Effect of various storage conditions and calcium treatments on physico-chemical properties of peach (Prunus persica) cv. Shan-e-Punjab

被引：0

作者：

Singh, Manpreet ^{[1
]}

Jasrotia, Amit ^{[1
]}

Bakshi, Parshant ^{[1
]}

Wali, V. K. ^{[1
]}

Kumar, Rakesh ^{[1
]}

Kour, Kiran ^{[1
]}

机构：

[1] Sher E Kashmir Univ Agr Sci & Technol Jammu, Jammu 180009, J&K, India

来源：

INDIAN JOURNAL OF AGRICULTURAL SCIENCES | 2017年 / 87卷 / 06期

关键词：

Calcium chloride; Peach; PLW; Storage conditions; Total soluble solids; QUALITY; FRUIT;

D O I：

暂无

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Peach (Prunus persica L. Batsch) fruits of cv. Shan-e-Punjab were treated with various concentrations of CaCl2 (2,4 and 6%), packed in poly bags and stored at 3 +/- 2 degrees C and 85-90% RH for 24 days followed by storage at ambient conditions (28 to 30 degrees C, 65-70% RH) for 6 days. The results showed that fruits treated with CaCl2 (6%) reduced the physiological loss in weight (PLW) and maintained fruit firmness, acidity, TSS content and ascorbic acid activity during storage. The fruits stored under refrigerated conditions showed maximum PLW of 9.13 per cent in untreated fruits while it was minimum 6.22% in fruits treated with 6% CaCl2 on 24thday of storage. The fruits treated with 6% CaCl2 showed maximum firmness (13.28 lb/inch(2)), acidity (0.71 %) and ascorbic acid (3.58 mg/100 g) content on 24th day under refrigerated conditions. Thus, 6 % CaCl2 was found to be the best as it showed minimum PLW and maximum firmness and ascorbic acid under both ambient and refrigerated conditions.

引用

页码：796 / 800

页数：5