Effect of CaCl2 coating on the sensory quality and storage disorders of apple Cv. Kingstar stored at ambient conditions.

摘要

Apple (cv. Kingstar) fruits were collected from an orchard of Baghdere (Swat, Pakistan) in the first week of September 2002. Calcium chloride was applied to the fruits at four concentrations, i.e. 0, 2, 4 and 6%, by vacuum infiltration (270-300 mm Hg). The fruit were stored at ambient conditions (20-25 degrees C and 70-75% RH) for five weeks. Fruit sensory quality was assessed on the first day and after every week of storage. At the end of the storage, physiological disorders (market losses) were recorded. Calcium Chloride significantly maintained the sensory quality of apple fruits by slowing down the metabolic changes. The 6% CaCl< sub>2-treated fruits had the most intense colour and better texture. Cork spot and shrinkage decreased significantly (P<0.05), while rottening and core rot increased significantly (P<0.05) with CaCl< sub>2 treatment, which might be due to the possible injury exerted by the high concentration (6%) of CaCl< sub>2.