Impact of Moringa Leaf Extract, Olive Leaf Extract, and Calcium Chloride on Quality Attributes of Peach Cultivars during Cold Storage

This study aimed to evaluate the impact of dipping solutions [Moringa Leaf Extract ۵% (MLE), Olive Leaf Extract ۵% (OLE) and Calcium Chloride ۵% (CaCl۲)] on fruit quality of two peach (Prunus persica L. Batsch) cultivars (Blanvio ۱۰ and Plagold ۱۵). The treatments consisted of dipping fruits for ۵ min in the corresponding solution followed by ۳۰ minutes drying at room temperature. Then, fruits were stored at ۵°C and ۹۵% relative humidity for ۲ and ۴ weeks of cold storage followed by ۲ days at room temperature. Physicochemical traits, antioxidant compounds, sugar content and chilling injury symptoms were analyzed. There were significant improvements in fruits storability resulting from the CaCl۲, MLE (۵%) and OLE (۵%) dipping solutions. These treatments improved firmness, maintained the Soluble Solids Content, and increased the ripening index (SSC/TA). The lowest fruit weight loss was observed in the OLE treatment, whereas the untreated fruits showed the highest loss. The flavonoids, total phenolics, vitamin C and antioxidant capacity showed a gradual decrease during the storage periods. Mealiness and internal browning were the major chilling injury symptoms observed in the two peach cultivars after ۴ weeks of cold storage. The applied treatments were efficient and delayed the presence of chilling injury symptoms and fruit decay during the two cold storage periods.

کلیدواژه ها:

Antioxidants ، Chilling injury ، Fruit decay ، Prunus persica L. ، Ripening index.