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Effect of fused calcium salts on postharvest preservation in fruits.

Author(s) : PATHMANABAN G., NAGARAJAN M., MANIAN K., ANNAMALAINATHAN K.

Type of article: Article

Summary

Various tropical fruits were dipped in 4% calcium chloride for 1 hour, packed in polybags containing fused calcium chloride at 15 g/kg or fused calcium carbonate at 30 g/kg, or left untreated and held under ambient conditions. Exposure of the fruits to fused calcium chloride or fused calcium carbonate in closed polybags retarded ripening, peel colour development and textural softening; shelf life was extended to 10-12 days. In an organoleptic evaluation carried out by a taste panel, calcium chloride- or calcium carbonate-treated fruits received significantly higher quality ratings than untreated controls and calcium chloride-dipped fruits.

Details

  • Original title: Effect of fused calcium salts on postharvest preservation in fruits.
  • Record ID : 1998-1706
  • Languages: English
  • Source: Madras agric. J. - vol. 82 - n. 1
  • Publication date: 1995

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