Effect of Postharvest Treatment Using Anti-Browning Chemicals on Quality and Shelf-Life in Cool Storage of Lao Cai Peach Fruits

Abstract

     Browning is a major problem in fresh peach preservation. In this study, ascorbic acid and citric acid were used as anti-browning agents in pre-storage treatment in order to prevent the browning and prolong storage life of peach fruit harvested from Laocai Province. The research results showed that ascorbic acid and citric acid slowed down browning process and decay as well as physiological changes in the storage fruit. Different concentrations of acids were also tested and ascorbic 1,0% was proved to be the best option among the test combinations. Peach fruit which pre-storage treated with 1.0% ascorbic acid can be preserved up to 28 days.