Effect of calcium on cold storage and post-storage quality of peach
Navjot Gupta, Sukhjit Kaur Jawandha and Parmpal Singh Gill
Journal of Food Science and Technology, 48, Number 2, 225-229, 2011
2011
บทคัดย่อ
Peach (Prunus persica) fruits of cv. ‘Earli Grande’ were treated with CaCl2 (4 and 6%) and stored at 0–2 °C and 85–90% RH for 21 days followed by storage at ambient conditions (28–30 °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 °C, 85–90% RH) with post-storage shelf-life of 3 days at ambient conditions (28–30 °C, 65–70% RH) with acceptable edible quality of fruits.