Effects of some posthatvest treatments on storage period and fruit quality of peach (Prunus persica L.) cv. fresh late

In this study, it was investigated that effects on fruit quality and storage life of Fresh Late peach of various postharvest treatment (1,5% CaCl2, 20 µ PE ve 1,5% CaCl2 + 20 µ PE). The peaches were storaged in 0±0,5°C and %90±5 RH for 90 days after it was dipped in CaCl2 solution and packaging with 20 µ PE. The peaches were evaluated every 15 days in terms of various quality parameters (weight loss, TSS, TA, fruit firmness, ascorbic acid, pH, fruit appearance and fruit taste). Besides, the peaches were kept in shelf condition (22±2°C and 60-65% RH) for 3 days in addition to every analysis period. At the end of the experiment, it was determined that the packaging with 20 µ PE significantly reduced weight losses compared to the control and preserved TSS and fruit firmness. Also 1,5% CaCl2 treatment preserved ascorbic acid content more than the control.