Effect of calcium on cold storage and post-storage quality of peach.

摘要

Peach (Prunus persica) fruits of cv. "Earli Grande" were treated with CaCl₂ (4 and 6%) and stored at 0-2 degrees C and 85-90% RH for 21 days followed by storage at ambient conditions (28-30 degrees C, 65-70% RH) for 72 h. CaCl₂ at 6% effectively in reduced spoilage, physiological loss in weight (PLW) effectively reduced and maintained fruit firmness, palatability rating, acidity, vitamin A content and pectin methyl estrase (PME) activity during storage. Results revealed that peach fruits harvested at optimum stage followed by post-harvest dip in 6% CaCl₂ solution for 10 min can be stored for 3 weeks in cold storage (0-2 degrees C, 85-90% RH) with post-storage shelf-life of 3 days at ambient conditions (28-30 degrees C, 65-70% RH) with acceptable edible quality of fruits.