Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Effect of preharvest application of chitosan on the growth and quality of peach fruit (Prunus persica L.)

  • Bae, Tae-Min (Research Planning Department, Nonghyup Food Research Institute) ;
  • Seo, Joung-Seok (Horticulture Research Division, Chungcheongnam-do Research & Extension Service) ;
  • Kim, Jin-Gook (Dept. of Horticulture, College of Agriculture and Life Sciences (Institute of Agriculture and Life Science), Gyeongsang National University) ;
  • Kim, Do-Kyung (Chemistry Division, JS Logistics Ltd.) ;
  • Chun, Jong-Pil (Department of Horticultural Science, College of Agriculture and Life Science, Chungnam National University) ;
  • Hwang, Yong-Soo (Department of Horticultural Science, College of Agriculture and Life Science, Chungnam National University)
  • Received : 2018.07.23
  • Accepted : 2018.10.01
  • Published : 2018.12.31
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Abstract

Chitosan with a natural antimicrobial property has been introduced to protect horticultural crops from diseases as an environmentally friendly method. The purpose of this study was to investigate the effects of the pre-harvest application of chitosan on growth and quality during the late stage of fruit development and on the simulated marketing of the peach fruit (Prunus persica L.). The application of chitosan with calcium chloride ($100mg{\cdot}L^{-1}$) three times at one week intervals 4 weeks before the harvest significantly increased the fruit weight, changed the fruit shape, and reduced the fruit length/diameter ratio giving the peach fruits a round oblate shape. The calcium treatment contributed to enhancing or maintaining the storage potential by increasing the flesh firmness. However, at higher concentrations of $CaCl_2$, i.e., > $600mg{\cdot}L^{-1}$, the positive effects of the chitosan application were offset, and fruit growth was not affected by calcium alone. The application of the chitosan/calcium mixture delayed fruit softening; however, this effect was shortened when the storage temperature was $20^{\circ}C$ rather than $15^{\circ}C$. The internal quality of the fruit was profoundly affected by the concentration of calcium added to the chitosan, and delayed fruit maturation was observed at a higher concentration of calcium. The pre-harvest application of chitosan with calcium contributes to the enhancement of food safety by inhibiting the occurrence of diseases during postharvest handling. Considering the above results, chitosan has the potential to improve both the yield of peach fruits and their storability. Because chitosan can enhance the freshness and shelf-life of fresh produce, it is necessary to examine its effects on other horticultural crops.

Keywords

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Fig. 1. Effect of preharvest chitosan (CS) and calcium chloride application on the fruit weight of ‘Kawanakajima Hakuto’ peach at harvest. Different letters indicated the significant difference by Duncan’s multiple range test (p ≤ 0.05).

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Fig. 2. Effect of preharvest chitosan (CS) and calcium chloride application on the firmness of ‘Baek Ok’ peach during five days of shaded outdoor storage. Different letters at each date indicated significant difference at p ≤ 0.05 (*) or p ≤ 0.001 (***) by t-test.

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Fig. 3. Efect of preharvest chitosan and calcium chloride application on the fruit weight of ‘Changhowon Hwangdo’ peach.

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Table 4. Effect of preharvest chitosan (CS) and calcium chloride application on the ethylene evolution of ‘Kawanakajima Hakuto’ peach during storage at 20℃.

Table 1. Effect of preharvest chitosan (CS) and calcium chloride application on the fruit shape of ‘Kawanakajima Hakuto’ peach at harvest.

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Table 2. Effect of preharvest chitosan (CS) and calcium chloride application on the quality of of ‘Kawanakajima Hakuto’ peach during storage at 20℃.

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Table 3. Effect of preharvest chitosan (CS) and calcium chloride application on the color difference of ‘Kawanakajima Hakuto’ peach during storage at 20℃.

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Table 4. Effect of preharvest chitosan (CS) and calcium chloride application on the ethylene evolution of ‘Kawanakajima Hakuto’ peach during storage at 20℃.

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Table 5. Effect of preharvest chitosan (CS) and calcium chloride application on the quality of ‘Kawanakajima Hakuto’ peach during storage at 15℃.

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