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 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.

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

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