Division of Pomology and Post-harvest Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology, Udheywalla, Jammu 180 002
*Corresponding author's present address: RHRSS, Bhaderwah, SKUAST-J. E-mail: bakshi_parshant@rediffrnail.com
Peach fruit was subjected to hot air and hot water treatment at varying temperatures. The physiological loss in weight increased with the increase in storage period. The fruits subjected to hot water treatment showed more loss in weight as compared to those treated with moist hot air. The fruit size decreased in both the treatments with the increase in storage duration. Fruit volume as well as pulp:stone ratio also decreased with the increase in storage duration.
Peach, physical characteristics, heat treatment, storage
