PHYSICOCHEMICAL ATTRIBUTES OF PEACH FRUIT AS INFLUENCED BY APPLICATION OF SALICYLIC ACID IN COLD STORAGE

摘要

Postharvest quality of fruits is an immensely important to determine market value. Antioxidant and adequate storage conditions are required for enhancing quality of fruits during postharvest stage. Here in present study, we focused to investigate effect of salicylic acid (SA) and cold storage durations (SD) on post harvest quality of peach. Fresh fruits after harvest were dipped for 10 minutes in SA concentrations (0, 2, 4 and 6 mML~（-1）). Fruits were transferred to cold storage after drying and stored for (0, 5, 10, 15 and 20 days) and quality attributes were studied at five days interval. Results show that highest fruit firmness (2.04 kg cm~（-2）), titratable acidity (0.37%), ascorbic acid content (5.13mg 100 ml~（-1）) with least total soluble solids (8.28 °Brix), sugar acid ratio (7.91), fruit pH (3.75), disease incidence (6.42%) and fruit weight loss (5.55%) were observed in fruits treated with 6 mML~（-1） of SA. The maximum weight loss (12.47%), disease incidence (14.79%), total soluble solids (9.73 °Brix), sugar acid ratio (9.49) and pH (4.05) with minimum fruit firmness (1.10 kgcm~（-2）), titratable acidity (0.24%) and ascorbic acid (4.16mg 100ml~（-1）) were noted in peach fruits stored for 20 days. The interaction of SA and SD showed that highest fruit firmness (2.64 kg cm~（-2）) with lowest fruit pH (3.68) and weight loss (0.04%) was observed in fresh fruits treated with any conc. of SA. While, the maximum fruit pH (4.24) and weight loss (13.71%) with lowest fruit firmness (0.80 kg cm~（-2）) were observed in fruits with no SA application, after a SD of 20 days. It can be concluded from the experiment that peach fruits should be treated with 6 mML~（-1） of SA in order to maintain quality attributes for longer storage.