Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits

Abstract

This research was conducted to evaluate the effect of CaCl2 dipping and beeswax (BW) coating on the shelf life and quality of nectarine fruits. The experiment was conducted under Holeta condition during the off-season of 2018. Fruits of '89-16N' nectarine variety were harvested from HARC orchard. The treatment consisted of a combination of four levels of CaCl2 (0%, 1.5%, 3.0% and 4.5%) and three levels of BW application (0%, 3% and 6%). The experiment was arranged in completely randomized design with factorial arrangement in three replications. Nectarine fruits were stored at ambient condition after being treated with the different treatment combinations of BW and CaCl2. Various physico-chemical parameters were assessed. The result revealed that the PLW of nectarine fruits was significantly reduced. The TSS and pH values as well as TA and AA contents were better maintained in CaCl2 dipping with BW coatings compared with the control. The highest percentage of marketable fruits with the lowest decay percentage were also retained by CaCl2 dipping and BW coatings. Overall, the best result was consistently obtained at 3.0% BW with 4.5% CaCl2 treated fruits for most of the parameters assessed. Hence, CaCl2 dipping and BW coatings, particularly 3% BW with 4.5% CaCl2 treatment, could be considered for extending the shelf life and better quality of nectarine fruits.

Effect of Post Harvest Treatments on Storage Quality of Ber (Ziziphus mauritiana Lamk.) under Cold Storage Condition cv. Gola

“…These results were in accordance with the finding of Seleshi et al, (2019) in nectarine, who observed higher ascorbic acid content of nectarine fruits was maintained with CaCl 2 dipping and beeswax coating, particularly 3 % Bee Wax + 4.5 % CaCl 2 treated fruits.…”

“…Hence, the lowest PLW of the fruits could be effect of CaCl 2 dipping on respiration, which probably lowered the rate of transpiration, water loss and oxidation reactions and related to modified atmosphere created by wax coating. These results were in accordance with the finding of Seleshi et al, (2019) in nectarine, who observed treating nectarine fruits with 3 % BeesWax with 4.5 % CaCl 2 kept the PLW low up to the end of shelf life. The similar result on PLW was reported by Gaikwad et al, (2006) in mango and Dhumal et al, (2008) in aonla.…”

“…Hence, reduction of respiration rate and ripening process by the treatments probably minimized the occurrence of fruit spoilage. Seleshi et al, (2019) reported similar finding where nectarine fruits treated either at 3% BeesWax + 3.0% CaCl 2 or 3% BeesWax + 4.5% CaCl 2 better reduced the spoilage up to shelf life termination. This might be due to slow release of free water on an effect of reduced metabolism and rate of transpiration in calcium treated fruits.…”

“…Due to the lowest firmness loss, shrivelling, spoilage occurrence and better appearance had delayed metabolic rates resulted in the highest percentage of marketable fruits. Seleshi et al, (2019) who noticed that 3% Bee Wax + 4.5% CaCl 2 treatment had consistently kept the highest percentage of marketable fruits up to the last date of storage life of nectarine fruits.…”

Physico-chemical and Enzymatic Changes in Cold Stored ‘Dusehri’ Mango Fruits in Response to Beeswax and <i>Aloe Vera </i>Gel Coatings

“…Similarly, beeswax is considered as important hydrophobic lipid based edible wax forming a protective layer against moisture losses and also imparts glossiness to the fruits [8]. Beeswax coatings were effective in maintaining various physico-chemical properties of fruits such as nectarines [9] and plums [10]. Elementary information is available on effect of beeswax [11] and AVG [12] on physico-chemical characteristics of mango fruits under low temperature storage conditions.…”