Influence Of Post-Harvest Calcium Chloride Treatments  On Physico-Chemical And Sensory Attributes Of Pear Cv.  ‘bartlett’ Under Ambient Storage Conditions

Satish Kumar; K S Thakur

doi:10.48165/

Authors

Satish Kumar Department of Food Science and Technology, Dr Y.S. Parmar University of Horticulture & Forestry, Nauni, Solan 173 230, Himachal Pradesh (India)
K S Thakur Department of Food Science and Technology, Dr Y.S. Parmar University of Horticulture & Forestry, Nauni, Solan 173 230, Himachal Pradesh (India)

DOI:

https://doi.org/10.48165/

Keywords:

CaCl2, enzyme firmness, fruit quality, pear, respiration

Abstract

Freshly harvested pear fruits were treated with different CaCl2 concentrations (1, 2, 3 and 4%) for 10, 20 and 30 min,respectively, for each concentration and dipping time changes in the activity of cell wall degrading pectic enzymes viz., pectin methyl esterase (PME), polygalacturonase (PG), quality parameters viz., fruit firmness, TSS: acid ratio, respiration rate, physiological loss in weight (PLW) and sensory characteristics viz., colour, taste, texture and overall acceptability were studied on different sampling dates (7, 10, 13, 16 and 19th day). PME activity, fruit respiration, PLW and sensory quality of fruits increased in all the treatments up to the climacteric peak of respiration which appeared on 16th day of storage in the fruits treated with 4 % CaCl2 for 30 and 20 min and 3% CaCl2 for 30 min, and decreased thereafter. The activity of PG and TSS: acid ratio increased progressively during ripening of pear fruits. The increase in PG activity closely followed decrease in fruit firmness, while the activity of PG did not exactly match the respiration climacterics.

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