Effect of salicylic acid and calcium on the shelf-life of peach cultivars

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Published

2014-03-25

Keywords:

Peach, salicylic acid, calcium, physico-chemical characteristics, ascorbic acid.
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Issue

Vol. 71 No. 01 (2014): Indian Journal of Horticulture

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Articles

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Copyright (c) 2014 Indian Journal of Horticulture

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • B.L. Attri Central Institute of Temperate Horticulture, Regional Station, Mukteshwar 263 138, Uttarakhand
  • Hare Krishna Central Institute of Temperate Horticulture, Regional Station, Mukteshwar 263 138, Uttarakhand
  • B. Das Central Institute of Temperate Horticulture, Regional Station, Mukteshwar 263 138, Uttarakhand
  • J.K. Ranjan Central Institute of Temperate Horticulture, Regional Station, Mukteshwar 263 138, Uttarakhand
  • Pragya . Central Institute of Temperate Horticulture, Regional Station, Mukteshwar 263 138, Uttarakhand
  • N. Ahmed Central Institute of Temperate Horticulture, Regional Station, Mukteshwar 263 138, Uttarakhand

Abstract

For extending the marketability, a study was carried out on the effect of bio-regulators, viz., salicylic acid and Ca-EDTA on different peach cultivars like FLA-16-33, Flordaking, Canter and Flordasun. The selected fruits were dipped for 10 min. in salicylic acid @ 400 ppm, Ca-EDTA @ 500 ppm and control (distilled water dip). The treated fruits were stored in CFB boxes at ambient temperature (20-22°C having RH 85-90%) for two weeks. During storage, physico-chemical characteristics such as TSS, acidity, ascorbic acid and sugars of different treatments were studied at 3 day intervals. The results revealed that the fruits treated with bio-regulators and calcium had significantly better firmness and low PLW (16.83-25.08%) during storage for 12 days as compared to control (21.28-27.10%) after 9 days. The TSS, acidity, ascorbic acid and sugars in treated peaches remained intact, whereas in untreated fruits, the conversion rate was faster. The treated fruits irrespective of cultivars had a shelf-life of 14 days as compared to 9 days in control. Thus, the shelf-life of the peaches could be increased with better physico-chemical characteristics using bio-regulators like salicylic acid and Ca-EDTA.

How to Cite

Attri, B., Krishna, H., Das, B., Ranjan, J., ., P., & Ahmed, N. (2014). Effect of salicylic acid and calcium on the shelf-life of peach cultivars. Indian Journal of Horticulture, 71(01), 92–98. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1359

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