PROLONG THE SHELF LIFE OF EARLIGRANDE PEACH FRUIT USING SOME POSTHARVEST TREATMENTS | ||||
| Sinai Journal of Applied Sciences | ||||
| Article 1, Volume 13, Issue 3, May and June 2024, Page 303-326 PDF (1.72 MB) | ||||
| Document Type: Researches | ||||
| DOI: 10.21608/sinjas.2024.310191.1281 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Omnia M. El-Azraq; Mohamed A. Nagaty; Mohamed A. Awad  
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| Dept. Plant Prod., Fac. Environ. Agric. Sci., Arish Univ., Egypt. | ||||
| Abstract | ||||
| This study was conducted to extend the storage and shelf life of the EarliGrande peach fruits by applying some postharvest treatments under cold storage during two successive seasons 2021 and 2022. Peach fruits were dipped in 10% citric acid, 6% CaCl2, hot water (45˚C), and 2%chitosan, either alone or in combinations as well as distilled water‘ control’ for 10 min. Results showed that the fruit weight loss, TSS content, total sugar, total phenol, and enzyme activity increased in all treatments with a longer cold storage period(28 days) and increased shelf- life to the ninth day, except the phenol content, which decreased at the end of the shelf -life period. The fruit firmness, titratable acidity, flavonoid, DPPH (%), and ascorbic acid decreased gradually with increased cold storage and shelf-life period. There was no microorganism decay (%) observed on treated and untreated fruits during 28 days of cold storage, but it appeared during the shelf-life period. During the cold storage period, the lowest weight loss, besides the highest values of fruit firmness, ascorbic acid, flavonoid, and DPPH (%) were gained by treated fruits with chitosan 2%+CaCl2 6% treatment. Moreover, the chitosan 2%+ hot water(45˚C) was superior in inhibiting fruit decay to a minimum percentage during the shelf-life period. No significant difference was found between chitosan 2%+ hot water (45˚C) and chitosan 2%+CaCl2 6% in slowing down weight loss. The treatment with chitosan 2%+CaCl2 6% efficiently inhibited the enzyme activity of MDA and PPO, while also maintaining the highest values of DPPH activity (%), phenol content, and ascorbic acid content. | ||||
| Keywords | ||||
| Peach; Postharvest; Cold storage; Shelf life | ||||
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