Effect of Thinning Treatments on Pre and Post Storage Behaviour of Peach CV. Partap

Effect of two chemical thinning treatments viz. urea (4, 8, 12%) and ammonium thiosulphate (2,4 and 6%) applied both at full bloom (FB) and fruit set (FS) and manual thinning at FB and before pit hardening (BPH) stage on pre and post cold storage (0–3.3°C and 80–85% of RH) behaviour of peach cv. Partap were carried out during 1997 and 1998 at P.A.U., Ludhiana. Hand thinning of F.B. was significantly superior influencing foliar N, fruit size and colour rating, TSS: acid ratio and total sugars while it lowered fruit density^cm2 CSA, yield and firmness prior to fruit storage. Hand-thinning both at FB and BPH effectively improved palatability rating (PR), fruit colour, TSS acid ratio and total sugars while it reduced physiological loss in weight (PLW), spoilage and firmness during cold storage up to 12 days. Application of urea @ 12 percent at FB was effective chemical thinner in influencing PR, fruit colour and PLW. Effect of ATS on pre and post cold storage behaviour, however, remained inconsistent.