Effect of post-harvest treatments and packaging on physio-chemical characteristics of peach cv. Earli Grande

摘要

Fruits of peach cv. Earli Grande harvested at pre-optimum stage of maturity were treated with CaCl, (4 and 6%) and subsequently stored in cold store for 21 days in CFB boxes and wooden boxes. CaCl, (6%) proved very effective in reducing spoilage, PLWand maintaining fruit firmness, palatability rating, acidity and total phenols throughout the storage period. There was a significant increase in spoilage, PLW, TSS and sugars of fruits with enhanced storage period irrespective of calcium chloride treatments and packaging materials. On the other hand, firmness, palatability rating, acidity and total phenols decreased throughout the storage. Mean maximum values of TSS and sugars were observed under the fruits packed in 8 kg wooden boxes. However, minimumspoilage, PLW and maximum palatability rating, firmness, acidity and total phenols were noticed under 2 kg CFB boxes. Results revealed that peach fruits treated with CaCl_2 (6%) followed by packing in 2 kg CFB boxes can be safely stored with minimum spoilage and marketable quality at low temperature for 21 days.