Effect of calcium cloride on the shelf life extension of persimmon
2003
Bibi, A. | Badshah, N. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Horticulture) | Jan, M.
Calcium chloride (CaCl2) with five levels i.e. 0, 1, 2, 3 and 4% was applied as dip and spray techniques and observed the effect on weight loss, acidity, Vit.C, TSS, colour, texture and flavour. The parameters under this study were determined before and after the application of CaCl2. Fruit quality was assessed after two-week storage. It was observed that CaCl2 maintained fruit quality by slowing down the metabolic processes. The results show minimum significant decrease in weight loss (9.99%), acidity 36.67%), Vitamin C (38.91) and minimum significant increase in TSS (40.43%) in samples treated with 4% CaCl2. Organoleptic assessment of treated persimmon also indicated significant results. Different concentration levels of CaCl2 showed significant differences at the mean values of observations of all parameters. Application techniques did not show any significant difference.
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Эту запись предоставил National Agricultural Research Centre