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KMID : 1007520230320091281
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Food Science and Biotechnology
2023 Volume.32 No. 9 p.1281 ~ p.1296
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Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature
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Nosheen Khalid
Shehla Sammi
Sumaira Miskeen
Imran Khan
Inam-U-Llah
Muhammad Liaquat
Khurshid Anwar
Adnan Khan
Abdul Majeed Shah
Abdul Sattar Shah
Awatif Abid Mohammed Al-Judaibi
Ha Jae-Won
Muhammad Jahangir
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Abstract
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Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8 variety of peach stored at refrigerated temperature (6?±?2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L?1 SA with 3% CaCl2 maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6?±?2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L?1 SA with 3% CaCl2) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.
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KEYWORD
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Refrigerated storage life, Salicylic acid, Calcium chloride, Peach fruit
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