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EFFECT OF FUSED CALCIUM SALTS ON POST HARVEST PRESERVATION IN FRUITS

  • Author:G.PATHMANABAN, M.NAGARAJAN, K.MANIAN and K.ANNAMALAINATHAN

    p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:82, Issue:jan-jan

    DOI: https://doi.org/10.29321/MAJ.10.A01123
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Abstract

                                The exposure of fruits to fused CaCl2 or fused CaCO3 in closed poly bags retarded the ripening, peel colour development and textural softening. The shelf life of the fruits exposed to fused CaCl2 or CaCO3 was extended by more than 10- 12 days. The moisture loss was higher in untreated fruits during the period of storage whereas only minimum water loss was observed in treated fruits. An organoleptic evaluation indicated improvement in consumer satisfaction of CaCl2 or CaCO3 exposed fruits.

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ISSN : 0024-9602
eISSN : 2582-5321

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