The effect of different coatings on peach (Prunus persica L.) storage
Subject Areas : Plant Physiology
Keywords: aloe vera gel, clove extract, salicylic acid, shelf life, total phenol,
Abstract :
It is necessary to provide solutions to reduce agricultural waste. One of the environmentally friendly solutions to reduce fruit waste and increase their shelf life after harvesting is covering fruits with plant extracts. An experiment was conducted to investigate the effect of vegetation cover on peach (Prunus persica L.) shelf life in a factorial study based on a completely randomized design with four replications. Research treatments included salicylic acid at three levels: control (no consumption), 1 mM, and 2 mM, aloe vera gel at three levels control (non-application), 20%, and 30%, and clove extract (Syzygium aromaticum) at three levels of no consumption (control), 150 ppm, and 300 ppm. Results showed that the use of coating fruits with plant extracts and salicylic acid increased the shelf life and quality of peaches after harvesting compared to the control (no consumption), so that the maximum strength of the flesh of the fruit or tissue stiffness (kg.cm-2) 4.18 was related to the mutual effects of salicylic acid 2 mM + aloe vera gel 30% + clove extract 300 ppm, which was not statistically different from the combined treatments with salicylic acid 1 mM + aloe vera gel 30% + extract 300 ppm cloves and also 2 mM salicylic acid + 20% aloe vera gel + 300 ppm clove extract. The lowest value of the tissue stiffness index (2.83 kg.cm-2) was related to the control treatment.
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