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Nosheen Khalid,Shehla Sammi,Sumaira Miskeen,Imran Khan,Inam-u-llah,Muhammad Liaquat,Khurshid Anwar,Adnan Khan,Abdul Majeed Shah,Abdul Sattar Shah,Awatif Abid Mohammed Al-Judaibi,하재원,Muhammad Jahangir 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.9
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.