Effects of sodium and calcium treatments on the shelf life and quality of pomegranate
Journal Title: International Journal of Farming and Allied Sciences - Year 2013, Vol 2, Issue 2
Abstract
Pomegranate (Punicagranatum L.) fruits are very susceptible to chilling injury during cold storage. So, this experiment was conducted to test the effects of calcium chloride treatments on postharvest quality of pomegranates. The present study was carried out in Department of Horticulture, Faculty of Agriculture, Islamic Azad University of Isfahan (Khorasgan) branch. Fruits were harvested at mature ripe stage and washed before applying the treatments. Fruits were dipped indistilled water (control), sodium hypochlorite (10%), calcium chloride (4%) and sodium hypochlorite (10%) + calcium chloride (4%) solution for 4 minute. The treated fruits were air – dried at 24±1°C and stored at 5±1°C with 85 ±5 % RH for 2 months subsequent 2weeks on marketing conditions at 20± 2°C. Completely Randomized Factorial Designs was applied to test the significance of treatments and means were compared using Duncan's multiple range test at P = 0.01. Changes in weight loss, firmness, total soluble solids (TSS), titratable acidity (TA) and vitamin C were retained. Weight lossand total soluble solids (TSS) greatly reduced by all sodium and calciumtreatments. Fruits treated with 4% Calcium chloride combination with sodium hypochlorite (10%) retained maximum firmness, vitamin C and titratable acidity (TA). In conclusion, the best treatment to enhance postharvest factors of pomegranates, was the 4% Calcium chloride combination with sodium hypochlorite (10%). This treatment can be proposed as additional substance for pomegranates postharvest quality increasment.
Authors and Affiliations
Forugh Kazemi, Mehrdad Jafararpoor and Ahmadreza Golparvar
Keywords
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