1CIAH, Bikaner, Rajasthan
2IIVR, PO Jakhani, Varanasi, U.P.
3NBPGR, New Delhi
Central Institute of Temperate Horticulture, Regional Station, Mukteshwar, 263 138, Uttarakhand
CITH, K.D. Farm, Old Air Field, P.O. Rangreth, Srinagar, 190 007, J&K
*Corresponding author's E-mail: attribl_cith@rediffmail.com
Online published on 19 April, 2014.
For extending the marketability, a study was carried out on the effect of bio-regulators, viz., salicylic acid and Ca-EDTA on different peach cultivars like FLA-16-33, Flordaking, Canter and Flordasun. The selected fruits were dipped for 10 min. in salicylic acid @ 400 ppm, Ca-EDTA @ 500 ppm and control (distilled water dip). The treated fruits were stored in CFB boxes at ambient temperature (20–22°C having RH 85–90%) for two weeks. During storage, physico-chemical characteristics such as TSS, acidity, ascorbic acid and sugars of different treatments were studied at 3 day intervals. The results revealed that the fruits treated with bio-regulators and calcium had significantly better firmness and low PLW (16.83–25.08%) during storage for 12 days as compared to control (21.28–27.10%) after 9 days. The TSS, acidity, ascorbic acid and sugars in treated peaches remained intact, whereas in untreated fruits, the conversion rate was faster. The treated fruits irrespective of cultivars had a shelf-life of 14 days as compared to 9 days in control. Thus, the shelf-life of the peaches could be increased with better physico-chemical characteristics using bio-regulators like salicylic acid and Ca-EDTA.
Peach, Salicylic acid, Calcium, Physico-chemical characteristics, Ascorbic acid
