The effect of different coatings on peach (Prunus persica L.) storage

Subject Areas : Plant Physiology

Sima Shajari ¹ , Hamid Madani ² , Leila Pourhosseini ³ , Farzad Paknejad ⁴ , mohamad nabi Ilkaee ⁵

1 - Department of horticulture Ialamic Azad University of Karaj
2 -
3 - Department of Horticulture science, Karaj branch, Islamic Azad University, Karaj, Iran
4 -
5 -

Received: 2023-06-23 Accepted : 2024-03-06 Published : 2024-08-05

Keywords: aloe vera gel, clove extract, salicylic acid, shelf life, total phenol,

Abstract :

Agricultural waste is the important problems, it is necessary to provide solutions to reduce this waste. One of the environmentally friendly solutions to reduce fruit waste and increase their shelf life after harvesting is covering fruits with plant extracts. For this purpose, an experiment was conducted to investigate the effect of vegetation cover in a factorial form in a completely randomized design in four replications on peach (Prunus persica L.). Research treatments include salicylic acid at three levels: control (no consumption), 1 mM and 2 mM, aloe vera gel at three levels control (no consumption), 20% and 30%, clove extract (Syzygium aromaticum) at three levels of no consumption (control), 150 ppm and 300 ppm. The results of this research 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 with the treatments of salicylic acid 1 mM + aloe vera gel 30% + extract 300 ppm cloves and 2 mM salicylic acid + 20% aloe vera gel + 300 ppm clove extract were included in a statistical group. The lowest value of this index (2.83 kg.cm-2) was related to the control treatment.

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