Post-harvest applications by calcium chloride and ascorbic acid enhanced storage ability of peach fruits Cv. floridaprince [electronic resource]

Includes bibliographic reference

This study was conducted during two successive seasons (2016 and 2017) to evaluate the effect of post-harvest applications by calcium chloride at 1% and ascorbic acid (AC) at concentrations of 0.5, 1, 1.5 and 2% as soaking treatment on some "Floridaprince" peach fruit quality parameters. The fruits were stored under cold storage conditions (2±1˚C and 90-95% RH) for 30 days and 2 days at ambient conditions after every cold storage period (10 days). The various physiochemical attributes of fruits were recorded after 0, 10, 20, 30 days in cold storage and after 2 days at ambient conditions of every cold storage period. Fruit weight loss (%), SSC (˚Brix), SSC/acid ratio, Relative electrical conductivity (Rec %) of Floridaprince peach fruits were increased in most cases; whereas, titratable acidity (%), V.C (mg/100g) and firmness (Ib/inch2), total phenol (mg/g) and anthocyanin (mg/100g) were decreased with advancing the storage period. However, the results of the study indicated that Floridaprince peach fruits soaked in 1% CaCl2 + 1.5% AC showed a significant deterioration delay in the different determined parameters of Floridaprince peach fruits either at cold storage or ambient condition. Fruits soaked in 1% CaCl2 + 1.5% AC can be successfully stored for 20 days under cold storage conditions and 2 days at ambient conditions after cold storage with highly acceptable sensory quality.

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