Effect Of Edible Gum Coating,Glycerin And Calcium Lactate Treatment On The Post Harvest Quality Of Peach Fruit

Ali Asghar, Alamzeb ., Farooq ., IhsanMabood Qazi, Sajjad Ahmad, Muhammad Sohail, Muhammad Shahidul Islam, Abid Shah Shinwari


Effect of edible gum and calcium lactate treatment on the post-harvest quality of whole peach fruits stored for 32 days at 100C were investigated. Different concentrations of additives were prepared e.g. peaches in treatments AS1 and AS2 were dipped in (1%) and (2%) calcium lactate solution respectively for 20 minutes and coated with xanthan gum (1%) + glycerin  (2.5%), whereas peaches in treatments AS3 and AS4 were dipped in (1%) and (2%) calcium lactate solution respectively for 20 minutes and coated with gum arabic (1%) + glycerin (2.5%) respectively. Treatment AS0 was left as control. The fruits were packed in corrugated soft board cartons and stored for the whole period of one month at ambient temperature and analyzed physicochemically i.e. total soluble solid, pH, ascorbic acid, titratable acidity, sugar acid ratio, % weight loss, % decay index, firmness and sensory (color, flavor, texture and overall acceptability) at every 4 days of storage interval. Statistical analysis showed that storage intervals and treatments had significant (P<0.05) effect on the quality characteristics of the whole peach fruits throughout storage. Physicochemical analysis of peach fruits disclosed that (1%) and (2%) calcium lactate solution and edible coating of  xanthan gum (1%) +  glycerin (2.5%) treated fruits had little improvement on shelf life extension of peach fruit while (1%) and (2%) calcium lactate solution and edible coating of gum arabic (1%) + glycerin (2.5%) treated fruits had shown better improvement. There was an increasing trend in TSS (8.37 - 10.93obrix),  pH (3.83-4.32), sugar acid ratio (9.32-14.85), weight loss (0- 4.66 %), decay index (0 - 42.73%) and a decreasing trend in firmness (1.8-0.31 kg), acidity % (0.90 -  73%), ascorbic acid content (7.0 - 4.25 mg/100g). There was a gradual decrease in color (8.1- 4.0), texture (8.4-5.5), flavor (8.3 - 4.7) overall acceptability (8.3 - 4.7). The maximum mean value for TSS was observed in treatment AS0 (10.02), pH AS0 (4.198), acidity % AS4 (0.86), sugar acid ratio AS0 (13.18), ascorbic acid AS4 (5.85), weight loss % AS0 (4.08), firmness AS4 (1.31), decay index % AS0 (22.91), color AS4 (7.17), texture AS4 (7.51), flavor AS4 (7.34) and overall acceptability AS4 (7.34).

Key Words: Peach fruit

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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