Effect of Cacl2 Solution at Different Temperatures on Qualitative and Quantitative Characteristics and Shelf Life of Peach Fruit, Cv. Anjiri Maliki

F.  Karamnejad; J.  Hajiloo; S. J. Tabatabaei; R. Naghshiband Hassani

Effect of Cacl2 Solution at Different Temperatures on Qualitative and Quantitative Characteristics and Shelf Life of Peach Fruit, Cv. Anjiri Maliki

2014

F. Karamnejad | J. Hajiloo | S. J. Tabatabaei | R. Naghshiband Hassani

In order to study the effect of CaCl2 treatment on postharvest quality and storage behavior of peach fruit cv. Anjiri Maliki, the fruits were dipped in CaCl2 solution, at concentration of 0 as control and 60mM, in different temperatures (4, 8, 16, 32 and 64°C) for 5 minutes. The trial was carried out as a factorial experiment if frame of complete randomized design (CRD) with three replications. The fruits were stored at 2-3°C and 85-90% R.H for finally 28 days, and then the fruit parameters were measured weekly. Traits such as titratable acidity (TA), total soluble solids (TSS), vitamin C, weight loss, tissue firmness and calcium concentration were determined. Results showed that in total storage period (four measurements times), treatment with CaCl2, at temperature of 64°C was the best treatment according to maintaining flesh firmness, maintaining TSS, preventing the degradation of ascorbic acid, reducing the TA changes, modulation of weight loss and increasing the amount of calcium content in fruits. Also thermal treatments at temperatures of 32 and 64°C, alone end without CaCl2, had significant effects on maintaining fruit firmness, TA and acid ascorbic and caused to modulation in weight loss. On the other hand the application of calcium chloride at temperatures of 4 and 32°C had significant effect on quality parameters.

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