Application of Calcium Chloride at Different Phenological Stages Alleviates Chilling Injury and Delays Climacteric Ripening in Peach Fruit during Low-Temperature Storage

Figures & data

Table 1. Effects of different treatments of calcium chloride on peach fruit physical characteristics at harvest in the year 2011 and 2012

	Fruit Weight (g)		Diameter (mm)		Pulp:stone		Harvesting dates		Yield (Kg)
	2011	2012	2011	2012	2011	2012	2011	2012	2011	2012
Control	123.3 B	106.7 B	57.1 B	54.4 B	9.3 B	9.9 B	0	0	49.1 B	43.2 B
CaCl2 1%	148.3 A	120.6 A	65.9 A	59.2 A	13.9 A	13.1 A	0	0	61.4 A	48.2 A
CaCl2 2%	123.9 B	108.9 B	57.1 B	55.1 B	9.8 B	11.0 B	0	0	32.0 C	30.5 C
CaCl2 3%	125.0 B	107.2 B	56.4 B	55.2 B	9.8 B	10.7 B	0	0	27.2 C	28.6 C
LSD	8.10	3.94	4.44	2.64	1.36	1.38			7.70	4.74

(+, days after, -, days before the control harvest date). Average of 3 replicates.Means within a column having same letters are statistically non significant using Least Significant Difference Test

Table 2. Effects of different treatments of calcium chloride on peach fruit physico-chemical characteristics at harvest in the year 2011 and 2012

	Fruit firmness (N)		TSS (^oBrix)		TA (%)		Ascorbic Acid (mg)
	2011	2012	2011	2012	2011	2012	2011	2012
Control	75.3 C	97.4 B	9.32 A	9.17 A	0.93 C	1.09 B	4.33 C	4.90 D
CaCl2 1%	96.5A	105.1 A	9.32 A	9.30 A	1.14 A	1.16 A	5.60 A	6.45 A
CaCl2 2%	85.1 B	98.2 B	9.37 A	9.33 A	1.03 B	1.10 B	4.83 B	5.40 C
CaCl2 3%	93.6 A	98.2 B	9.71 A	9.27 A	1.03 B	1.11 B	4.83 B	6.03 B
LSD	3.6472	4.4262	0.6420	0.4380	0.0438		0.3693	0.3224

Average of 3 replicates.Means within a column having same letters are statistically non significant using Least Significant Difference Test

Table 3. Effects of different treatments of calcium chloride on peach fruit physico-chemical characteristics at harvest in the year 2011 and 2012

	Fruit Peel Calcium Contents (%)		Fruit Pulp Calcium contents (%)
	2011	2012	2011	2012
Control	0.057 B	0.058 B	0.022 C	0.023 C
CaCl2 1%	0.069 A	0.069 A	0.025 B	0.028 B
CaCl2 2%	0.070 A	0.072 A	0.027 AB	0.029 AB
CaCl2 3%	0.070 A	0.071 A	0.029 A	0.031 A
LSD	2.256E-03	3.311E-03	2.909E-03	2.596E-03

Average of 3 replicates.Means within a column having same letters are statistically non significant using Least Significant Difference Test

Table 4. Soluble Solid Contents (SSC) Titratable acidity (TA) and Ascorbic acid (AA) in control and calcium chloride (CaCl₂) treated peach fruits during storage

		Firmness		Weight Loss	L			a*/b*
CaCl2% (Conc.)	Storage period (Weeks)	2011	2012	2011	2012	2011	2012	2011	2012
0	0	75.33± BC	97.43± AB	0.00 ± N	0.00 ± L	68.45± AB	72.47 ± A-D	0.17± HI	0.12 ± I
1	0	96.50 ± A	105.07 ± A	0.00 ± N	0.00 ± L	69.38 ± A	73.60 ± A	0.14 ± I	0.12 ± I
2	0	85.10± AB	98.20± AB	0.00 ± N	0.00 ± L	68.77± AB	72.99± AB	0.15 ± I	0.12 ± I
3	0	93.60 ± A	98.23± AB	0.00 ± N	0.00 ± L	68.23± AB	72.64± ABC	0.15 ± I	0.12 ± I
	Day 0	87.63A	99.73A	0.00 G	0.00 F	68.71A	72.93A	0.15 ± E	0.12E
0	1	36.35 ± F-I	75.67± CD	8.52± LM	6.09± KL	61.04 ± A-F	70.58 ± B-G	0.35± FG	0.14± HI
1	1	63.06± CD	82.00± BC	6.44 ± M	4.05± KL	69.44 ± A	72.35 ± A-E	0.23± GHI	0.12 ± I
2	1	50.55± DEF	90.00± ABC	6.78 ± M	5.23± KL	68.14± AB	69.42± FGH	0.29 ± F-I	0.13 ± I
3	1	44.60 ± E-H	82.67± BC	7.13 ± M	4.55± KL	64.18 ± A-D	72.29 ± A-E	0.31± FGH	0.12 ± I
	Week 1	48.64 ± B	82.58 ± B	7.22 F	4.98E	65.70AB	71.16B	0.30D	0.13E
0	2	31.94 ± H-K	45.67 ± E-H	13.27± HIJ	17.06 ± G-J	57.79 ± C-G	70.16 ± C-H	0.40 ± C-F	0.33± EF
1	2	57.15± DE	63.67± DE	10.66± KL	9.66± JK	69.10± AB	72.05 ± A-E	0.31± FGH	0.20± GHI
2	2	50.37± DEF	49.00± EFG	11.54± JK	15.18± HIJ	63.48± AE	69.98 ± D-H	0.39± EF	0.31± EFG
3	2	47.05± EFG	57.67± DEF	11.84± JK	14.11± IJ	60.95 ± A-G	71.92 ± A-F	0.36± EFG	0.31± EFG
	Week 2	46.63B	54.00 C	11.83E	14.00D	62.83BC	71.03B	0.36 C	0.29D
0	3	18.43 ± K-N	30.33± HIJ	18.74 ± E	24.78 ± B-F	54.80± EFG	69.84 ± E-H	0.41 ± B-F	0.47± BCD
1	3	33.40 ± G-J	43.33 ± F-I	12.71± IJK	18.79 ± F-I	66.61± ABC	70.88 ± B-G	0.31± FGH	0.24± FGH
2	3	27.25 ± I-M	39.00 ± G-J	13.66± HIJ	19.92 ± E-I	62.88 ± A-E	69.16± GHI	0.41 ± B-F	0.46± BCD
3	3	29.03 ± I-L	36.33 ± G-J	14.83± GHI	20.66 ± D-I	62.69 ± A-E	71.58 ± A-G	0.39± EF	0.48± BC
	Week 3	27.03C	37.25D	14.98D	21.04 C	61.75 C	70.36B	0.38 C	0.41 C
0	4	13.39± MN	27.00± IJ	23.26± CD	28.59± ABC	54.79E±FG	64.86 ± L	0.42 ± B-F	0.51± ABC
1	4	26.43 ± I-M	39.33 ± G-J	15.11± GH	22.34 ± C-H	66.49± ABC	70.13 ± C-H	0.33± FG	0.37± DE
2	4	20.26 ± J-N	32.00 ± G-J	14.82± GHI	22.74 ± B-G	62.45 ± A-E	67.93± HIJ	0.41 ± B-F	0.44± CD
3	4	19.83 ± J-N	32.33 ± G-J	16.12± FG	22.43 ± C-H	61.66 ± A-F	69.29± GHI	0.39± DEF	0.49± BC
	Week 4	19.98D	32.67DE	17.33 C	24.02B	61.35 C	68.05 C	0.39 C	0.45BC
0	5	9.70 ± N	25.67± IJ	29.94 ± B	29.72± ABC	53.03± FG	64.83 ± L	0.54 ± A-D	0.50± ABC
1	5	18.50 ± K-N	39.33 ± G-J	17.58± EF	24.46 ± B-G	66.66± ABC	69.19± GHI	0.43 ± B-F	0.44± CD
2	5	15.30± LMN	28.67± HIJ	18.65 ± E	23.71 ± B-G	59.98 ± B-G	66.82 ± I-L	0.41 ± B-F	0.49± ABC
3	5	13.37± MN	31.00 ± G-J	19.71 ± E	26.23 ± B-F	58.31 ± C-G	65.76± JKL	0.42 ± B-F	0.53± ABC
	Week 5	14.22E	31.17DE	21.47B	26.03B	59.49 CD	66.65D	0.45B	0.49B
0	6	8.73 ± N	22.00 ± J	35.15 ± A	34.66 ± A	51.83 ± G	64.84 ± L	0.61 ± A	0.55± AB
1	6	15.30± LMN	31.67 ± G-J	21.93 ± D	26.97 ± B-E	64.46 ± A-D	67.61 ± H-K	0.50 ± A-E	0.52± ABC
2	6	14.23± MN	26.67± IJ	22.26± CD	27.50 ± A-D	57.56 ± C-G	65.18± KL	0.54± ABC	0.53± ABC
3	6	12.80± MN	27.00± IJ	24.37 ± C	30.24± AB	56.61 ± D-G	64.98 ± L	0.55± AB	0.59 ± A
	Week 6	12.77E	26.83E	25.93A	29.84A	57.61D	65.65D	0.55A	0.55A
LSD (P < .05)		14.51	18.17	2.18	7.51	9.16	2.59	0.15	0.10
Concentration		**	**	**	**	**	**	**	**
Storage period		**	**	**	**	**	**	**	**
Interaction		*	NS	**	NS	NS	**	NS	**

Table 5. Soluble Solid Contents (SSC) Titratable acidity (TA) and Ascorbic acid (AA) in control and calcium chloride (CaCl₂) treated peach fruits during storage

		SSC		TA	AA
CaCl2% (Conc.)	Storage period (Weeks)	2011	2012	2011	2012	2011	2012
0	0	9.3±	9.2±	0.93±	1.09±	4.33±	4.90±
1	0	9.3±	9.3±	1.14±	1.16±	5.60±	6.45±
2	0	9.4±	9.3±	1.03±	1.10±	4.83±	5.40±
3	0	9.7±	9.3±	1.02±	1.11±	4.83±	6.03±
	Day 0	9.432 F	9.267 D	1.0292 A	1.1159 A	4.9000 A	5.6958 A
0	1	10.5±	10.3±	0.88±	0.96±	3.93±	4.65±
1	1	9.6±	9.5±	1.07±	1.02±	5.13±	4.90±
2	1	10.1±	9.9±	0.97±	1.05±	4.50±	4.70±
3	1	10.1±	9.4±	0.95±	1.06±	4.23±	5.00±
	Week 1	10.070 E	9.800 CD	0.9658 AB	1.0219 B	4.4500 AB	4.8125 B
0	2	10.7±	10.4±	0.79±	0.97±	3.63±	4.55±
1	2	9.8±	9.9±	0.97±	1.00±	5.13±	4.65±
2	2	10.1±	10.2±	0.92±	0.96±	4.43±	4.35±
3	2	10.1±	9.5±	0.90±	1.02±	3.93±	4.70±
	Week 2	10.192 DE ±	10.012 C	0.8958 BC	0.9888 BC	4.2833 BC	4.5625 B
0	3	11.3±	11.2±	0.76±	0.93±	3.07±	4.53±
1	3	10.0±	10.6±	0.93±	0.93±	4.63±	4.45±
2	3	10.3±	10.7±	0.88±	0.91±	3.90±	4.15±
3	3	10.6±	10.8±	0.88±	0.99±	3.80±	4.65±
	Week 3	10.556 CD	10.808 B	0.8600 CD	0.9408 C	3.8500 CD	4.4438 BC
0	4	11.3±	11.4±	0.71±	0.84±	2.97±	3.35±
1	4	10.1±	10.7±	0.93±	0.93±	4.47±	4.35±
2	4	10.6±	10.7±	0.89±	0.76±	3.57±	3.75±
3	4	10.9±	11.0±	0.85±	0.92±	3.53±	4.40±
	Week 4	10.719 BC	10.950 AB	0.8450 CD	0.8640 D	3.6333 D	3.9625 CD
0	5	11.9±	12.0±	0.70±	0.75±	3.03±	2.90±
1	5	10.3±	10.9±	0.91±	0.87±	4.23±	4.10±
2	5	11.0±	10.8±	0.85±	0.76±	3.43±	3.60±
3	5	11.1±	11.2±	0.84±	0.78±	3.43±	4.10±
	Week 5	11.073 AB	11.233 AB	0.8250 CD	0.7893 E	3.5333 DE	3.6738 D
0	6	12.3±	11.9±	0.69±	0.63 v	2.70±	2.30±
1	6	10.7±	11.4±	0.87±	0.77±	3.63±	3.75±
2	6	11.2±	11.2±	0.78±	0.72±	3.03±	2.90±
3	6	11.4±	11.4±	0.80±	0.70±	3.13±	2.85±
	Week 6	11.390 A	11.483 A	0.7842 D	0.7022 F	3.1250 E	2.9500 E
LSD (P < .05)		1.0530	1.6335	0.2047	0.1567	1.1677	1.4542
Concentration		**	**	**	**	**	**
Storage period		**	**	**	**	**	**
Interaction		NS	NS	NS	*	NS	NS

Table 6. Ethylene biosynthesis and Electrolyte leakage in control and calcium chloride (CaCl₂) treated peach fruits during storage

		Ethylene		Electrolyte Leakage
CaCl2% (Conc.)	Storage period (Weeks)	2011	2012	2011	2012
0	0	9.60 ± L	7.34 ± M	44.06 ± E-J	34.92± GH
1	0	8.92 ± L	7.47 ± M	35.32 ± J	26.37 ± I
2	0	9.10 ± L	7.09 ± M	40.27± HIJ	32.67± HI
3	0	9.53 ± L	7.13 ± M	40.763± HIJ	36.41± GH
	Day 0	9.29E	7.26 G	40.10 F	32.59 C
0	1	25.77 ± G-J	26.59± IJK	49.53 ± C-H	41.88 ± D-G
1	1	21.85 ± K	22.95 ± L	37.64± IJ	39.57± FGH
2	1	23.55± JK	24.85± JKL	41.84 ± F-J	42.83 ± C-G
3	1	24.48± IJK	24.83± JKL	41.76 ± F-J	44.65 ± B-F
	Week 1	23.91D	24.80 F	42.69EF	42.23B
0	2	30.17± DE	30.39± FGH	57.45 ± A-D	46.33 ± A-F
1	2	24.25± IJK	26.42± IJK	41.41 ± F-J	41.83 ± D-G
2	2	25.56± HIJ	28.49± GHI	41.62 ± F-J	46.41 ± A-F
3	2	28.09 ± E-H	31.70 ± D-G	41.64 ± F-J	45.01 ± B-F
	Week 2	27.02 C	29.25D	45.53DE	44.89B
0	3	31.95± BCD	44.00 ± A	59.54± ABC	48.00 ± A-E
1	3	28.02 ± E-H	32.67± DEF	40.95 ± G-J	41.22± EFG
2	3	30.18± CDE	34.06± DE	45.58 ± E-I	44.98 ± B-F
3	3	31.98± BCD	38.33 ± B	46.03 ± E-I	45.58 ± B-F
	Week 3	30.53B	37.27A	48.03 CD	44.95B
0	4	39.07 ± A	39.36 ± B	62.08± AB	51.19± AB
1	4	28.64± EFG	29.21± GHI	47.09 ± E-I	46.04 ± B-F
2	4	33.73 ± B	34.91± CD	46.78 ± E-I	47.58 ± A-F
3	4	36.91 ± A	37.64± BC	47.98 ± D-H	50.033 ± A-D
	Week 4	34.59A	35.28B	50.98BC	48.71A
0	5	36.78A±	39.26 ± B	64.42 ± A	50.02 ± A-D
1	5	25.28± HIJ	26.76± IJK	47.19 ± E-I	47.53 ± A-F
2	5	26.76± FGHI	28.59± GHI	52.78 ± B-E	51.84± AB
3	5	32.19± BCD	31.40± EFG	51.38 ± C-F	51.29± AB
	Week 5	30.25B	31.50 C	53.94B	50.17A
0	6	33.09± BC	31.03± EFG	66.43A±	50.61± ABC
1	6	21.76 ± K	23.59± KL	50.91 ± C-G	48.43 ± A-E
2	6	24.14± IJK	24.38± JKL	58.29± ABC	54.43 ± A
3	6	29.32± DEF	27.44± HIJ	58.50± ABC	50.85± ABC
	Week 6	27.08 C	26.61E	58.53A	51.08A
LSD (P < .05)		2.91	3.22	10.02	2.10
Concentration		**	**	**	**
Storage period		**	**	**	**
Interaction		**	**	NS	NS

Table 7.. Chilling injury (browning index) after four weeks at low temperature +3 days shelf life and disease and decay incidence in control and calcium chloride (CaCl₂) treated peach fruits after six weeks of storage

	Chilling Injury		Disease and Decay (%)
SA mM (concentration)	2011	2012	2011	2012
Control	0.23 A	0.45 A	50.7 A	51. 7A
CaCl2 1%	0.11 B	0.13 D	32.0 C	28.3 C
CaCl2 2%	0.14 B	0.21 C	34.7 BC	31. 7BC
CaCl2 3%	0.15 C	0.29 B	42.7 AB	41. 7AB
LSD (p < .05)	0.04	0.06	9.05	11.93