Cultivar and harvest location influence fruit softening and antioxidative activities of peach during ripening

Fruit softening and quality management is very important to reduce post-harvest losses in peach. Present study was conducted to observe the effect of harvest location and cultivars on peach fruit softening and quality during ripening at ambient conditions (30 plus minus 1 degree C and 60-65% RH). Fruit harvested from Sillanwali exhibited significantly higher ethylene production (24.27 muL C2H4 per kg, per ha), respiration rate (1.04 mL CO2 per kg, per ha), ascorbic acid contents (11.11 mg 100 g-1), activities of catalase (CAT; 47.53 U mg protein-1), peroxidase (POD; 32.48 U mg protein-1), endo-polygalacturonase [(endo-PG; 11.61 delta viscosity (mg protein-1 per ha)], exo-polygalacturonase (exo-PG; 138.9 mug gal acid mg protein-1 per ha) enzymes, and significantly lower fruit firmness (25.83 N), ground colour (1.65 score), soluble solid contents (SSC; 11.15 degree Brix), total phenolic contents (TPC; 72.28 mg GAE 100g-1), antioxidant scavenging activity (ASA 47.72%), activities of pectin esterase (PE; 1.19 mM NaOH mg protein-1 per ha) and endo-1,4-beta-D-Glucanase [(EGase; 2.57 delta viscosity (mg protein-1 per ha)] enzymes as compared to fruit harvested from Soan Valley. Peach cv. `Early Grand' showed significantly higher ethylene production (22.35 muL C2H4 per kg, per ha), respiration rate (0.85 mL CO2 per kg, per ha), ASA (59.5%), activities of CAT (49.35 U mg protein-1), endo-PG [(11.43 delta viscosity (mg protein-1 per ha)] and exo-PG (147.22 mug gal acid mg protein-1 per ha) enzymes, whereas lower fruit firmness (30 N), TPC (108.33 mg GAE 100 g-1), activities of superoxide dismutase (SOD; 27.75 U mg protein-1), PE (1.17 mM NaOH mg protein-1 per ha) and EGase [(2.54 delta viscosity (mg protein-1 per ha)] enzymes than `Flordaking'. In conclusion, harvest locations and cultivars have significant influence on the various physico-chemical attributes including activities of various fruit softening and antioxidative enzymes in peach fruit.