Effect of Putrescine and Calcium on Colour Changes of Stored Peach Fruits

Peach is a climacteric and highly perishable fruit and it losses its quality in a short time after harvesting. During storage browning of fruits deteriorates its quality. Pre-harvest sprays of putrescine (PUT) and calcium nitrate at three concentrations each viz. 1.0, 2.0, 3.0 mmol L⁻¹ and 0.5, 1.0 and 2.0% respectively were done 10 and 20 days before harvesting to maintain the quality during 40 days of storage. Physiologically mature peach fruits were harvested from treated plants, packed in CFB boxes and stored at 0 to 1° C and 90–95% RH. Results revealed that all the treatments significantly effected the fruit colour development during storage. The maximum colour development was observed in control fruits, followed by calcium nitrate @ 0.5% (sprayed 20 days before harvesting) treatment. Fruits treated with putrescine @ 3 mmol L⁻¹ showed mean minimum values of “a” and “b”, followed by putrescine @ 2 mmol L⁻¹ and calcium nitrate @ 2% (sprayed 10 days before harvesting). It can be concluded that putrescine and calcium nitrate treatments slowed the colour development process during storage.