Effect of calcium on cold storage and post-storage quality of peach

被引：39
|
作者：
Gupta, Navjot [1 ]
Jawandha, Sukhjit Kaur [1 ]
Gill, Parmpal Singh [1 ]
机构：
[1] Punjab Agr Univ, Dept Hort, Ludhiana 141004, Punjab, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2011年 / 48卷 / 02期
关键词：
Peach; Quality; Calcium; Storage; INFILTRATION; APPLES; ACID;
D O I：
10.1007/s13197-010-0116-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Peach (Prunus persica) fruits of cv. 'Earli Grande' were treated with CaCl2 (4 and 6%) and stored at 0-2 degrees C and 85-90% RH for 21 days followed by storage at ambient conditions (28-30 degrees 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 degrees C, 85-90% RH) with post-storage shelf-life of 3 days at ambient conditions (28-30 degrees C, 65-70% RH) with acceptable edible quality of fruits.
引用
收藏
页码：225 / 229
页数：5
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