Effects of Different Concentrations and Applications of Calcium on Storage Life and Physicochemical Characteristics of Papaya (Carica Papaya L.)

Abstract

Papaya (Carica Papaya L.) fruits index 2 were treated with 1.5, 2.5 and 3.5% solutions of calcium chloride by dipping and vacuum infiltration (-33 Kpa) or untreated (0%) as control. Effects of these treatments were evaluated on storage life and postharvest quality characteristics of papaya. After 21 days of storage at 13±1°C, the fruits were removed from storage for physicochemical analysis. Following additional five days holding in the storage condition for fruits used for evaluation of the rate of disease incidence and storage life. Postharvest dip treatments at different concentrations of calcium prolonged storage life, slowed down the ripening processes and maintained the quality of papaya. Whereas, it was effectively greater with calcium infiltration treatments than that for dip treatments. Calcium infiltration extended the storage life and retained the quality as calcium concentrations increased up to 2.5% and then declined. The desired effect was obtained at 2.5% infiltration compared with other treatments. The least disease incidence was found in those fruits infiltrated with 2.5% calcium. Hence, it can be concluded that postharvest infiltration of calcium at 2.5% has the potential to control disease incidence, prolong the storage life and preserve valuable attributes of postharvest papaya, presumably because of its effects on inhibition of ripening and senescence process and loss of the fruit firmness of papaya.

Characterization of Crown Rot Disease of Banana Fruit and Eco-Friendly Quality Improvement Approach during Storage

“…Standard estimation formulae were used to calculated percentage of disease incidence [20] and disease severity [21]. After 10 days of experiment, fruit quality parameters including, pH (pH of banana fruit juice was determined with standard electric pH meter hy211, Hanna, USA),Total Soluble Solid (TSS was determined as °Brix by placing a drop of banana juice on an ATAGO-Automatic Refractometer Smart-1, Japan) and Total Titratable Acidity (Using one to two drops of phenolphthalein (1%) as an indicator, 5 mL of the filtrate was titrated using 0.1N NaOH to an endpoint pink) of the banana fruits were measured [22]. Ascorbic acid was determined using a dye method [23] and expressed as mg 100 g -1 of fresh fruits.…”

Effectiveness of CaCl2 treatment on quality attributes of banana fruit during storage

“…In low-temperature disorders, sparked temporary accumulation of calcium ion is significant by various calcium capturing proteins, thus facilitating numerous physiological reactions in the cell (6). Calcium treatment is demonstrated to be effective on different kinds of fruits and vegetables such as chili pepper (7), loquat (8,9), apple (10), peach (11,12), persimmon (13), papaya (14,15), gooseberry (16), strawberry (17), mango (18), purple shallot (19), soursop (20), tomato (21) and watermelon (22). Banana (Musa spp.)…”

Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality

“…CaCl 2 treatment effectively delays fruit ripening, senescence, and softening, which is closely related to the role of calcium in maintaining the cell wall [ 11 ]. CaCl 2 treatment inhibited the softening of New Queen melon and papaya, slowed down the growth of microorganisms, and reduced the fruit decay rate [ 26 , 44 ]. CaCl 2 treatment can induce disease resistance.…”