Evaluation of Salicylic Acid and Calcium Chloride Effect on Shelf Life, Quality Properties and Antioxidant Activity of Peach Fruit cv. Amesden after Harvest

In order to evaluate the effect of different concentrations of postharvest salicylic acid and calcium chloride on shelf life، quality characteristics and antioxidant activity of peach fruit cv. Amesden، an experiment was conducted as factorial based on randomized completely design with three replications. Fruits were harvested at the commercial ripening stage، and fruits were immerged in different concentrations of salicylic acid (1 and 2 mM)، calcium chloride (1. 5 and 3%)، combined salicylic acid and calcium chloride (1-1. 5، 1-3، 2-1. 5 and 2-3)، and distilled water (control) for 5 min، then fruits were packed in boxes with polyethylene cover and stored at 4°C with 80-85% relative humidity for 35 days. The changes in weight loss، fruit firmness، rot percentage; pH، total soluble solids، titratable acidity، ascorbic acid and antioxidant activity were estimated in 0 and 35 days during storage. The results showed that the weight loss، rot percentage، pH and total soluble solids significantly increased، while the fruit firmness، titratable acidity، ascorbic acid and antioxidant activity significantly decreased at the end of storage period. The salicylic acid and calcium chloride treatments significantly reduced the weight loss and maintained their firmness. In this condition، the highest of titratable acidity، ascorbic acid and antioxidant activity were observed in treatments of salicylic acid and calcium chloride، while the lowest of total soluble solids and rot percentage was showed in treatments of salicylic acid and calcium chloride than in the control treatment. Also، combined treatment (salicylic acid + calcium chloride) had an important effect in relative to each treatment separately. The data indicated that the use of salicylic acid and calcium chloride may be introduced as an effective and successful strategy in postharvest technology of the peach.