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Abstract

Theaim of the study was to evaluate the efficacy of different calcium chloride (CaCl2)treatmentsand refrigerated storage conditionson quality and storability of pear fruit cv. Bartlett. Freshly harvested pear fruits weretested for harvest maturity and quality on farm and then were treated CaCl2 (1, 2, 3 and 4 per cent) for different time intervals(10, 20 and 30 min.). The effects of postharvest CaCl2 applications on quality and storability were recorded as changes in asphysical parameters viz. physiological loss in weight (PLW), firmness (Kg/cm2),total soluble solids (ºB), chemical parameters viz. ascorbic acid content (mg/100g), total and reducing sugars (%), total phenols (mg/100g), calcium content (ppm), enzyme activity (PME and PG activity) and physiological changes in respiration rate (mL of CO2/Kg/h).The fruits treated withcalcium chloride resulted in improved firmness and fruit calcium content with significant reduction in physiological loss in weight, respiration rate and retained higher total phenols, TSS, ascorbic acid and sugars (total and reducing)after stimulated refrigeration cycles.Present investigation suggested that 4% calcium chloride dip for 20, 30 min. and 3% for 30 min.retained highest physico-chemical characteristics and maintained storage quality of fruits up to 90 days of refrigeration and thus, can maintain storability and highest edible quality of fruits for relatively longer time.

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