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<p>Despite being one of the most significant stone fruits in Pakistan, peaches are not given as much attention. The present experiment was conducted to study the effect of pre-harvest calcium spray on the postharvest quality of peach fruit (cv. ‘Early Grand’) and its performance in various storage durations. Three calcium sources (calcium chloride, calcium nitrate, and calcium sulfate) with four concentrations (0,&#xa0;0.5, 0.75, and 1.0%) and 30&#xa0;days of storage duration were taken. Calcium chloride at a&#xa0;1.0% concentration resulted in the highest levels of calcium content in the fruit, as well as increased incidence of brown rot, weight loss, and ion leakage from the cell membrane and cell wall. In a&#xa0;study examining qualitative parameters such as reducing and non-reducing sugars to assess the effects of different calcium sources and concentrations, no significant observations were noted. The calcium content, reducing and non-reducing sugars, and other characteristics of the fruit decreased, while the incidence of brown rot, weight loss, and ion leakage from the cell membrane and cell wall of peach fruits after 30&#xa0;days were all significantly increased. The best approach to enhance phytochemical (phenolic and flavonoid) and enzymatic activities (peroxidase and catalase) was to spray peach fruits with 1% calcium chloride. Moreover, a&#xa0;progressive increase in these attributes was also observed up to 30&#xa0;days during storage. In conclusion, peaches should receive a&#xa0;pre-harvest calcium spray (calcium chloride at 1.0%) to achieve the desired quality for storage lasting up to 1&#xa0;month (temperature = 8 ± 2 °C, relative humidity = 50%).</p>

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Revealing Effects of Calcium-Based Formulations Focusing on Membrane Instability, Fruit Quality, Phytochemical Properties, and Disease Incidence in Peach (Prunus Persica) During Storage

  • 期刊论文

  • 发表日期：

    2025年5月8日

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  • Syed Tanveer Shah,
  • Muhammad Sajid,
  • Abdul Basit,
  • Bibi Haleema,
  • Ayesha Khan,
  • Heba I. Mohamed

摘要

Despite being one of the most significant stone fruits in Pakistan, peaches are not given as much attention. The present experiment was conducted to study the effect of pre-harvest calcium spray on the postharvest quality of peach fruit (cv. ‘Early Grand’) and its performance in various storage durations. Three calcium sources (calcium chloride, calcium nitrate, and calcium sulfate) with four concentrations (0, 0.5, 0.75, and 1.0%) and 30 days of storage duration were taken. Calcium chloride at a 1.0% concentration resulted in the highest levels of calcium content in the fruit, as well as increased incidence of brown rot, weight loss, and ion leakage from the cell membrane and cell wall. In a study examining qualitative parameters such as reducing and non-reducing sugars to assess the effects of different calcium sources and concentrations, no significant observations were noted. The calcium content, reducing and non-reducing sugars, and other characteristics of the fruit decreased, while the incidence of brown rot, weight loss, and ion leakage from the cell membrane and cell wall of peach fruits after 30 days were all significantly increased. The best approach to enhance phytochemical (phenolic and flavonoid) and enzymatic activities (peroxidase and catalase) was to spray peach fruits with 1% calcium chloride. Moreover, a progressive increase in these attributes was also observed up to 30 days during storage. In conclusion, peaches should receive a pre-harvest calcium spray (calcium chloride at 1.0%) to achieve the desired quality for storage lasting up to 1 month (temperature = 8 ± 2 °C, relative humidity = 50%).