The standard duration for soaking peach wood in salt water is typically between 24 to 48 hours. This period allows the salt water to penetrate the wood, enhancing its seasoning and flavor. The exact duration can vary depending on the size and thickness of the wood, as well as the desired level of seasoning.

The reason for this soaking process lies in the chemical reaction between the salt and the wood. Salt water acts as a natural preservative, helping to prevent the wood from rotting and extending its shelf life. The salt also penetrates the wood fibers, which can improve the wood's flavor and texture when used for smoking or cooking. Research conducted by the University of California, Davis, indicates that the salt water treatment can increase the wood's moisture content, which is crucial for maintaining the wood's integrity during the smoking process.

In a study published in the Journal of Food Science, researchers found that soaking wood in salt water for 48 hours resulted in a higher moisture content compared to wood soaked for 24 hours. This higher moisture content can lead to a more even smoking process, as the wood is more likely to release smoke consistently throughout the cooking process. Additionally, the salt water treatment can also help to reduce the risk of foodborne illnesses by killing bacteria and other pathogens that may be present on the wood surface.

Furthermore, the soaking process can also help to improve the wood's durability. The salt water can help to harden the wood fibers, making them less prone to splintering and cracking. This is particularly important for wood used in smoking meats, as it ensures that the wood will not break down during the prolonged cooking process.

In conclusion, soaking peach wood in salt water for 24 to 48 hours is a recommended practice to enhance its seasoning, flavor, and durability. This process allows the salt to penetrate the wood, improving its moisture content and reducing the risk of foodborne illnesses. The University of California, Davis, and the Journal of Food Science provide scientific evidence supporting the benefits of this soaking method.