Effect of calcium, boron, zinc, magnesium, potassium and pre-storage water dip treatment on firmness of peaches

Abstract

Experiments were conducted to test the effect of boron, zinc, magnesium, potassium and calcium as post-harvest dips on the firmness of 'Red-Haven' and 'Sun-Crest' peaches during storage. No significant differences were found in peach firmness between fruits treated with any of the mineral elements and non-treated peaches. The effect of pre-storage water dip on peach quality was also determined. It was found that the water dip significantly reduced the retention of fruit firmness compared with non-treated fruits.