Year-end Sale % OFF 
Abstract
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 21days. Interestingly, the results revealed that applying 2mmol 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 (2mmol 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.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
