PJB-2019-94
Dipping of pear fruit (Pyrus communis L.) in Calcium Chloride may help in prolonging its storability
Zawar Hussain
Abstract
An experiment was conducted at Soil Chemistry laboratory, Agriculture Research Institute Tarnab Farm Peshawar Khyber Pakhtunkhwa, during 20I6 to evaluate the effect of dipping time of Calcium chloride (CaCI2) on physico-chemical quality of pear (Pyrus Communis L.) during storage. Completely Randomized Design with two factors was used. Storage durations (0, 5, 10, 15, 20, 25) days were taken as Factor A and dipping time in CaCl2 solution (3, 6 and 9 minutes) was kept as Factor B. Quality attributes of the pear fruits were significantly affected by dipping time and storage durations. The more ascorbic acid (6.91 mg/100 g), reducing sugar (5.77%), TSS (16.60Brix), pH (4.8) and non-reducing sugar (4.02) and lowest percent acidity (0.03) were recorded in the pear fruits dipped for 9 minutes in CaCl2 solution. In case of storage durations, the highest pH of fruit juice (5.28), TSS (18.8 0Brix), non-reducing sugar (4.84%) were recorded in the pear fruits stored for" 25 days. More fruit percent acidity (0.06 %), lowest ascorbic acid (5.94 mg/100 g) and reducing sugar (5.21%) were recorded in fresh pear fruits. It was seen that pear fruits dipped in CaCl2 solution for 9 minutes maintained fruit juice pH, ascorbic acid, percent titratable acidity, total soluble solid, reducing sugar, and non-reducing sugar. Similarly, prolonging storage duration resulted in significant increase in fruit juice pH, total soluble solids and non-reducing sugar, while ascorbic acid content, percent titratable acidity and reducing sugar decreased with extension in storage duration from zero to twenty-five days. It was concluded from the results that pear fruits could be dipped for 9 minutes in CaCl2 solution for retaining quality attributes during storage.
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