Uniform slices and segments for bakery, desserts and retail packs.

IQF Diced Yellow Peaches

5–20mm dices for yogurt, beverages, fillings and food manufacturing.

Frozen White Peaches

White-flesh peach formats for differentiated flavor and color applications.

IQF Mixed Frozen Fruit

Custom peach, mango, pineapple, berry and tropical-fruit blends.