Influence of postharvest hot water dip treatment on quality of peach fruit (Prunus persica L.) (original) (raw)

Effect of hot water dipping and storage time on post harvest behavior that is, pH, weight loss, acidity, total soluble solids (TSS), TSS/acid ratio and ascorbic acid content of peach was investigated. Prestorage heat treatments provide a non-damaging physical treatment, and a relevant strategy, that fits both consumers and growers expectations. pH values decreased with the passage of time while the effect of temperature was not clear. As might be expected, weight loss increased with the increase in storage time; however, meagre increase was noted in 55°C (10.83%) and higher in 40°C groups (16.73%). Similarly, TSS increased with the time factor, though the increase in control (11.9) and 50°C was quite lower compared to other treatment. Ascorbic acid decreased with time and temperature, nevertheless the decrease beyond 45°C was considera bly lower. Similar trend was noted for TSS/acid ratio. With storage time the acidity decreased, while the effect of temperature cannot be ascertained. It can be inferred from the study that the temperature range of 50 to 55°C can provide a non damaging physical condition that can fit both consumer and grower expectations.