Effect of salicylic acid and calcium on the shelf-life of peach cultivars

B. L. Attri, Hare Krishna, B. Das, J. K. Ranjan, Pragya, N. Ahmed

Research output: Contribution to journalArticlepeer-review


For extending the marketability, a study was carried out on the effect of bio-regulators, viz., salicylic acid and Ca-EDTA on different peach cultivars like FLA-16-33, Flordaking, Canter and Flordasun. The selected fruits were dipped for 10 min. in salicylic acid @400 ppm, Ca-EDTA @500 ppm and control (distilled water dip). The treated fruits were stored in CFB boxes at ambient temperature (20-22°C having RH 85-90%) for two weeks. During storage, physico-chemical characteristics such as TSS, acidity, ascorbic acid and sugars of different treatments were studied at 3 day intervals. The results revealed that the fruits treated with bio-regulators and calcium had significantly better firmness and low PLW (16.83-25.08%) during storage for 12 days as compared to control (21.28-27.10%) after 9 days. The TSS, acidity, ascorbic acid and sugars in treated peaches remained intact, whereas in untreated fruits, the conversion rate was faster. The treated fruits irrespective of cultivars had a shelf-life of 14 days as compared to 9 days in control. Thus, the shelf-life of the peaches could be increased with better physico-chemical characteristics using bio-regulators like salicylic acid and Ca-EDTA.

Original languageEnglish
Pages (from-to)92-98
Number of pages7
JournalIndian Journal of Horticulture
Issue number1
StatePublished - 1 Mar 2014
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2014, Horticulture Society of India. All rights reserved.


  • Ascorbic acid
  • Calcium
  • Peach
  • Physico-chemical characteristics
  • Salicylic acid


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