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Paper Details

Influence of CaCl2 on Physico-chemical, Sensory and Microbial Quality of Apricot cv. Habi at Ambient Storage

Sartaj Ali*1, Tariq Masud2, Talat Mahmood2, Kashif Sarfraz Abbasi3 and Amjed Ali1

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


Apricot is a highly perishable fruit of immense nutritional and health promoting potentials. However, short storage life of the fruit hampers its distant marketing. The present investigation was undertaken to assess some affordable postharvest techniques to extend shelf life of apricot. Local apricot variety cv. Habi was treated with various concentrations of calcium chloride (0, 1, 2, 3 and 4%) packed in corrugated cartons along with potassium permanganate dipped sponge cubes as ethylene scavengers. Postharvest quality traits as fruit firmness, weight loss, TSS, sugars, sensory characteristics and microbial load were recorded at 2 day intervals during ambient storage. Minimum losses in firmness and fruit weight, while maximum retention of total sugars and sensory attributes were obtained for 3 and 2% CaCl2 treated samples. The results of microbial study demonstrated lower microbial loads for 4% CaCl2 concentration followed by 3% during ambient storage. The overall results revealed that treated fruits with 3% concentration significantly maintained freshness and quality attributes up to 12 days. In conclusion, it may be recommended that 3% calcium chloride dip for three minutes may be applied as a postharvest treatment in improving storage life of apricot for distant marketing of the perishable commodity.

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