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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 2459-2466
DOI: https://doi.org/10.20546/ijcmas.2017.612.285


Influence of Different Postharvest Calcium Treatments and Storage Conditions on Quality of Peach cv. Shan-e-Punjab
Manpreet Singh*, Amit Jasrotia, Parshant Bakshi, Rafiq Ahmad Shah, Rakesh Kumar and M. Iqbal Jeelani
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu-180009, India
*Corresponding author
Abstract:

A research was conducted to explore the effect of postharvest CaCl2 (2, 4 and 6%) treatments on peach cv. Shan-e-Punjab, stored under ambient (28 to 30°C, 65–70% RH) and refrigerated conditions 3+2 °C and 85–90% RH in perforated polythene bags with ethylene gas absorbent viz., potassium permanganate (KMnO4). The quantitative and qualitative characteristics such as fruit volume, size (length and diameter), total sugars, reducing sugars and organoleptic evaluation i.e. sensory parameters like texture, taste, flavour and overall acceptability were studied at an interval of 3 days. It was interpreted that the loss in volume as well as size of peach fruit was reduced with the treatment of (6%) CaCl2. It also maintained the total sugar and reducing sugar contents and organoleptic quality during storage. Maximum volume (62.81 cc) was found in fruits treated with 6% CaCl2 and stored under refrigerated conditions where as it was minimum (48.09 cc) in fruits kept under controlled in untreated fruits on 24th day of storage. The fruits treated with 6% CaCl2 showed maximum size (4.34 cm), total sugars (8.93%) and reducing sugars (4.86%) content on 24th day under refrigerated conditions. Treatment 6% CaCl2 and packaging in perforated polythene bags at refrigerated temperature) retained maximum quality attributes and also got maximum score for organoleptic evaluation. Statistical analysis showed that treatments and storage intervals had a significant (P<0.05) effect on physico-chemical, characteristics and sensory analysis of peach fruit.


Keywords: Peach, Volume, Calcium chloride, Total Sugars.
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How to cite this article:

Manpreet Singh, Amit Jasrotia, Parshant Bakshi, Rafiq Ahmad Shah, Rakesh Kumar and Iqbal Jeelani, M. 2017. Influence of Different Postharvest Calcium Treatments and Storage Conditions on Quality of Peach cv. Shan-e-Punjab.Int.J.Curr.Microbiol.App.Sci. 6(12): 2459-2466. doi: https://doi.org/10.20546/ijcmas.2017.612.285