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

Document Type : Original Research

Authors
W. Abidi 1
R. Akrimi 1
M. Gouiaa 2
1 CRRA Sidi Bouzid Rue Gafsa km6, 9100- Regional Center of Agricultural Research of Sidi Bouzid (CRRA) PB 357, 9100, Tunisia.
2 Higher Institute of Agronomy of Chott Mariem, Sousse, Tunisia.
10.22034/jast.25.3.609
Abstract
This study aimed to evaluate the impact of dipping solutions [Moringa Leaf Extract 5% (MLE), Olive Leaf Extract 5% (OLE) and Calcium Chloride 5% (CaCl2)] on fruit quality of two peach (Prunus persica L. Batsch) cultivars (Blanvio 10 and Plagold 15). The treatments consisted of dipping fruits for 5 min in the corresponding solution followed by 30 minutes drying at room temperature. Then, fruits were stored at 5°C and 95% relative humidity for 2 and 4 weeks of cold storage followed by 2 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 CaCl2, MLE (5%) and OLE (5%) 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 4 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.

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Journal of Agricultural Science and Technology
Volume 25, Issue 3
May and June 2023
Pages 609-621