Physiochemical attributes of early and late maturing peach cultivars during ripening
By: Muhammad Abbas Khan, Sajjad Khan, Fayyaz Ahmad, Naveed Ahmed, Imtiaz Ahmed, Fazal Yazdan, Noorullah Khan
Key Words: Peach cultivars, Physiochemical attributes, Maturation
Int. J. Biosci. 9(6), 338-349, December 2016.
Peach is popular summer fruit crop being cultivated in temperate and subtropical region of the world. In Pakistan it is grown in Khyber Pukhtunkhwa, Balochistan and Punjab but less attention has been paid to peach fruit because of high perishability and short postharvest life. Therefore, very little information is available about various changes in physico-chemical quality of peach during fruit ripening. In this regard an experiment was conducted to analyze the ripening behaviour of different peach cultivars during ripening by evaluating their physiological (weight loss, respiration rate, ethylene production), physical (fruit firmness) and biochemical viz. Total soluble solids (SSC), titratable acidity (TA), SSC:TA ratio, ascorbic acid (Vitamin C), total sugars, reducing sugars, non-reducing sugars, total carotenoids, antioxidant activity and total phenolic attributes. Fruits of five different peach cultivars were collected from District Swat and Mardan and were kept at ambient conditions in laboratory for five days and were evaluated for various physio-chemical attribute during ripening period. Results revealed that significant variations occurred in fruit quality of all cultivars during ripening at ambient conditions. At day-5 of ripening, cultivar ‘8-A’ exhibited maximum SSC; whereas, lowest SSC was measured in ‘Flordaking’. Maximum ascorbic acid content and total sugar were observed in ‘5-A’ fruit at ripening day 5; while, maximum total antioxidant, total phenolic content and total carotenoids content were noted in cultivar ‘Tex-6A-69’. Maximum fruit firmness was recorded in cultivars ‘5-A’. Percent physiological loss in fruit weight was lower in cv. ‘8-A’ and maximum weight loss was recorded in ‘Tex-6A-69’ from day 1 to 5. Results revealed that cultivars ‘8-A’ and ‘Tex-6A-69’ had the best physico-chemical properties and better eating quality after 4 days ripening at ambient condition and these cultivars showed by grown and marketed for better consumption