EFFECT OF CaCl2 COATING ON THE SENSORY QUALITY AND ...
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EFFECT OF CaCl2 COATING ON THE SENSORY QUALITY AND STORAGE DISORDERS OF APPLE CV. KINGSTAR STORED AT AMBIENT CONDITIONS Javid Ullah*, Shah Alam*, Tariq Ahmad** and Ihsan Mabood Qazi* ABSTRACT Apple fruit were obtained from an orchard of Baghdere (Swat) in the first week of September 2002. Calcium chloride was applied to apple fruit (Cv. Kingstar) in four concentration levels i.e. 0, 2, 4 and 6% by the method of vacuum infiltration (270-300mmHg). The fruit were stored at ambient conditions (20-25oC and 70-75% RH) for five weeks. Fruit sensory quality was assessed on first day and after every week of storage. At the end of storage, physiological disorders (market losses) were recorded. Calcium Chloride significantly maintained the sensory quality of apple fruit by slowing down the metabolic changes. The 6% CaCl2 treated fruit had most intense color and better texture. The results also showed that CaCl2 treatment had significant effect (p