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<p>The significant fruit losses and short storage life of peach fruits were addressed with the use of 1‑methylcyclopropene (1-MCP), calcium chloride (CaCl<sub>2</sub>), and peach gum (PG) to evaluate comparative effectiveness. Harvested peach fruit of the variety ‘Swat No.&#xa0;8’ were subjected to 1‑MCP (0.4, 0.5, and 0.6 µg/L) exposure, uniform surface application of CaCl<sub>2</sub> (2,&#xa0;3, and 4%) and PG (1,&#xa0;2, and 3%). Peach samples (<i>n</i> = 540) were stored in boxes and analyzed at 6‑day intervals under refrigeration conditions (2 ± 1 °C, 75% RH) for 36&#xa0;days, while control fruits fully decayed on the 24th day. Among treated peaches, 3% CaCl<sub>2</sub> showed reduction in weight loss (66%), total soluble solids (32%), decay incidence (60%) and respiration rate (40%) as compared to untreated fruits. Simultaneously, enhancement in fruit titratable acidity (~36%), firmness (80%), calcium content (150%), ascorbic acid (30%) and β‑carotene (35%) was also observed in 3% CaCl<sub>2</sub>. Treated fruits displayed ~30% slower accumulation of total soluble solids as compared to control. Among antioxidant enzymes, 3% CaCl<sub>2</sub> improved catalase (CAT) activity (~35%), 0.5 µL&#xa0;L⁻<sup>1</sup> 1‑MCP enhanced superoxide dismutase (SOD) activity (~25%) and 2% PG increased peroxidase (POD) activity (~25%). Most of these quality attributes showed a&#xa0;critical transition period between the 18th and the 24th day, contributing to enhanced shelf life and maintenance of quality attributes. Partial least squares discriminant analysis (PLS-DA) confirms these findings, as 3% CaCl<sub>2</sub> is clearly separated on the negative side of principal component (PC)-1, opposite to most of the deteriorative factors such as weight loss, decay incidence, respiration activity, suppressing their changes. On the other hand, it was closer to the quality attributes such as SOD, CAT, POD and firmness index, indicating a&#xa0;strong quality preservation effect. These findings suggested that 3% CaCl<sub>2</sub> was more effective in improving most of the quality parameters as compared to control. Both 0.5&#xa0;1-MCP and 2% PG also displayed promising results, especially in improving the response of fruits to oxidative stress.</p>

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Postharvest Challenges in Improving Peach Quality Using 1-Methylcyclopropene, Calcium Chloride, Peach Gum, and Refrigeration

  • 期刊论文

  • 发表日期：

    2025年11月26日

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  • Qurratulain Bashir Khan,
  • Taufiq Nawaz,
  • Muhammad Jahangir,
  • Muhammad Liaquat,
  • Tanzeel Ur Rahman,
  • Shah Fahad,
  • Abdul Sattar Shah,
  • Shehla Sammi

摘要

The significant fruit losses and short storage life of peach fruits were addressed with the use of 1‑methylcyclopropene (1-MCP), calcium chloride (CaCl2), and peach gum (PG) to evaluate comparative effectiveness. Harvested peach fruit of the variety ‘Swat No. 8’ were subjected to 1‑MCP (0.4, 0.5, and 0.6 µg/L) exposure, uniform surface application of CaCl2 (2, 3, and 4%) and PG (1, 2, and 3%). Peach samples (n = 540) were stored in boxes and analyzed at 6‑day intervals under refrigeration conditions (2 ± 1 °C, 75% RH) for 36 days, while control fruits fully decayed on the 24th day. Among treated peaches, 3% CaCl2 showed reduction in weight loss (66%), total soluble solids (32%), decay incidence (60%) and respiration rate (40%) as compared to untreated fruits. Simultaneously, enhancement in fruit titratable acidity (~36%), firmness (80%), calcium content (150%), ascorbic acid (30%) and β‑carotene (35%) was also observed in 3% CaCl2. Treated fruits displayed ~30% slower accumulation of total soluble solids as compared to control. Among antioxidant enzymes, 3% CaCl2 improved catalase (CAT) activity (~35%), 0.5 µL L⁻1 1‑MCP enhanced superoxide dismutase (SOD) activity (~25%) and 2% PG increased peroxidase (POD) activity (~25%). Most of these quality attributes showed a critical transition period between the 18th and the 24th day, contributing to enhanced shelf life and maintenance of quality attributes. Partial least squares discriminant analysis (PLS-DA) confirms these findings, as 3% CaCl2 is clearly separated on the negative side of principal component (PC)-1, opposite to most of the deteriorative factors such as weight loss, decay incidence, respiration activity, suppressing their changes. On the other hand, it was closer to the quality attributes such as SOD, CAT, POD and firmness index, indicating a strong quality preservation effect. These findings suggested that 3% CaCl2 was more effective in improving most of the quality parameters as compared to control. Both 0.5 1-MCP and 2% PG also displayed promising results, especially in improving the response of fruits to oxidative stress.