The Asian Journal of Horticulture

Baljit Kaur ¹, S. K. Jawandha ²

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Peach is a highly perishable fruit and climacteric in nature. It can not be stored for longer period at ambient conditions. To maintain the post-harvest quality of fruits, peach trees of cv. Shan-i- Punjab were sprayed with putrescine and calcium nitrate at three concentrations each viz., 1.0, 2.0, 3.0 mmol L-1 and 0.5, 1.0 and 2.0%, respectively 10 and 20 days before the anticipated commercial harvesting. Physiological mature treated fruits were packed in corrugated fibre-board (CFB) boxes and then stored at 0-10C and 90-95% RH. The fruits were analyzed for various physico-chemical parameters on the day of storage and after 10, 20, 30 and 40 days of cold storage. Results revealed that pre-harvest application of putrescine and proved to be effective in maintaining the peach fruit health under cold storage conditions. Putrescine @ 2 and 3 mmol L-1 (sprayed 10 days before harvesting) treatments were found effective in maintaining firmness, total soluble solids, acidity, reducing sugars and non reducing sugars up to 30 days of storage.

Keywords

Peach, Putrescine, Calcium, Storage, Quality

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Judgepreet Singh , P. P. S. Gill ¹, S. K. Jawandha ²

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Mango is a climacteric fruit and highly perishable in nature. To maintain the post-harvest quality in mango cv. Langra, fruits were treated with calcium chloride (2.0, 4.0 %) and gibberellic acid (100, 200 ppm) or combined with LDPE packaging. Treated fruits were placed in CFB boxes and subsequently stored at 13±10C with 90-95% RH for 34 days. The effectiveness of treatments in extending fruit shelf life was evaluated by determining fruit firmness, TSS, acidity and vitamin C content. All LDPE packed fruits maintained higher fruit firmness as compared to non LDPE treatments and control. TSS contents improved throughout storage in LDPE treatments while in others these increased sharply up to 27 days and then a decline was noticed. Various treatments delayed reduction of acid and vitamin C contents during storage over the control. Results indicated that calcium chloride @ 2% + LDPE treatment were found significantly effective in maintaining firmness, total soluble solids, titratable acidity and retaining more ascorbic acid at the end of the storage

Keywords

Mango,CaCl2, LDPE Packaging, Low Temperature Storage, Fruit Quality

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Summy Ullah ¹, S. K. Jawandha ²

Affiliations
1 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Fruit Science, Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Peach fruit is highly perishable and climacteric in nature. It undergoes various physiological and biochemical changes during fruit ripening and these changes are continuous to occur after harvesting that leads to poor post-harvest fruit quality. An experiment was planned to study the effect of polyamines on the colour changes of peach fruit during low temperature storage. Physiologically mature, uniform and healthy fruits were harvested and treated for 5-minutes in aqueous solutions of spermidine, spermine and putrescine at three different concentrations viz., 1.0, 2.0 and 3.0 mmol L-1, respectively and 2.0 kg fruit from each replication of each treatment was packed in corrugated fibre board (CFB) boxes (5% perforation) with paper lining and kept at low temperature conditions (0 -1° C and 90-95% RH) for 32-days. Fruit samples were analysed after 8, 16, 24 and 32 days of storage for various physico-chemical characterstatics. Result revealed that the application of polyamines delayed the loss of green colour in peach fruits. Fruits treated with putrescine @ 3 mmol L-1 showed minimum "a" and "b" values, followed by putrescine @ 2 mmol L-1 treatment, while the maximum "a" and "b" values were recorded in untreated fruits.

Keywords

Peach, Colour, Storage, Spermidine, Spermine, Putrescine

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