Effect of Pre-harvest Calcium Sprays on Nutritional Characteristics and Organoleptic Qualities of Papaya (cv. Taiwan Red Lady) Fruits

摘要

Papaya fruits were sprayed with different calcium compounds 15 days before harvest and changes in biochemical parameters during storage, organoleptic ratings at ripening were recorded. Pre-harvest sprays of calcium compounds (CaCI2, Ca(N03)2 CaS04) irrespective of concentration had a significant influence in retaining the nutritional characteristics and marketability which reduces the wastage of fresh fruits. Storage (34.5 ± 3°C) studies revealed maximum shelf life (10.40 days) in fruits sprayed with calcium chloride 2% as against 4.70 days in control (distilled water spray). This treatment also recorded the maximum TSS (12.80 °Brix), total sugars (7.87%), reducing sugars (4.27%) and higher organoleptic ratings at ripening. Thus it can be inferred from the study that calcium extends shelf life of fruits by minimizing the rate of respiration, disintegration of tissues and activity of hydrolyzing enzymes.