International Journal of Processing and Post harvest Technology

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Physico-Chemical Changes in Peach Fruit during Storage


Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana (Punjab), India
     

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Peach undergoes various ripening changes after harvest and the magnitude of post-harvest losses in fresh fruits is extraordinarily high resulting in proportionately higher economic losses than that of pre-harvest losses. An attempt was made to reduce these losses in which physiologically mature, uniform and healthy fruits of peach cv. SHAN-I-PUNJAB were harvested and treated for 5-minutes in aqueous solutions of spermidine, spermine and putrescine at three different concentrations viz., 1.0, 2.0 and 3.0 mmol L-1 and treated fruits were packed in CFB boxes before storage at 0 to 1°C and 90-95 per cent RH for 32 days. Results revealed that post-harvest treatments of spermidine, spermine and putrescine were effective in delaying ripening and extending the post-harvest life of peach fruits under cold storage conditions. Putrescine @ 3 mmol L-1 treatment was found most effective in decreasing physiological loss in weight (PLW) and spoilage and maintaining the high palatability, TSS: acid and total sugars at the end storage period

Keywords

Peach, Storage, PLW, Sugar, Quality, Spermidine, Spermine, Putrescine.
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  • Physico-Chemical Changes in Peach Fruit during Storage

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Authors

Summy Ullah
Department of Fruit Science, Punjab Agricultural University, Ludhiana (Punjab), India
S. K. Jawandha
Department of Fruit Science, Punjab Agricultural University, Ludhiana (Punjab), India

Abstract


Peach undergoes various ripening changes after harvest and the magnitude of post-harvest losses in fresh fruits is extraordinarily high resulting in proportionately higher economic losses than that of pre-harvest losses. An attempt was made to reduce these losses in which physiologically mature, uniform and healthy fruits of peach cv. SHAN-I-PUNJAB were harvested and treated for 5-minutes in aqueous solutions of spermidine, spermine and putrescine at three different concentrations viz., 1.0, 2.0 and 3.0 mmol L-1 and treated fruits were packed in CFB boxes before storage at 0 to 1°C and 90-95 per cent RH for 32 days. Results revealed that post-harvest treatments of spermidine, spermine and putrescine were effective in delaying ripening and extending the post-harvest life of peach fruits under cold storage conditions. Putrescine @ 3 mmol L-1 treatment was found most effective in decreasing physiological loss in weight (PLW) and spoilage and maintaining the high palatability, TSS: acid and total sugars at the end storage period

Keywords


Peach, Storage, PLW, Sugar, Quality, Spermidine, Spermine, Putrescine.

References