Amit Jasrotia | Sher E Kashmir University Of Agricultural Sciences And Technology Jammu (original) (raw)
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Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST)
University of Agricultural sciences Dharwad
Council for Scientific and Industrial Research (CSIR)
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Peach (Prunus persica L. Batsch) fruits of cv. Shan-e-Punjab were treated with various concentrat... more Peach (Prunus persica L. Batsch) fruits of cv. Shan-e-Punjab were treated with various concentrations of CaCl 2 (2,4 and 6%), packed in poly bags and stored at 3+2 °C and 85-90% RH for 24 days followed by storage at ambient conditions (28 to 30 °C, 65-70% RH) for 6 days. The results showed that fruits treated with CaCl 2 (6%) reduced the physiological loss in weight (PLW) and maintained fruit firmness, acidity, TSS content and ascorbic acid activity during storage. The fruits stored under refrigerated conditions showed maximum PLW of 9.13 per cent in untreated fruits while it was minimum 6.22% in fruits treated with 6% CaCl 2 on 24 th day of storage. The fruits treated with 6% CaCl 2 showed maximum firmness (13.28 lb/inch 2 ), acidity (0.71 %) and ascorbic acid (3.58 mg/100 g) content on 24 th day under refrigerated conditions. Thus, 6 % CaCl 2 was found to be the best as it showed minimum PLW and maximum firmness and ascorbic acid under both ambient and refrigerated conditions.
Peach (Prunus persica L. Batsch) fruits of cv. Shan-e-Punjab were treated with various concentrat... more Peach (Prunus persica L. Batsch) fruits of cv. Shan-e-Punjab were treated with various concentrations of CaCl 2 (2,4 and 6%), packed in poly bags and stored at 3+2 °C and 85-90% RH for 24 days followed by storage at ambient conditions (28 to 30 °C, 65-70% RH) for 6 days. The results showed that fruits treated with CaCl 2 (6%) reduced the physiological loss in weight (PLW) and maintained fruit firmness, acidity, TSS content and ascorbic acid activity during storage. The fruits stored under refrigerated conditions showed maximum PLW of 9.13 per cent in untreated fruits while it was minimum 6.22% in fruits treated with 6% CaCl 2 on 24 th day of storage. The fruits treated with 6% CaCl 2 showed maximum firmness (13.28 lb/inch 2 ), acidity (0.71 %) and ascorbic acid (3.58 mg/100 g) content on 24 th day under refrigerated conditions. Thus, 6 % CaCl 2 was found to be the best as it showed minimum PLW and maximum firmness and ascorbic acid under both ambient and refrigerated conditions.