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

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.