Electronic Journal of Biology, 2017, Vol.13(4): 435-441 ISSN 1860-3122 - 435 - Abstract Peach is a perishable fruit with shelf life of few days at natural environment that can be extended for weeks under refrigerated conditions. The chemical preservation of peach pulp is the best method for extending its shelf life and retaining its quality. In this research work Peach pulp was stored at 40°C to check the combinatorial effect of chemical preservatives (Sodium Benzoate and Potassium Metabisulphite). Freshly matured Peach fruit was taken for this research. The pulp was extracted and preservatives were added. The concentration of SB and PMS of 1 mg/g were used. The physicochemical properties (TSS, pH, Acidity and moisture) and Microbial growth of the pulp were studied for 60 days after the regular interval of 10 days. The combination of preservatives at concentration 1000 ppm is very effective in limiting the microbial growth. The physicochemical properties of pulp were greatly affected with addition of chemical preservatives. Increase in pH was observed with respect to decrease in acidity after 60 days. It was concluded that combinatorial use of these preservatives in Peach pulp signifcantly supported in retaining quality of Peach pulp for 60 days storage. Keywords: Peach; Chemical preservatives; Microbial analysis of pulp; Chemical analysis. 1. Introduction Peach is one of the most important stone fruit, its botanical name is (Prunus persica (L.) Batsch). Peach is believed to be the queen of fruits. Its roots were found in the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Shan Mountains [1]. Later peach was carried to Western Asia and Subcontinent, from there peach was migrated to Europe when Alexander. The Great conquered Persia [2]. There are two important varieties of peaches grown worldwide Cling and Free Stone. An average peach consists 85-88% water and 5% dietary fbers. It also consist 18% of sugar, 2% protein and vitamin A 11%, B1% and C 5% (USDA SR-21). China is the pioneer for production of peach it hold worlds 54% production. According to French Ministry of Agriculture and the Statistical Division (FAOSTAT) of the Food and Agriculture Organization of the United Nations (FAO) the worlds peach production was increased in recent years, e.g. China the net production of peach was 11012747 tons but in year 2014 it jumped to 12452377 tons. This was due to introduction of new breeds or many farmers were encouraged for cultivation of peach. Due to suitable atmospheric conditions in Pakistan, Pakistan was ranked 6 th on production of peach in year 2014, peach was cultivated on an area of 6,330 hectares and its net production was 36,155 tons. KPK is leading province in Pakistan for production of peach with 32028 tons then comes Baluchistan with 21028 tons and on last Punjab with 170 tons (Ministry of National Food Security and Research, Government of Pakistan). Peach plays an important role in daily life; it is used for production of jams, jellies or fruit drinks, yogurt, ice- creams and other dairy products (TECH). Peach also plays a vital role in cosmetic for production of facial mask, sunblock’s. Peach seed consists of Laetrile. It is studied that the Laetrile plays an important role in treatment of cancer (Laetrile/Amygdalin (PDQ): Health Professional Version), peach seed also plays a vital role in relief in constipation (Healing with Whole Foods: Asian Traditions and Modern Nutrition). Being a perishable fruit peach has an average shelf life of about 4-5 days at ambient temperature. Storing the fruit in cold conditions will slow its metabolism and it can last up to 15-20 days. As the season of peach stays for about 2 months it has to be preserved for future use. Peach has a shorter life span due to rapid spoilage by microorganism present in air. Microorganisms degrade it by causing a browning effect of Maillard reactions, which also incite the ingesting of reducing sugars and the creation of 5-hydroxymethyl furfural (HMF) and sucrose hydrolysis. Amino acids play Strategies to Combat Microbial Food Spoilage Activities in Peach Pulp Abdul Razzaq 1, *, Asad Imtiaz 1 , Muhammad Awais Junaid 1 , Muhammad Masood Qureshi 1 , Arif Malik 1 , Arfan ali 2 , Mahmood Hussain Qazi 1 , Nasir Mahmood 1 1Institute of molecular biology and biotechnology, The University of Lahore, Pakistan; 2Four brothers group Private limited, Pakistan. *Corresponding author. Tel: 0923314098481; E-mail: Abdul.razzaq@imbb.uol.edu.pk Citation: Razzaq A, Imtiaz A, Junaid MA, et al. Strategies to Combat Microbial Food Spoilage Activities in Peach Pulp. Electronic J Biol, 13:4 Received: November 16, 2017; Accepted: December 26, 2017; Published: December 30, 2017 Research Article