WSFR-2019-0093 Proof Hi PDF

International Journal of Fruit Science
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EFFECT OF CALCIUM CHLORIDE AND PUTRESCINE ON FRUIT
GROWTH, DEVELOPMENTAND QUALITY OF PEACH CV.
SPRING CREST
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Journal: International Journal of Fruit Science

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Manuscript ID WSFR-2019-0093
Manuscript Type: Original Article

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Date Submitted by the

01-Aug-2019
Author:
Complete List of Authors: ilahi, Tajdar; Beijing Forestry University, oranamental plants and
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horticulture;
Abbasi, Nadeem Akhtar; Pir Mehr Ali Shah Arid Agriculture University,
horticulture
yu, xionan; Beijing Forestry University, ornamental plants and
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horticulture
asim, syed; Pir Mehr Ali Shah Arid Agriculture University, food
technology
ud din, imad; University of Agriculture Peshawar, horticulture
elahi, izhar; University of Swat, Department of Environmental and
conservation sciences
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Keywords: calcium chloride, putrescine, physio-chemical characteristics, fruit growth
Peach fruit is considered one of the most popular and common fruit in
the world. Over the last decade despite the ample increase in peach
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growing area, there has been a very small progress in average fruit
yield. Peaches and nectarines are climacteric fruits and considered as
highly perishable commodities, with a fast ripening process and short
shelf life. Calcium chloride and putrescine are widely used to improve
characters of fruit while on plant and also improve storing quality of fruit.
To study the effectiveness of Calcium chloride and putrescine on fruit
growth, development and quality of peach Cv. Spring Crest, fruits were
Abstract:
treated before harvest at three stages of fruit growth and
development(i.e. Cell division, Pit hardening and Cell enlargement
stage)with different concentrations of Putrescine (2mM and 3mM),
calcium chloride (0.75% and 1%) and their combinations
Putrescine+Calcium chloride (PUT 2mM+Cacl2 0.75%, PUT 2mM+Cacl2
1%, PUT 3mM+Cacl2 0.75%, PUT 3mM+Cacl2 1%). The fruits were
harvested at the mature ripe stage and stored at ambient temperature
for eleven days. Our results showed that fruit samples treated with
Calcium chloride and putrecine significantly reduced the quality losses
URL: https://mc.manuscriptcentral.com/ijfs E-mail: pread1@unl.edu

Page 1 of 29 International Journal of Fruit Science
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and increased shelf life as compared to control fruit during storage..
4 PUT2mM+Cacl21% maintained the quality having a minimum loss in
5 weight and firmness, less ethylene production, least decline in acidity,
6 ascorbic acid contents and delayed changes in skin color and also
7 maintained total soluble solids and sugars.
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60 URL: https://mc.manuscriptcentral.com/ijfs E-mail: pread1@unl.edu
International Journal of Fruit Science Page 2 of 29
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4 Additional index words. Calcium chloride, putrescine, Physio-chemical characteristics, fruit growth
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7 Abstract. Peach fruit is considered one of the most popular and common fruit in the world. Over the
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9 last decade despite the ample increase in peach growing area, there has been a very small progress in
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11 average fruit yield. Peaches and nectarines are climacteric fruits and considered as highly perishable
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commodities, with a fast ripening process and short shelf life. Calcium chloride and putrescine are
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widely used to improve characters of fruit while on plant and also improve storing quality of fruit. To
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18 study the effectiveness of Calcium chloride and putrescine on fruit growth, development and quality
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20 of peach Cv. Spring Crest, fruits were treated before harvest at three stages of fruit growth and
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22 development(i.e. Cell division, Pit hardening and Cell enlargement stage)with different concentrations
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24 of Putrescine (2mM and 3mM), calcium chloride (0.75% and 1%) and their combinations
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26 Putrescine+Calcium chloride (PUT 2mM+Cacl2 0.75%, PUT 2mM+Cacl2 1%, PUT 3mM+Cacl2
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28 0.75%, PUT 3mM+Cacl2 1%). The fruits were harvested at the mature ripe stage and stored at
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30 ambient temperature for eleven days. Our results showed that fruit samples treated with Calcium
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32 chloride and putrecine significantly reduced the quality losses and increased shelf life as compared to
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control fruit during storage.. PUT2mM+Cacl21% maintained the quality having a minimum loss in
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37 weight and firmness, less ethylene production, least decline in acidity, ascorbic acid contents and
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39 delayed changes in skin color and also maintained total soluble solids and sugars.
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43 Peach, (Prunus persica L.) belongs to family Rosaceae and is considered as one of the most
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45 important stone fruit of the temperate nature. The peach fruit is drupe, with epidermis (skin) fuzzy
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47 (pubescence) as in normal peach or glabrous (smooth) as in nectarine. Skin and flesh color could be white
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49 or yellow (some cultivars red). The endocarp (stone) is lignified, while the outer surface is usually deeply
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51 furrowed and pitted. Peach fruit has an average weight of 228g depending upon cultivar (Bassi and Monet,
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2008).Early Grand, Florida King, 6-A, and 8-A are the most popular cultivars (Ali et al., 2014).
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3 It is one of the important fruit of Pakistan, especially in areas of Peshawar and Swat having high
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5 market value. In Pakistan peaches are cultivated on an area of 16.3 thousand hectares with the production
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7 of 66.7 thousand tons. In KhyberPakhtunkhwa peach is grown over 7.7 thousand hectares area with an
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estimated production of 48.4 thousand tons each season (Agricultural Statistics of Pakistan 2014– 2015).
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12 Khyber Pakhtunkhwa has a great potential to get maximum yield of Peach, but usually formers could not
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14 get that due to different reasons, such as pests, different diseases and lack of proper preservation (Khattak
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16 et al., 2002). After harvest peach fruit ripens at a fast rate leading to shorter shelf life and there are huge
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18 problems in transportation to potential markets. Low temperature could also cause chilling injury and
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20 deteriorates the quality (Brummell et al., 2004).
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22 Primary factors involved in reducing in post-harvest life include poor harvesting and production
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24 technology, nutritional imbalance, insect pest or disease infestation, harvesting time and improper
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transportation to distant markets (Cano-Salazar et al., 2011). Betterment in the fruit quality is because of
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both pre and post-harvest applications. Although the fruit quality is maintained by pre-harvest applications
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but it could be further enhanced with good post-harvest practices (Robert et al., 2003).Usually Calcium
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33 Chloride and putrescine are widely used to improve characteristics of fruit both before and after
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35 harvesting.
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37 Calcium is a basic element of cell wall and cell membranes and plays an important role in their
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39 proper functioning. Besides this it also plays a vital role in pollen germination, cell division,
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41 environmental signaling and protecting cells from toxins (Johnson, 2008).Calcium deficiency could lead
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43 to reduction in root growth (Ali et al., 2014). Subsequent roots that develop are often swollen and stubby.
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45 During storage Ca2+treatments have been reported to stabilize cellular membranes and delay senescence in
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both horticultural and agronomy crops (Naeem et al., 2009).Calcium application, either before harvest by
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foliar spray or by post-harvest application is shown as a secure and useful technique for lengthening the
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52 storage life and maintaining fruits quality (Ali et al., 2014).
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54 Polyamines are negatively charged aliphatic amines present in almost every living cell involved in
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56 many biological processes like growth and development of the plant, flowering, fruit development, the
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3 ripening of fruits, stress response and senescence (Kakkar and Rai, 1993; Malik and Singh, 2003). The
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5 main forms of PAs present in plants are Putrescine (PUT), spermidine and spermine (Khan et al., 2008).
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7 Putrescine application showed a significant effect on delaying ripening, increasing shelf life and
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improving fruit quality of ‘Kensington Pride’ mango at ambient temperature (Malik et al., 2003).
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12 Putrescine has a regulatory role in increasing yield, fruit weight, improving fruit quality of apricot (Ali et
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14 al., 2010) and (Ali et al., 2014) of peach.
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16 CaCl2 and PUT are generally regarded as safe chemicals. Different concentrations of CaCl2 and
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18 PUT are used in extending the shelf life of various fruits. However, their combinations have not been
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20 tested in peach fruit during their growth stages and therefore, it is needed to be investigated. In the present
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22 study, the effect of these chemicals alone and in combinations was evaluated on peach cv. ‘Spring Crest’
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24 during different growth stages (i.e. Cell division, Pit hardening and Cell enlargement stage).
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27 Materials and Methods

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29 This study was carried out at a private Orchard (long. 72° 21' 45.54" E, lat. 34° 46' 46.20" N Swat,
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31 Khyber pakhtunkhwa, Pakistan). Total of twenty-seven, eight years old trees of Peach cv. Spring crest
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having uniform vigor and health were selected for this study. Different concentrations and combinations of
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36 Calcium chloride and putrescine were applied at three stages of fruit growth and development (i.e. Cell
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division, Pit hardening and Cell enlargement stage). Each treatment was replicated thrice. Following
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40 treatments were used in the experiment.
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44 TREATMNETS BIO-STIMULANTS
45 T1 CONTROL (sprayed with water only)
46 T2 PUT 2Mm
T3 PUT 3mm
47 T4 CaCl2 0.75%
48 T5 CaCl2 1%
49 T6 PUT2mM +CaCl2 0.75%
T7 PUT2mM+CaCl2 1%
50 T8 PUT3mM +CaCl2 0.75%
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T9 PUT3mM+CaCl2 1%
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3 Fruits were harvested at maturity and stored in plastic crates at ambient temperature for 11 days.
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5 Laboratory work was carried out every second day in the Postharvest Laboratory, Department of
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7 Horticulture PMAS Arid Agriculture University Rawalpindi.
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Physical Quality Parameters:
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12 A sample of 10 mature fruits was taken for the measurement of physical quality parameters including
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14 size(mm), weight(gm), pulp to stone ratio and firmness was determined with a digital penetrometer (Model
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16 BK020-Wel. Newzealand)equipped with 8mm plunger.For the weight loss % following formula was used.
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18 Weight loss (%) = [(A−B)/A] x 100
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20 A= weight of fruit when harvested
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22 The B= weight of fruit after storage intervals.
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24 The method described by Abbasi(1996) was used for measuring ethylene synthesis.The affect of
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treatments on the changes in skin color of peach fruits was found out using chromameter(CR-300,
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Minolta). Skin color includes L*(higher positive values show lightness while negative values show
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darkness), a*(positive values shows redness while negative values shows greenish) and b*(blue color is
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33 indicated by negative readings while yellowness is indicated by high positive values).

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35 Chemical Parameters:
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37 To analyze total soluble solids, sugars and titratable acidity, juice was extracted from the fruits used for
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39 assessment of firmness.The values of total soluble solids were calculated by using the procedure followed
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41 by (Dong et al., 2001). Reducing sugars and total sugars were analyzed by the procedure reported by
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43 Horwitz (1960), while non reducing sugars were calculated by the following formula given below.
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45 Percentage of Non-reducing sugars = Percentage of total sugars – [Percentage of reducing sugars x 0.95]
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For determination of titratable acidity,10ml peach juice and40ml, distilled water was added and then filtered
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for juice extraction. 2 to 5 drops of phenolphthalein were added to it. 10 ml aliquot was titrated against 0.1
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52 N NaOH till the appearance of permanent light pink color. The given formula was used to measure percent
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54 acidity as malic acid.
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56 % TA = (ml of NaOH use) (NaOH Normality) (Equivalent weight of malic acid)
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1
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3 (Volume of aliquot used)
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5 Ascorbic acid was measured by the technique explained by Hans (1992).
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8 Statistical analysis: For this study the experimental work.was formulated according to Was Factorial
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10 (RCBD), while the analysis of data were carried out by using Analysis of.Variance Techniques
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and.means.were. compared with the help of (LSD) at 5% level of significance as described by Chase and
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Bown (1997). The analysis of data was carried out using software statistix 8.1.
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19 Results
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21 Fruit size: Fruit size is considered as of great importance in accordance with fruit quality and yield of peach
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23 fruit. The results show that put2mM+Cacl21% has increased fruit diameter (62.757mm) followed by
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25 PUT2mM+CaCl20.75% and PUT3mM+CaCl21% having diameter (61.880mm) and (61.663mm)
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27 respectively as compared to control having fruit size (56.297) and other concentration and combination of
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29 CaCl2and PUT as evident from Table 1.
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31 Fruit Weight: Our results showed that the pre-harvest sprays of PUT and Cacl2 significantly increased the
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weight of fruit as compared to control as shown in Table 2. Same as fruit size the plants treated with
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36 PUT2mM+Cacl21% has attained a maximum weight of (140.67 gm) followed by PUT2mM+CaCl20.5%
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and PUT3mM+CaCl21% having fruit weight (135.67gm) and (130.67gm) respectively. while minimum
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40 fruit weight of (123.33gm) was noted in peach fruits of untreated trees (Control Group sprayed with
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42 water).
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46 Pulp to Stone Ratio: Application of PUT and Cacl2 combination before harvest has a significant effect on
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48 increasing pulp to stone ratio of peach compared to control as shown in Table 3. Maximum pulp stone
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50 ratio was noted in treatment PUT2mm+Cacl2 having pulp to thestone ratio of (22.933), while minimum
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pulp stone ratio was noted in control (16.320).
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3 Weight loss Percentage: Our results showed that minimum weight loss was noted in Put2mM+Cacl21%
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5 which was (14.725%) followed by PUT2mM+CaCl20.5% and PUT3mM+CaCl21% having fruit weight
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7 (135.67gm) and (130.67gm) respectively. while highest weight loss was recorded in untreated (control)
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fruits having weight loss (22.708%) after 11 days of storage at ambient temperature as evidence from
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12 Table 4.
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14 Fruit firmness: Pre-harvest applications of calcium chloride and putrescine and their combinations have
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16 significantly delayed firmness as compared to control shown in Table 5. Fruits treated with
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18 Put2mM+Cacl21% has maintained higher fruit firmness after 11 days of storage at ambient temperature
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20 having firmness (52.183 N) followed by PUT2mM+CaCl20.75% having (47.011 N) and PUT 2mM having
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22 (43.890 N).whereas lowest fruit firmness was recorded in control (untreated) fruits having firmness (32.003
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24 N).
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Fruit Color: Color is one of the main factors in consideration of peach fruit quality. Data of L*, a* and b*
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values were taken from opposite sides of peach fruit with chromameter. L* value of peach fruit color
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decreased with increasing storage at ambient temperature. The highest value of L*while minimum a* and b*
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33 values were noted in Put2mM+Cacl21% treatment having L* value (67.362), a* values (10.53) and b* value
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35 (21.98),while lowest L* values and maximum a* and b* values were recorded in control which were
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37 (54.370) (16.72) and (29.96) respectively evidence from Table 6, 7 and 8.
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39 Ethylene Biosynthesis: Data regarding ethylene production is shown in Table 9, ethylene production was
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41 continuously increased up to seven days after harvest while showing aclimacteric peak on the7th day of
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43 storage at ambient temperature. Highest ethylene production at the end of the study was noted in control
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45 having ethylene production (45.567), while minimum was recorded in fruits treated with
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PUT2mM+Cacl21% having values (32.817). All the treatments have significant effect on ethylene
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production as compared to control.
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52 Total Soluble Solids (TSS): Total soluble solids of peach fruit continuously increased during storage at
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54 ambient temperature. Pre-harvest treatments had asignificant effect on TSS. Data regarding total soluble
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56 solid is presented in Table 10. Highest values of total soluble solids were recorded in control having TSS
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3 (12.003 ˚Brix), while minimum values were recorded in PUT2mM + Cacl2 1% having Total Soluble Solids
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5 (10.206 ˚Brix) followed by PUT2mM+CaCl20.75% and Cacl21% (10.433 ˚Brix) and (10.689 ˚Brix)
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7 respectively.
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Titratable Acidity: High values of titratable acidity were maintained by fruits treated with pre-harvest
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12 application of PUT2mM+Cacl21% at up to the end of storage having titratable acidity (1.1436%) followed
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14 by PUT2mM+CaCl20.75% and PUT3mM+CaCl21% treatments having titratable acidity (1.0301%) and
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16 (0.9509%) respectively. while lowest titratable acidity was noted in control (0.6376%) as shown in Table
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18 11.
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20 Sugars. Sugars have a great importance in determining the fruit quality and maturity. Glucose,
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22 fructose,and sucrose are the main sugars present in peach fruit. Sucrose is non-reducing sugar, while
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24 glucose and fructose are vital reducing sugars. The changing maturity stages change the sugars quantity.
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Reducing sugars: Minimum reducing sugars at the end of storage at ambient temperature where noted in
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PUT2mM+Cacl21% (1.4397%) followed by PUT2mM+CaCl20.5% having reducing sugars (1.5311%)
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while maximum reducing sugars (1.9428%) was noted in control (Table 12).
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33 Total Sugars: A gradual increase in the values of total sugars was noted throughout storage at ambient
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35 temperature. maximum values of total sugars were noted in control or untreated fruits having total sugars
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37 (6.1750%) while lowest values were found in PUT2mM+Cacl21% and PUT3mM+Cacl20.75% having
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39 total sugar contents of (5.3917%) and (5.50%) respectively (Table 13).
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41 Non-reducing Sugars: Nonreducing sugars content was calculated from reducing and total sugars.
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43 Nonreducing sugars also increased gradually during storage at ambient temperature for all the fruit
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45 samples. There was nonsignificant difference noted between control and PUT 3mM treatment having non-
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reducing sugars (4.3320%) and (4.4221%) respectively. The minimum values of nonreducing sugars
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content were noted in PUT3mM+Cacl20.75% (3.9323%) followed by PUT2mM+Cacl21% having sugar
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52 content (4.0239%) as shown in Table 14.
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54 Ascorbic Acid: Ascorbic acid is of great importance in quality of fruits and vegetables. Ascorbic acids
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56 decreased gradually with in storage at ambient temperature as evident from Table 15. However, Cacl2 and
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3 PUT treatment before harvest alone or in combination significantly maintained maximum ascorbic acid in
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5 the peach fruit. Higher values of ascorbic acids contents were noted in PUT2mM+Cacl21% having ascorbic
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7 acids (4.4601mg/100gm) followed by PUT2mM+CaCl20.75% having ascorbic acids (4.4601mg/100gm) and
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(4.2239mg/100gm) respectively. While minimum values of ascorbic acid contents were recorded in control
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12 (3.3123mg/100gm).
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16 Discussion
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19 Calcium influences endogenous growth regulators (Bangerth, 1979) like cytokinin which could make the
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21 pericarp walls thicker (Leopold and Kriedeman., 1975). Valero et al., (2002) reported that polyamines are
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23 essential for the growth of cell and the number of cells increases within the time of rapid cell production.
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25 Increase in fresh weight of fruit because of calcium application enhances the cell wall thickness
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27 and increases the pectin amount (khalajet al., 2017).Moreover, the Putrescine being a polyamine has a
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29 function of cell enlargement thus accelerating cell growth (Valero et al., 2002). Increase in pulp to the
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31 stone ratio by applying growth regulators like putrescine and calcium chloride is due to its effect on
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maximizing cell size and cell division and therefore increasing size and weight of fruit.
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36 Physiological weight loss is one of the major issues of post-harvest storage of fruits. The putrescine
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application prevents weight loss possibly due to its effect on minimizing removal of waxes from the skin
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40 that is same as water exchange from an upper layer in mandarin (Schirra and D’Hallewin, 1997). Calcium
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42 helps in controlling weight loss because it has been reported to maximize the integrity of membrane, lower
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44 down respiration and softening (Sohail et al., 2015).
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46 Effect of polyamines could increase fruit firmness due to their bonding with pectin in cell wall
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48 resulting physically stable cell wall (Khosroshahi et al., 2007). These bonds prevent or slow down the
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50 activity of wall- demeaning enzymes like pectinesterase, pectinmethylesterase,and polygalacturonase and
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maintain the firmness of fruit at storage (Valero et al., 2002).
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55 The lightness of fruit skin is of great concern because the freshness of produce is donated by higher
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3 values of L*(Ayala-silva et al., 2005). Singh (2005) stated that color development was reduced in mango
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5 fruit because of polyamines application as PUT application has the potentiality to sustain the color of fruit
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7 by minimizing chlorophyll content degradation and by slowing down the process of fruit senescence.
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Minimum changes of lightness in calcium-treated fruit might be due to the truth that calcium maximizes the
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12 resistance of cell wall and tissues against the enzymes produced by fungi and bacteria and thus results in
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14 delaying the ripening by sustaining the power of tissue (Sams et al., 1993; Hong and Lee, 1999).Effect of
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16 PUT on slowing down the increase in values of a* and b* might be due to resulting in less loss of water, less
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18 chilling injury and delayed maturation (Tareen et al., 2012).
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20 In climacteric fruits, ethylene has been reported as a major ripening regulator (Hayama et al., 2006).
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22 Both PAs and ethylene have the same precursor i.e. S-adenosyl methionine (SAM), thus polyamines
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24 biosynthesis compete for the common precursor and therefore, prohibits ethylene biosynthesis (Pandy et al.,
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2000), as both have opposite effect on fruit ripening and senescence. Calcium salts can maintain the
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integrity and stability of cell wall by minimizing the electrolyte leakage which results in lowering down the
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respiration rate and ethylene concentration of an ethylene concentration in fruits (Mortazavi et al., 2007).
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33 Khan et al. (2008) reported that PUT application significantly decreased the TSS contents and thus
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35 slow down the ripening process in plum fruits. This might be due to the low conversion of starch into sugars
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37 (Ali et al., 2014). Maximum TSS in control fruit may be due to increased weight loss, maximum metabolic
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39 activities and maximum conversion of starch into sugars resulting in absence of starch which is the reason
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41 of higher TSS (Mohsen, 2011).
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43 Titratable acidity depends on organic acid content present in fruit. Organic acids like
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45 malic, citric and quinic acid are present in fruits. This has wide effect on fruits flavor. The titratable acidity
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of fruits slowly decreased with increasing storage at ambient temperature (Ali et al., 2014). The trend of
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decreasing titratable acidity is due to the fast ripening of fruits and organic acid utilization by fruits
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52 (Bhattarai and Gautam, 2006). Manganaris et al. (2007) stated that calcium treatment helps maintain
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54 organic acids and slow down the enzymatic activity of fruits. maximum titratable acidity in fruits treated
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56 with PUT might be due to the fact that PUT treatment maintains the radicals of free scavengers of fruit
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1
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3 (Drolet et al., 1986).and also slowdown ethylene production, Therefore decrease the metabolic activities
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5 resulting in greater values of titratable acidity against control fruit (Serranoet al., 2003).
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7 Fast metabolic activities and increased loss of moisture during ambient temperature
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storage which results in the conversion of starch into sugars might be the reason for higher values of
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12 reducing sugars in control fruits as compared to CaCl2 and PUT treated fruits. Hydrolyzing enzymes which
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14 convert starch into sugars were noted to be inactivated with theCacl2 application (Gupta et al., 2011).The
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16 lower amount of reducing sugars in fruits treated with PAs in comparison to control might be due to the
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18 low rate of starch conversion into sugars. Our results are in line with the findings of Malik and Singh,
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20 (2006) who noted sugar content in mango fruit was decreased because of PUT application. Our results can
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22 also be related to the findings of Raja et al. (2015), who stated that CaCl2 application resulted in reduced
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24 sugars. Yaman and Bayoindirli, (2002) reported that bio-stimulants resulted in low respiration rate, low
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production of ethylene and metabolic activities which in turn slow down the increase in total sugars. Ca
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slows down the activity of enzymes which are involved in hydrolysis and ultimately reduce the sugar
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concentration (Raja et al., 2015). PUT treatment decreased sugar contents in peach fruit and ultimately
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33 reduce the fruit ripening process.

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35 PUT effect on reducing the respiration rate and metabolic activities might be the reason for
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37 maximum ascorbic acid. Higher values of ascorbic acid in Cacl2 treated fruits might be due to it delayed
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39 the fast oxidation of ascorbic acids in peach fruit (Sohail et al., 2015).
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41 This study showed that all the treatments were significantly effective in improving and
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43 maintaining the quality of peach fruit as compared to control.PUT2mM+Cacl21% maintained the quality
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45 having a minimum loss in weight and firmness, less ethylene production, least decline in acidity, ascorbic
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acid contents and delayed changes in skin color and maintained total soluble solids and sugars. Study of
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reactions of bio stimulants to understand their physio chemical effect on fruits is recommended.
51
52 Combination of bio-stimulants in contrast with some other than these may be more beneficial if tried in the
53
54 future.
55
56
57
58
59
1
2
3 References
4
5 Fruit, Vegetables and Condiments Statistics Of Pakistan (2014-15). Peach production and area. Retrieved
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14 Ali, I., N. A. Abbasi and I. A. Hafiz 2014. Physiological response and quality attributes of peach fruit CV.
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50 Chase, W. and F. Bown. 1997. General Statistics. 3 rd Ed. John Willey and Sons. Inc. NY. p. 491-523.
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3 Drolet, G., E. B. Dumbroff, R. L. Legge and J. E. Thompsom. 1986. Radical scavenging properties of
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12 Hans, Y. S. H. 1992. The guide book of food chemical experiments, Pekin Agricultural University Press.,
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20 Hong, J. H. and S. K. Lee. 1999. Effect of calcium treatment on tomato fruit ripening. J. Lorean Soc. Hort.
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24 Horwitz, W. 1960. Official and tentative methods of analysis. Ed. 9. Association of Official Agricultural
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Johnson, R. S., 2008. Nutrient and water requirements of peach trees. In: Lyne D R & D Bassi,(eds).
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35 Khalaj, k., N. Ahmadi and M. K. souri. 2017. Improvement of Postharvest Quality of Asian
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37 PearFruits by Foliar Application of Boron and Calcium. J. Horticultarea.,3(1): 15.
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39 Khalifa, R. K. M., M. H. Omaima and H. A. E. Khair. 2009. Influence of foliar spraying with boron and
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3 Khosroshahi, M. R. Z., M. Esna-Ashari and A. Ershadi. 2007. Effect of exogenous putrescine on the post-
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5 harvest life of strawberry (Fragaria ananassa Duch.) fruit, cultivar Selva. Sci. Hortic., 114 (1): 27-
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7 32.
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Leopold, A. C.,and P. E. Kriedeman. 1975. Plant growth and development. 2nd ed. McGraw-Hill, Inc.,
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12 New York, NY. 545 pp.
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14 Malik, A. U.,and Z. Singh. 2006. Improved fruit retention, yield and fruit quality in mango with
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16 exogenous application of polyamines. Sci. Horti., 110 (2): 167-174.
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18 Malik, A.U.,and Z. Singh. 2003. Exogenous application of putrescine effect mango shelf life and fruit
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20 quality. Acta Hort., 627: 121-128.
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22 Malik, A.U., Z. Sing, and S. S. Dhaliwal, 2003. Exogenous application of putrescine affects mango fruit
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24 quality and shelf life. Acta Hort., 628:121-127.

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application on tissue calcium concentration, quality attributes, theincidence of flesh browning and
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ev
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cell wall physicochemical aspects of peach fruits. Food Chemi., 100 (4): 1385-1392.
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33 Mohsen, A. T. 2011. Performance of peach and apricot fruits at cold storage and shelf life as affected by
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35 modified atmosphere packaging. American Eurasian J. Agric. Environ. Sci., 10 (5): 718-727.
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37 Mortazavi, N., R. Naderi, A. Khalighi, M. Babalar and H. Alizadeh. 2007. The effect of cytokinin and
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39 calcium on cut flower quality in rose (Rosa hybrida L.) cv. Illona. J. Food. Agric. Environ. Sci ., 5
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43 Naeem, M., M. Masroor, A. Khan and J. B. Morris. 2009. Agro botanical attributes nitrogen-fixation,
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45 enzyme activities and nutraceuticals of hyacinth bean (Lablab purpureus L.): A bio-functional
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medicinal legume. Am. J. Plant Physiol., 4 (2): 58-69
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Pandey, S., S. A. Ranade, P. K. Nagar and N. Kumar. 2000. Role of polyamine and ethylene as modulators
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3 Raja, R. H. S., Z. A. Bhat, A. R. Malik and R. H. Shafi. 2015. Interrelationship between fruit quality and
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5 pre-harvest calcium chloride treatment on peach Cv.'Shan-I-Punjab. Int. J. Agric. Environ.
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7 Biotechnol., 8 (1): 103-109.
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Robert, C., F. Soliva and O. B. Martın. 2003. New advances in extending the shelf life of fresh-cut fruits: a
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12 review. Trends Food Sci. Tech. 14: 341-353.
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14 Sams, C. E., S. W. Conway, J. A. Abbot, R. J. Lewis and N. Benshalom, 1993. Firmness and decay of
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16 apples following postharvest pressure infiltration of calcium and heat treatment. J. Am. Soci.
Fo
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18 Hortic. Sci., 118: 623-627.
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rP
20 Schirra, M. and G. D. Hallewin. 1997. Storage performance of Fortune mandarins following hot water
21
22 dips. Postharvest Bio. Technol., 10: 229–238.
23
ee
24
25 Serrano, M., D. Martinez-Romero, F. Guillen and D. Valero. 2003. Effects of exogenous putrescine on
26
rR
27 improving shelf life of four plum cultivar. Postharvest Biol Technol., 30:259-271.
28
29
Sohail, M., M. Ayub, S. A. Khalil, A. Zeb, F. Ullah, S. R. Afridi and R. Ullah. 2015. Effect of calcium
ev
30
31
32
chloride treatment on post-harvest quality of peach fruit during cold storage. Int. Food. Res. J., 22
iew
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34 (6): 2225-2229.
35
36 Tareen, M. J., N. A. Abbasi and I. A. Hafiz. 2012. Effect of salicylic acid treatments on storage life of
37
peach fruits cv. ‘Flordaking’. Pak. J. Bot., 44(1): 119-124.
On
38
39
40 Valero, Y. D., D. Martinez-Romero and M. Serrano. 2002. The role of polyaminesin the improvement of
41
ly
42 the shelf life of fruit. Trends in Food Sci. and Tech., 13: 228-234.
43
44 Yaman, O. and L. Bayoindirli. 2002. Effects of an edible coating and cold storage on shelf-life and quality
45
46 of cherries. Lebnsm.-Wiss.Und.Technol., 35: 46-150.
47
48
Yildirim, A. N. and F. Koyuncu. 2010. The effect of gibberellic acid application on
49
50
51
the cracking rate and fruit quality in the ‘0900 Ziraat’ sweet cherry
52
53 cultivar.Afr. J. Biotechnol., 9(38): 6307-6311.
54
55
56
57
58
59
1
2
3 Table 1: Effect of pre harvest spray of calcium chloride and putrescine on fruit size (diameter)
4 of peach fruit Cv. “Spring Crest” at ambient temperature
5 Treatments Means
6
7 Control 56.297 D
8
9 PUT 2mM 58.417 CD
10 PUT 3mM 58.913 B-D
11 CaCl20.75% 60.737 A-C
12
CaCl2 1% 60.580 A-C
13
14 PUT2mM+CaCl20.75% 61.880 AB
15 PUT2mM+ CaCl2 1% 62.757 A
16 PUT3mM+CaCl20.75% 59.687 BC
Fo
17
PUT3mM+CaCl21% 61.663 AB
18
19 Means not sharing a same letter are significantly different at P=0.05
rP
20
21
Table 2: Effect of pre harvest spray of calcium chloride and putrescine on fruit weight (gm) of peach fruit
22
Cv. “Spring Crest” at ambient temperature
23
ee
24 Treatments Means
25
Control 123.33 D
26
rR
27 PUT 2mM 132.67 BC

28 PUT 3mM 129.67 B-D
29 CaCl20.75% 126.67 CD
ev
30
CaCl2 1% 128.67 B-D
31
PUT2mM+CaCl20.75% 135.67 AB
32
iew
33 PUT2mM+ CaCl2 1% 140.67 A

34 PUT3mM+CaCl20.75% 127.33 CD
35
PUT3mM+CaCl21% 130.67 B-D
36
37 Means not sharing a same letter are significantly different at P=0.05
On
38
39
40
41
ly
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58 1
59
1
2
3
4
5 Table 3: Effect of pre harvest spray of calcium chloride and putrescine on pulp to stone ratio of peach
6 fruit Cv. “Spring Crest” at ambient temperature
7
8 Treatments Means
9
10 Control 16.320 C
11
PUT 2mM 17.883BC
12
13 PUT 3mM 19.967ABC
14
CaCl20.75% 19.200ABC
15
16 CaCl2 1% 18.100 BC
Fo
17
18 PUT2mM+CaCl20.75% 22.767A
19 PUT2mM+ CaCl2 1% 22.933A
rP
20 PUT3mM+CaCl20.75% 21.800AB
21
22 PUT3mM+CaCl21% 17.667 BC
23
ee
Treatments Means
24
25 Means sharing same letters are statistically significant at p ≤ 0.05
26
rR
27
28
29
ev
30
31
32
iew
33
34
35
36
37
On
38
39
40
41
ly
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58 2
59
1
2
3 Table 4: Effect of pre harvest spray of calcium chloride and putrescine on weight loss % of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6
Intervals
7 Treatments Means
0 day 3rd day 5th day 7th day 9th day 11th day
8
Fo
9 Control 0U 9.4033 RS 18.320 K-O 27.567 F-H 38.327 B 42.630 AB 22.708 A 42.6 42.630 A
10
11 PUT 2mM 0U 6.7700 ST 16.790 M-P 22.297 I-K 29.397 E-G 36.877 BC 18.688 B
rP
12
13 PUT 3mM 0U 7.5367 ST 15.583 N-P 21.447 J-L 30.552 EF 35.969 BC 18.515 B
ee
14
15 CaCl20.75% 0U 6.5333 ST 16.033 N-P 21.287 J-L 29.462 E-G 37.367 BC 18.447 B
16
rR
17
CaCl2 1% 0U 6.9900 ST 14.757 O-Q 20.460 J-M 28.752 FG 35.229 B-D 17.698 BC
18
ev
19
20 PUT2mM+CaCl20.75% 0U 5.1367 T 12.713 P-R 19.090 K-N 25.957 G-I 33.343 C-E 16.040 CD
CDE
iew
21
22 PUT2mM+CaCl2 1% 0U 4.7400 T 10.657 Q-S 17.297 L-O 24.390 H-J 31.267 D-F 14.725 D
23
24 PUT3mM+CaCl20.75% 0U 7.0567 ST 16.227 N-P 23.297 IJ 31.147 D-F 37.690 B 19.236 B
On
25
26 PUT3mM+CaCl21% 0U 6.8833 ST 14.730 O-Q 22.380 I-K 30.083 E-G 37.450 BC 18.588 B
27
ly
28
Means 0.0000 F F
6.7833 E 15.090 D 21.680 C 29.785 B 36.425 A
29
30
31 Means** within a column sharing same letters are statistically significant at p ≤ 0.05
32 Means** within a row sharing same letters are statistically significant at p ≤ 0.05
33
34
35
36
37
38
39
40
41
42
43 3
44
46
47
1
2
3 Table 5: Effect of pre harvest spray of calcium chloride and putrescine on fruit firmness(N) of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
Treatments 0 day 3rd day 5th day 7th day 9th day 11th day Means
7
8 Control 77.80F 48.70M 35.30P 17.32ST 9.50Y-a 3.40b 32.003G
Fo
9
10 PUT 2mM 93.16C 67.66H 50.35LM 29.09Q 16.33S-U 6.74a 43.890C
11
rP
12 PUT 3mM 83.36E 55.69J 43.80N 22.88R 12.72V-Y 7.51a 37.658F
13
ee
14 CaCl20.75% 82.37E 56.54J 42.16NO 23.53R 12.76V-X 8.49Za 37.643F
15
16
rR
CaCl2 1% 84.00E 60.47I 51.97KL 29.09Q 14.71T-V 8.82Za 41.509D
17
18 PUT2mM+CaCl20.75% 97.73B 67.99H 54.58JK 32.98P 18.99S 9.80X-a 47.011B
ev
19
20 PUT2mM+CaCl2 1% 104.27A 72.89G 61.29I 39.22O 22.94R 12.48V-Y 52.183A
iew
21
22 PUT3mM+CaCl20.75% 91.53CD 59.98I 40.33O 22.91R 11.34W-Z 6.70a 38.797F
23
24 PUT3mM+CaCl21% 89.86D 61.91I 40.53O 24.71R 13.99U-W 9.93X-a 40.154E
On
25
26
Means 89.343A 61.314B 46.701C 26.857D 14.809E 8.208F
27
ly
28
29
30
31
32
33
36
37
38
39
40
41
42
43 4
44
46
47
1
2
3 Table 6: Effect of pre harvest spray of calcium chloride and putrescine on color value L* of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
7 Treatments 0 day 3rd day 5th day 7th day 9th day 11th day Means
8
Fo
9 Control 64.063D-K 60.140I-R 55.693P-U 51.263U-W 48.720VW 46.340W 54.370E
10 PUT 2mM 64.610D-K 64.170D-K 61.290G-N 59.757J-R 57.600L-T 56.263N-U 60.615C
11
rP
12 PUT 3mM 67.593B-E 63.960D-K 60.620I-Q 58.243L-T 57.277M-T 55.577Q-U 60.545C
13 CaCl20.75% 65.947C-H 64.227D-K 62.267F-M 60.930H-O 58.353L-T 54.147S-U 60.978C
ee
14
15 CaCl2 1% 62.477E-L 60.160I-R 58.110L-T 56.027O-U 55.240R-U 53.197T-V 57.535D
16
rR
17 PUT2mM+CaCl20.75% 65.260D-I 61.253G-N 60.353I-R 58.503L-S 57.780L-T 53.837S-V 59.498CD
18
ev
19 PUT2mM+ CaCl2 1 76.187A 71.200AB 68.983B-D 66.910B-F 62.170F-M 58.720L-S 67.362A
20
iew
21 PUT3mM+CaCl20.75% 70.480BC 68.730B-D 64.887D-J 61.860F-M 59.567K-R 56.600N-T 63.687B
22
23 PUT3mM+CaCl21% 66.110B-G 62.630E-L 60.743I-P 58.357L-S 56.003O-U 53.817S-V 59.610CD
24
On
25 Means 66.970A 64.052B 61.439C 59.094D 56.968E 54.277F
26
27
Means** within a column sharing same letters are statistically significant at p ≤ 0.05
ly
28
30
31
32
33
34
35
36
37
38
39
40
41
42
43 5
44
46
47
1
2
3 Table 7: Effect of pre harvest spray of calcium chloride and putrescine on color value a* of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
7 Treatments Means
0 day 3rd day 5th day 7th day 9th day 11th day
8
Fo
Control 9.950L-R 13.540F-L 15.860C-I 18.747A-E 19.450A-D 22.730A 16.713A
9
10 PUT 2mM 9.463L-R 10.20K-R 11.020J-Q 15.323D-J 17.367B-G 19.877A-C 13.875BC
11
rP
12
PUT 3mM 8.837N-S 11.173J-P 12.267H-O 16.090C-H 17.203B-G 20.913AB 14.414B
13
ee
14
CaCl20.75% 7.203P-T 10.957J-Q 13.330G-M 16.030 C-H 17.840B-F 19.450A-D 14.135B
15
16
rR
17 CaCl2 1% 7.890O-T 11.483I-P 14.370E-K 16.850B-G 18.017B-E 17.983B-E 14.432B
18
ev
19 PUT2mM+CaCl20.75% 7.517P-T 9.093M-S 11.263J-P 11.030J-Q 16.510C-H 18.113B-E 12.254CD
20
iew
21 PUT2mM+CaCl2 1% 3.703T 6.757Q-T 9.177L-S 11.163J-P 15.063E-J 17.573B-G 10.573D
22
23
PUT3mM+CaCl20.75% 5.037ST 6.297R-T 10.417K-R 13.497F-L 14.380E-K 17.083B-G 11.118D
24
On
25
26 PUT3mM+CaCl21% 6.177R-T 7.150P-T 10.263K-R 12.273H-N 15.077D-J 18.177B-E 11.519D
27
ly
28 Means 7.309F 9.628E 11.996D 14.556C 16.767B 19.100A
29
32
33
34
35
36
37
38
39
40
41
42
43 6
44
46
47
1
2
3 Table 8: Effect of pre harvest spray of calcium chloride and putrescine on color value b* of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
7 Treatments Means
0 day 3 day
rd 5 day
th 7th day 9th day 11th day
8
Fo
9 Control 17.407M-R 21.450I-Q 26.997F-L 34.127A-G 38.190A-C 41.537A 29.951A
10 PUT 2mM 15.183N-R 17.687M-R 22.700H-P 29.250C-I 33.600A-G 38.773AB 26.199B
11
rP
12
PUT 3mM 14.607O-R 19.330K-R 23.877H-N 28.453E-J 31.207B-H 34.173A-G 25.274BC
13
ee
14
15 CaCl20.75% 14.840O-R 18.928K-R 22.770H-P 30.410B-H 35.717A-F 37.623A-D 26.715AB
16
rR
17 CaCl2 1% 13.977P-R 17.847M-R 21.450I-Q 27.850F-K 32.967A-G 36.823A-E 25.152BC
18
ev
19 PUT2mM+CaCl20.75% 12.437R 16.640N-R 19.577J-R 25.883G-M 31.000B-H 35.717A-F 23.542BC
20
iew
21
PUT2mM+ CaCl2 1% 12.287R 14.940N-R 18.757L-R 27.000F-L 28.520E-I 30.410B-H 21.986C
22
23
PUT3mM+CaCl20.75% 13.517QR 16.073N-R 19.553J-R 26.927F-L 29.130D-I 33.827A-G 23.171BC
24
On
25
26 PUT3mM+CaCl21% 13.087QR 18.200L-R 23.443H-O 29.930B-I 34.270A-G 38.830AB 26.293B
27 Means 14.149F 17.899E 22.125D 28.870C 32.733B 36.413A
ly
28
29
Means** within a row sharing same letters are statistically significant at p ≤ 0.05
31
32
33
34
35
36
37
38
39
40
41
42
43 7
44
46
47
1
2
3 Table 9: Effect of pre harvest spray of calcium chloride and putrescine on Ethylene biosynthesis of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
8
Fo
Control 9.467R 32.133OP 49.433E-I 69.000A 59.833B-D 53.533D-F 45.567A
9
10 PUT 2mM 8.767R 27.900PQ 42.567J-N 59.733B-D 50.933M-O 44.533G-L 39.072B
11
rP
12 PUT 3mM 7.167R 27.233PQ 42.433J-N 61.333B 50.767E-H 42.500 J-N 38.572B
13
ee
14 CaCl20.75% 8.500R 25.967PQ 44.267H-L 60.567BC 48.900E-J 43.533I-M 38.622B
15
16
rR
CaCl2 1% 7.233R 24.800Q 43.467I-M 60.800BC 50.533E-H 43.800 I-M 38.439B
17
18 PUT2mM+CaCl20.75% 6.500R 23.333Q 40.033L-N 59.167B-D 47.867F-K 41.533K-N 36.406C
ev
19
20 PUT2mM+ CaCl2 1% 4.733R 21.600 Q 37.533M-O 54.600C-E 41.800K-N 36.633NO 32.817D
iew
21
PUT3mM+CaCl20.75% 5.500R 23.300 Q 44.367H-L 63.633AB 51.133E-G 40.733L-N 38.111B
22
23
PUT3mM+CaCl21% 5.200R 25.267Q 44.300H-L 60.833BC 51.533EF 41.967K-N 38.183B
24
On
25 Means 7.007E 25.726D 43.156C 61.074A 50.367B 43.196C
26
27
ly
30
31
32
33
34
35
36
37
38
39
40
41
42
43 8
44
46
47
1
2
3 Table 10: Effect of pre harvest spray of calcium chloride and putrescine on Total soluble solids (oBrix) of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
7 Treatments
0 day 3 day
rd 5 day
th 7th day 9th day 11th day
Means
8
Control 9.500Q-V 10.533L-N 11.367D-I 11.967AB 12.367A 12.033AB 11.294A
Fo
9
10
11 PUT 2mM 9.100V-X 9.600Q-V 10.433M-O 11.233F-J 11.767B-E 11.933A-C 10.678C
rP
12
13 PUT 3mM 9.200V-X 9.900P-S 10.733J-M 11.333E-I 11.733B-F 11.867A-D 10.794BC
ee
14
15 CaCl20.75% 9.400S-X 10.133N-P 10.933H-M 11.567B-G 11.867A-D 11.933A-C 10.972B
16
rR
17
CaCl2 1% 9.367T-X 9.733P-U 10.533L-N 11.133G-K 11.567B-G 11.800B-E 10.689C
18
ev
19
PUT2mM+CaCl20.75% 8.967WX 9.433R-W 10.133N-P 10.933H-M 11.400D-H 11.733B-F 10.433D
20
iew
21
22 PUT2mM+ CaCl2 1% 8.900X 9.267U-X 9.933O-R 10.733J-M 11.000H-L 11.400D-H 10.206E
23
24 PUT3mM+CaCl20.75% 9.233U-X 9.833P-T 10.633K-N 11.367D-I 11.633B-G 12.033AB 10.789BC
On
25
26 PUT3mM+CaCl21% 9.133V-X 9.967O-Q 10.867I-M 11.433C-H 11.633B-G 11.967AB 10.833BC
27
ly
28
Means 9.200F 9.822E 10.619D 11.300C 11.663B 11.856A
29
30
33
34
35
36
37
38
39
40
41
42
43 9
44
46
47
1
2
3 Table 11: Effect of pre harvest spray of calcium chloride and putrescine on Titratable acidity % of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
8
Fo
9 Control 1.0553F-H 0.8700J-N 0.6633R-U 0.4800Y-a 0.4067ab 0.3500b 0.6376G
10
11 PUT 2mM 1.4747AB 1.0610F-H 0.8133M-O 0.6767Q-T 0.6900P-T 0.5070X-a 0.8704D
rP
12
PUT 3mM 1.2640D 1.0767E-G 0.7800M-Q 0.6400S-V 0.5770T-Y 0.5533U-Z 0.8152E
13
ee
14 CaCl20.75% 1.1083EF 0.9767G-J 0.8457K-O 0.5900T-Y 0.5867T-Y 0.4600Z-b 0.7612F
15
16
rR
CaCl2 1% 1.3917BC 1.0800E-G 0.8000M-P 0.6233S-W 0.5600U-Z 0.5267V-Z 0.8303DE
17
18 PUT2mM+CaCl20.75% 1.4707AB 1.2797 CD 1.0033F-I 0.8700J-N 0.8267L-O 0.7300 O-S 1.0301B
ev
19
20 PUT2mM+CaCl2 1% 1.5473A 1.3857BC 1.1783DE 0.9467H-K 0.9300I-L 0.8733J-N 1.1436A
iew
21
22 PUT3mM+CaCl20.75% 1.2293D 0.9333I-L 0.8933I-M 0.7300 O-S 0.6100 T-X 0.5167 W-a 0.8188E
23
PUT3mM+CaCl21% 1.2680D 1.0817E-G 0.9800 G-J 0.7657N-R 0.8233L-O 0.7867M-Q 0.9509C
24
On
25
Means 1.3121A 1.0827B 0.8841C 0.7025D 0.6678D 0.5893E
26
27
ly
30
31
32
33
34
35
36
37
38
39
40
41
42
43 10
44
46
47
1
2
3 Table 12: Effect of pre harvest spray of calcium chloride and putrescine on reducing sugar % of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
8 Control 1.0833O-U 1.2783M-Q 1.7117H-J 2.3400B-E 2.7300A 2.5133A-D 1.9428A
Fo
9
10 PUT 2mM 0.8667T-V 1.0617O-V 1.4300J-N 1.7767G-I 2.4483A-E 2.5133A-D 1.6828BC
11
rP
12 PUT 3mM 0.9750R-V 1.0183Q-V 1.3217L-P 2.0367FG 2.2317D-F 2.4917A-D 1.6792BC
13
ee
14 CaCl20.75% 0.9533R-V 0.9100S-V 1.3483K-O 1.8417GH 2.2750C-F 2.3400B-E 1.6114CD
15
16 CaCl2 1% 0.9317R-V 1.1050O-T 1.3217L-P 1.8700GH 2.5567A-C 2.3617B-E 1.6911BC
rR
17
PUT2mM+CaCl20.75% 0.8017UV 0.9317R-V 1.1917N-S 1.6250H-K 2.2533D-F 2.3833B-E 1.5311DE
18
ev
19
PUT2mM+ CaCl2 1% 0.7800V 0.8667T-V 1.2133N-R 1.5817H-L 2.0300FG 2.1667EF 1.4397E
20
iew
21 PUT3mM+CaCl20.75% 0.8450T-V 0.9967Q-V 1.5167I-M 1.5817H-L 2.3833B-E 2.5783AB 1.6503BCD
22
23 PUT3mM+CaCl21% 0.8233T-V 1.0400P-V 1.4517J-N 2.0083FG 2.4700A-D 2.6000AB 1.7322B
24
On
25 Means 0.8956E 1.0231D 1.3896C 1.8513B 2.3754A 2.4387A
26
27
ly
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43 11
44
46
47
1
2
3 Table 13: Effect of pre harvest spray of calcium chloride and putrescine on Total sugar % of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
8
Control 4.8500K-P 5.3500H-P 5.8333D-M 6.6167A-H 7.6000A 6.8000A-F 6.1750A
Fo
9
10 PUT 2mM 4.5833M-P 4.8333K-P 5.3833G-P 6.0500C-K 7.2000A-C 6.8000A-F 5.8083AB
11
rP
12 PUT 3mM 5.0000J-P 5.1833I-P 5.1667I-P 5.8667D-L 6.4167A-I 7.4000AB 5.8389AB
13
ee
14 CaCl20.75% 4.3500OP 4.8500K-P 5.5333F-O 6.2500B-J 6.8167A-E 7.4000AB 5.8667AB
15
16 CaCl2 1% 4.8333K-P 5.2000I-P 5.5333F-O 5.8833D-L 6.6167A-H 7.0167A-D 5.8472AB
rR
17
18 PUT2mM+CaCl20.75% 4.5167N-P 4.7167L-P 5.3667G-P 5.7000E-N 6.4333A-I 7.2000A-C 5.6556AB
ev
19
PUT2mM+ CaCl2 1% 4.2167P 4.5667M-P 5.1833I-P 5.7000E-N 6.0500C-K 6.6333A-G 5.3917B
20
iew
21
PUT3mM+CaCl20.75% 4.2333P 5.1667I-P 5.2167I-P 5.5167G-O 6.2500B-J 6.6167A-H 5.5000B
22
23 PUT3mM+CaCl21% 4.6833L-P 5.1667I-P 5.3500H-P 5.7167E-N 6.4333A-I 7.0000A-D 5.7250AB
24
On
25 Means 4.5852D 5.0037CD 5.3963C 5.9222B 6.6463A 6.9852A
26
27
ly
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43 12
44
46
47
1
2
3 Table 14: Effect of pre harvest spray of calcium chloride and putrescine on Non reducing sugar % of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
8 Control 3.8208B-D 4.1344A-D 4.2073A-D 4.3937A-D 5.0066AB 4.4290A-D 4.3320A
Fo
9
10 PUT 2mM 3.7600B-D 3.8249B-D 4.0248A-D 4.3622A-D 4.8741AB 4.4123A-D 4.2097A
11
rP
12 PUT 3mM 4.0588A-D 4.3960A-D 4.8168AB 3.9318A-D 4.2966A-D 5.0329AB 4.4221A
13
ee
14 CaCl20.75% 3.4443D 4.3022A-D 4.2572A-D 4.5004A-D 4.6554A-D 5.1770A 4.3894A
15
16 CaCl2 1% 3.9483A-D 4.1503A-D 4.2777A-D 4.1132A-D 4.1878A-D 4.7731A-C 4.2417A
rR
17
PUT2mM+CaCl20.75% 3.7551B-D 3.8316B-D 4.2334A-D 4.1563A-D 4.2927A-D 4.9358AB 4.2008A
18
ev
19 PUT2mM+ CaCl2 1% 3.4757CD 3.7433B-D 4.0307A-D 4.1974A-D 4.1215A-D 4.5750A-D 4.0239A
20
iew
21 PUT3mM+CaCl20.75% 3.4307D 4.2198A-D 3.7758B-D 4.0141A-D 3.9858A-D 4.1673A-D 3.9323A
22
23 PUT3mM+CaCl21% 3.9012A-D 4.1787A-D 3.9709A-D 3.8087B-D 4.0868A-D 4.5300A-D 4.0794A
24
On
25 Means 3.7328C 4.0868BC 4.1772B 4.1642BC 4.3897AB 4.6703A
26
ly
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43 13
44
46
47
1
2
3 Table 15: Effect of pre harvest spray of calcium chloride and putrescine on Ascorbic acids (mg/100gm) of peach fruit Cv. “Spring Crest” at ambient
4 temperature
5
6 Intervals
8 Control 4.3610 H-J 3.9350L-N 3.4462R-U 2.9983X-a 2.6703b-e 2.4630e 3.3123G
Fo
9
10 PUT 2mM 5.1137 C 4.5557 F-I 4.1257 J-L 3.6650N-S 3.1130V-Z 2.8057Z-d 3.8964C
11
rP
12 PUT 3mM 4.7047E-G 4.3070 IJ 3.9173L-O 3.6083O-T 3.2123U-X 2.8557Y-c 3.7676DE
13
ee
14 CaCl20.75% 4.7047E-G 4.1497J-L 3.7687M-Q 3.1680U-Y 2.8453Z-c 2.5073de 3.5003F
15
CaCl2 1% 4.9203C-E 4.3480H-J 3.8887L-P 3.3327T-W 2.9810X-b 2.9367X-b 3.7346E
16
rR
17
PUT2mM+CaCl20.75% 5.5947B 4.9203C-E 4.4157G-J 3.9863K-M 3.4097S-V 3.0167X-a 4.2239B
18
ev
19 PUT2mM+CaCl2 1% 5.9883A 5.2340C 4.7727D-F 4.1083J-L 3.5837P-T 3.0733W-Z 4.4601A
20
iew
21 PUT3mM+CaCl20.75% 5.0417CD 4.6273E-H 4.2700I-K 3.7367M-R 3.2297U-X 2.7383a-e 3.9406C
22
23 PUT3mM+CaCl21% 5.1750C 4.7003E-G 4.1287J-L 3.5657Q-T 3.0057X-a 2.6150c-e 3.8651CD
24
On
25 Means 5.0513A 4.5308B 4.0815C 3.5744D 3.1167E 2.7791F
26
27
ly
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43 14
44
46
47
1
2
3 Table 16. Relevant research on effect of calcium chloride and putrescine on different fruits
4 Authors Crop/Varety Concentrations Findings
5
6 Sajid et al. 2014 Pear/ Le Conte CaCl2 9 % Reduced fruit spoilage,
fruit weight loss
7 Maintained PE activity
8
9 Mirdehghan and Pomegranate/ Malas Yazdi, CaCl2 2 % Reduced chilling injury
Ghotbi, 2014 Malas Ashkezar
10
11 Sohail et al., 2015 Peach CaCl2 3 % Increased ascorbic acid
12 contents,
Total phenolics contents
13 Reduced relative electrical
14 conductivity
15 Five weeks storage
16
Fo
Hossein et al. 2013 Apricot PUT 4 mM Maintained titratable acridity,
17 Ascorbic acid,
18 Total phenolic contents,
19 Antioxidant activity
rP
20 Razzaq et al. 2014 Mango/ Samar Bahisht Chaunsa PUT 2 mM Retorted production of ethylene
21 Concealed cell wall enzymes’
22 activities.
Better fruit quality
23
ee
maintainanace
24
25 Yang et al., 2016 Kiwi PUT 2 mM Decreased ethylene production
Maintained fruit quality
26
rR
Alleviated chilling injury

27 * The following year. **No information in the literature.
28
29
ev
30
31
32
iew
33
34
35
36
37
On
38
39
40
41
ly
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58 15
59

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International Journal of Fruit Science

Journal: International Journal of Fruit Science

Manuscript Type: Original Article

Date Submitted by the

Keywords: calcium chloride, putrescine, physio-chemical characteristics, fruit growth

URL: https://mc.manuscriptcentral.com/ijfs E-mail: pread1@unl.edu

27 Materials and Methods

33 indicated by negative readings while yellowness is indicated by high positive values).

33 reduce the fruit ripening process.

24 In Proc. Fla. State Hort. Soc., 118: 253-257.

Chemists, Washington, D. C., p. 314-320.

24 quality and shelf life. Acta Hort., 628:121-127.

27 PUT 2mM 132.67 BC

33 PUT2mM+ CaCl2 1% 140.67 A

Alleviated chilling injury

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