Effect of low temperature and calcium applications on the post harvest quality of peach

Abstract

Peach is highly perishable and climacteric fruit, it loses its quality in a very short time after harvesting. Fruits of peach varieties matures in the hot months (end April to first week of May) and high temperature and low humidity during this period leads to heavy post-harvest losses. To reduce these losses physiologically mature fruits of cv. Shan-i-Punjab were dipped for five minutes in aqueous solutions of CaC1i and Ca(NO)2 at three concentrations (1. 0%, 2. 0% and 3. 0%). Treated fruits were packed in CFB boxes before cold storage (0-1a�C, 90 -95% RH). Results revealed that calcium treatments reduced the fruit weight loss, spoilage and retained the high fruit firmness, sensory quality, total soluble solids and acid content as compared to untreated fruits during the 30 days of storage. Among the various treatments, fruits treated with CaC12 @ 2% maintained the best quality at the end of storage (after 30 days of storage) with minimum spoilage and weight loss.