This document discusses a study on extending the shelf life of peach fruits. Peaches were harvested and dipped in aqueous solutions of 0%, 4%, or 6% calcium chloride for 10 minutes. The fruits were then cold stored at 0-2°C and 85-90% relative humidity for 3 weeks. Various quality parameters of the fruits like firmness, total soluble solids, weight loss, and sensory attributes were measured during cold storage and after storage at room temperature. The results showed that peaches dipped in 6% calcium chloride solution maintained acceptable quality for 3 weeks in cold storage and had a post-storage shelf life of 3 days at room temperature.

1. WELCOME

2. PRESENTED BY
CH.APPARAO

3.  Peach fruits are majorly grown in subtropical belts of U.P
and Punjab States.
 Peach fruits have short post harvest life.
 The high Temperature, Low RH are the major factors
which reduce the post harvest life of peach.
 Under normal storage conditions the life of fruit does not
exceed 3–5 days.
 Different chemicals and growth regulators have been
reported to extend the shelf life of many fruits.

4.  Composition of peach fruit
 They can stimulate gastric sections and ease
digestion.

6.  Immediately after harvest, fruit samples were shifted in
ventilated shed to remove field heat.
 The fruits were dipped in aqueous solution of CaCl2 (4
and 6%) for 10 min.
 The control fruits were dipped in tap water for same
duration.
 The fruits were air dried to remove the surface
moisture.

7.  packed in corrugated fibre board cartons (2 kg
capacity) at 0–2 °C and 85–90% RH.
 There were three replications for each treatment.
 The observations were made weekly for 3 weeks
of storage.
 The spoilage percentage of fruit was calculated on
number basis.

8.  The firmness of fruits were measured with ‘Pressure
tester’ hand penetrometer.

9.  The total soluble solids (TSS) were recorded by a hand
Refractometer.
 The physiological loss in weight (PLW) of the fruit was
calculated on initial weight basis.
 Reducing sugars were measured by Benedict's Test or
Fehling's test.
 Acidity of fruits can be determined relatively easy using
pH paper.

10.  Palatability rating was recorded by a panel of five
judges as per 9-points Hedonic scale.
 The post-cold storage ambient shelf-life was studied by
measuring TSS, acidity and palatability rating for cold
stored fruits.
 Measurements were taken after 48 and 72 h to assess
the market behavior of fruits.

11. Result and discussion
Storage period in weeks
Fig 1: Changes in quality parameters of peach fruit treated with 0,4 and
6% CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

12. Storage period in weeks
Fig 2: Changes in quality parameters of peach fruit treated with 0,4 and 6%
CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

13. Storage period in weeks
Fig 3: Changes in quality parameters of peach fruit treated with 0,4 and
6% CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

14. Storage period in weeks
Fig 4: Changes in quality parameters of peach fruit treated with 0,4 and
6% CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

15. Storage period in weeks
Fig 5: Changes in quality parameters of peach fruit treated with 0,4 and
6% CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

16. Storage period in weeks
Fig 6: Changes in quality parameters of peach fruit treated with 0,4 and
6% CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

17. Fig 7: Changes in quality parameters of peach fruit treated with 0,4 and 6%
CaCl2 solution during storage at 0–2 °C, 85–90% RH for 3 weeks.

18. Storage period in weeks
Fig 8:Changes in quality of cold stored (0–2 °C, 85–90% RH for 3 weeks) peach fruit
during further storage under ambient conditions (28–30 °C, 65–70% RH) for 3 weeks.

19. Storage period in weeks
Fig 9:Changes in quality of cold stored (0–2 °C, 85–90% RH for 3 weeks) peach fruit
during further storage under ambient conditions (28–30 °C, 65–70% RH) for 3 weeks.

20. Fig 10:Changes in quality of cold stored (0–2 °C, 85–90% RH for 3 weeks) peach fruit
during further storage under ambient conditions (28–30 °C, 65–70% RH) for 3 weeks.

21.  Peach fruits harvested at optimum stage followed
by post-harvest dip in 6% CaCl2 solution for 10 min.
 They be stored for 3 weeks in cold storage (0–2 °C,
85–90% RH).
 post-storage shelf life of 3 days at ambient
temperature (28–30 °C, 65–70% RH) with
acceptable edible quality of fruits.

22.  Navjot Gupta, Jawandha S K and Gill P S. Effect
of calcium on cold storage and post storage
quality of peach. Journal of Food Science
Technology (2011) 48(2):225-229
 Badshah N, Rashid H, Sofi S (1994) Role of
calcium in prolonging the shelf life of apple.
Sarhad J Agric 10:639–645

23. Thank You