Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992 / Kakamas peaches and Bulida apricots were heat processed in transparent and aluminium laminated plastic bags and compared with fruit heat processed in standard cans. Heat processing conditions were optimized to produce acceptable processed products. Appropriate chemical and microbiological properties of all treatments as well as sensory quality of peaches were investigated. Although rectifiable disadvantages such as texture softening and fading of colour appeared during storage, peaches and apricots were successfully heat processed in aluminium laminated pouches. Heat processed peaches had a maximum storage life of 12 months and apricots 6 months when stored at ambient temperature in aluminium laminated pouches.