TY - JOUR ID - 88602 TI - Evaluating the Effects of Citric Acid Application on Reducing Decay, Maintaining Edibility and Shelf Life of Peach Fruits in Cold Storage JO - International Journal of Horticultural Science and Technology JA - IJHST LA - en SN - 2322-1461 AU - Alhaj Alali, Fares AU - Askari Sarcheshmeh, Mohammad Ali AU - Bababalar, Mesbah AD - Aleppo University and Tehran University AD - Assistant Professor, Karaj Campus of Agriculture and Natural Resources, Faculty of Agriculture and Animal Sciences, Department of Horticulture and Green Space, Specialty: Fruit Planting, Postharvest Physiology, Pomegranate AD - Plant Biology and Physiology / Mineral Nutrition of Plants of Karaj Agricultural and Natural Resources Campus Y1 - 2023 PY - 2023 VL - 10 IS - 2 SP - 149 EP - 160 KW - Antioxidant KW - Edibility KW - fruit firmness KW - peach KW - post-harvest KW - total soluble solids DO - 10.22059/ijhst.2022.328720.490 N2 - Peach fruit (Prunus persica L.) was harvested at the stage of commercial harvest and was then treated with 0, 1, 2, 3 mM citric acid (CiA). A factorial model was planned on a completely randomized block design with three replications. Two factors were used in the experimental design, i.e. 4 storage durations × 4 concentrations of CiA. The impact of CiA was evaluated on postharvest quality parameters, decay incidence (DI), vitamin C, total phenolic compounds, and antioxidant capacity, as the peach fruits were maintained in cold storage at 0 ± 0.5 ˚C and 85-90% relative humidity (RH) for 40 days. By the end of the storage time, peach fruits that were treated with 3 mM CiA showed statistical significance and resulted in the highest values of fruit firmness (FF) (1.75 N), titratable acidity (TA) (0.24%), vitamin C (VC) (3.58 mg.100g-1 FW), total phenolic compounds (TPC) (58.49 mg GAE.100g-1 WF) and antioxidant capacity (AC) (52.96%). CiA treatments significantly controlled the DI by about 30.17 % and remarkably extended the shelf life by about 11.66 days, compared to the control samples during the cold storage. Our findings suggested that using CiA, especially at 3 mM, could be a promising treatment in helping to maintain edibility and to inhibit decay in peach fruits. While these can play an important role in the marketing and export of peach fruits, other benefits include a low cost of the chemical inputs and more safety for human consumption. AbbreviationsCitric acid (CiA), Decay incidence (DI), Vitamin C (VC), Total phenolic compounds (TPC), Antioxidant capacity (AC), Fruit Weight loss (FWL), Fruit firmness (FF), Titratable acidity (TA), Total soluble solid (TSS), Relative humidity (RH) UR - https://ijhst.ut.ac.ir/article_88602.html L1 - https://ijhst.ut.ac.ir/article_88602_3daf3cea6dca7cfede1f2fe6238587dd.pdf ER -