EFFECT OF CALCIUM SALT ON SOFT ROT, BITTER PIT AND PHYSICOCHEMICAL PROPERTIES OF STORED APPLES

Postharvest losses are one of the main problems in leading fruit producing countries. Therefore, an attempt has been made to decrease the postharvest losses during apple storage. To achieve this objective, fruits were dipped in 0, 3, 6 and 9% CaCl2 solution for the period of 3, 6, 9 and 12 minutes and were stored for 150 days at 5 +/- 1 degrees C with 60-70% relative humidity. After the storage time, fruits were analysed for percent weight loss, total sugar, bitter pit incidence, soft rot, ascorbic acid and firmness. The ascorbic acid contents and firmness of the fruits significantly increased, when the fruits were dipped in 9% CaCl2 solution as compared to control (dipped in water). Whereas, weight loss, total sugar, bitter pit and soft rot incidences were reduced with increased concentration of CaCl2. The firmness of the fruits dipped for 3 minutes in a CaCl2 solution was significantly lower in comparison to the fruits dipped for 12 minutes in a CaCl2 solution. Likewise, the weight loss, bitter pit and the soft rot incidence reduced with increase in dipping duration in CaCl2 solution from 3 minutes to 12 minutes.