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Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature

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Abstract

Salicylic acid (SA) in different concentration were used to assess its individual effect as well as combined impact with 3% calcium chloride (CaCl2) on Swat No. 8 variety of peach stored at refrigerated temperature (6 ± 2 °C) for 21 days. Interestingly, the results revealed that applying 2 mmol L−1 SA with 3% CaCl2 maintained maximum nutritional value and least decay percent (44.1%) as compared to other treatments during storage. Moreover, this combination also exhibited significant weight loss and chilling injury at 6 ± 2 °C whereas increased levels of total phenolic, flavonoids, tannin, alkaloid, ascorbic acid, and antioxidant activity were observed as compared to other treatments. The combination treatment (2 mmol L−1 SA with 3% CaCl2) maintained other sensory attributes of peach fruit during refrigerated storage, therefore, its commercial use was recommended to store peach fruit for up to three weeks without any significant nutritional and physical loss.

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Acknowledgements

This research was accomplished with the financial support of the Directorate of Science and Technology, Khyber Pakhtunkhwa, Pakistan, and HEC-NRPU Project 14606.

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Authors and Affiliations

  1. Department of Food Science and Technology, The University of Haripur, Haripur, Pakistan

    Nosheen Khalid, Shehla Sammi, Sumaira Miskeen, Imran Khan,  Inam-u-llah, Muhammad Liaquat, Khurshid Anwar, Adnan Khan, Abdul Majeed Shah & Muhammad Jahangir

  2. Kyber-Pakhtunkhwa Food Safety and Halal Food Authority, Peshawar, Pakistan

    Adnan Khan & Abdul Sattar Shah

  3. Department of Agricultural Sciences, University of Swabi, Swabi, Pakistan

    Abdul Sattar Shah

  4. Department of Biology, University of Jeddah, Jeddah, Saudi Arabia

    Awatif Abid Mohammed Al-Judaibi

  5. Department of Food Science & Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-Si, South Korea

    Jae-Won Ha

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Khalid, N., Sammi, S., Miskeen, S. et al. Impact of salicylic acid and calcium chloride on quality attributes of peach stored at refrigeration temperature. Food Sci Biotechnol 32, 1281–1296 (2023). https://doi.org/10.1007/s10068-023-01261-w

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