Background: Phytonutrients in peach fruits have health-promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments.

Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars.

Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from a local fruit shop. Each experimental group was treated with different concentrations of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator.

Results: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, the concentration of some elements increased or decreased after treatment with CaC₂ while in pulp the conc. of nearly all detected elements was increased in treated samples. We found a significantly higher amount of heavy metals traces, including As, Se, Co, Si, and P in peach fruits treated with CaC₂. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines.

Conclusion: Conclusively, the artificial ripening with CaC₂ changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC₂ which deteriorate the nutritional value of peach fruits in Pakistan.

背景：桃果实中的植物营养素具有促进健康的抗氧化剂，可对抗各种慢性疾病。然而，没有大量数据显示本地桃品种在收获后处理后的营养价值。

【摘要】：目的:本研究主要目的是确定电石对巴基斯坦桃品种果实营养价值和品质的影响。

方法：从KPK的3种不同的桃兰花中采集桃果实，将果实分为4组，第5组从当地水果店采集。每个实验组用不同浓度的电石处理，而对照组不处理。将果皮和果肉样品分别烘干并研磨成细粉。使用粒子诱导 X 射线发射和 Pelletron Tandem Accelerator 确定元素组成。

结果：桃果实中鉴定出16种元素，分别为Al、P、S、Cl、K、Ca、Cr、Mn、Fe、Co、Ni、Cu、Zn、As、Se。在果皮中，一些元素的浓度在用 CaC ₂处理后增加或减少，而在果肉中则为浓。在处理过的样品中，几乎所有检测到的元素都增加了。我们发现一个显著较高量的重金属的痕迹，包括砷，硒，钴，硅，和在与处理的CaCl桃果实P的₂。有趣的是，桃皮中毛状体的存在阻止了这些重金属深入果肉的转移，油桃的元素分析也证实了这一点。

结论：最终，CaC ₂人工催熟改变了桃果实的营养价值，如果与果皮一起食用，则具有较高的健康风险。据我们所知，这是第一份强调 CaC ₂影响巴基斯坦桃果实营养价值的报告。