Effect of calcium chloride and packaging containers on quality of cold stored peach fruits

Abstract

Investigations were conducted to study the effect of post harvest calcium chloride treatments and packaging containers on storage life of Earli Grande peach. Fruits were treated with CaCl2 (4 and 6%) followed by packing in CFB (2 and 4 kg) and wooden boxes (4 and 8 kg) and stored at 0-2oC with 85-90% relative humidity for 21 days. CaCl2 (6%) was proved very effective in reducing loss in weight and registered high firmness, total phenols and vitamin A content. There was a significant increase in PLW, TSS: acid ratio and reducing sugars with enhanced storage period irrespective of calcium chloride treatments and packaging containers. On the other hand firmness, total phenols and vitamin A content decreased throughout the storage. Mean maximum TSS: acid ratio and reducing sugars were observed under 8 kg wooden boxes. However, minimum PLW and maximum firmness, total phenols and vitamin A were noticed under 2 kg CFB boxes. The study suggests that calcium chloride (6%) as post harvest dip and 2 kg CFB boxes could improve the quality of the peach upto 21 days of storage.