Edible Quality of Peach cv Earli Grande as Influenced by Calcium during Storage

摘要

Studies were undertaken to assess the edible quality of peach harvested at different maturity stages and treated with calcium chloride at 4 and 6% followed by packaging in CFB and wooden boxes and kept under cold store. The palatability rating, TSS and acidity of the cold stored fruits were evaluated at ambient temperature after 48 and 72 hours of removal after 7, 14 and 21 days of storage. The fruits picked at optimum stage of maturity, treated with CaCld2 at 6% and packed in CFB boxes (2 kg) retained the maximum edible quality up to 21 days in cold storage and 72 hours of post cold storage.