Impact of Moringa Leaf Extract, Olive Leaf Extract, and Calcium Chloride on Quality Attributes of Peach Cultivars During Cold Storage

This study aimed to evaluate the impact of dipping solutions [moringa leaf extract 5% (mle), olive leaf extract 5% (ole) and calcium chloride 5% (cacl2)] on fruit quality of two peach (prunus persica l. batsch) cultivars (blanvio 10 and plagold 15). the treatments consisted of dipping fruits for 5 min in the corresponding solution followed by 30 minutes drying at room temperature. then, fruits were stored at 5°c and 95% relative humidity for 2 and 4 weeks of cold storage followed by 2 days at room temperature. physicochemical traits, antioxidant compounds, sugar content and chilling injury symptoms were analyzed. there were significant improvements in fruits storability resulting from the cacl2, mle (5%) and ole (5%) dipping solutions. these treatments improved firmness, maintained the soluble solids content, and increased the ripening index (ssc/ta). the lowest fruit weight loss was observed in the ole treatment, whereas the untreated fruits showed the highest loss. the flavonoids, total phenolics, vitamin c and antioxidant capacity showed a gradual decrease during the storage periods. mealiness and internal browning were the major chilling injury symptoms observed in the two peach cultivars after 4 weeks of cold storage. the applied treatments were efficient and delayed the presence of chilling injury symptoms and fruit decay during the two cold storage periods.