Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (<i>Malus domestica</i>)

Fenet Gemeda

doi:doi:10.11648/j.ijfet.20210502.16

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Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica)

Fenet Gemeda

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 2)

Received: 13 September 2021 Accepted: 21 October 2021 Published: 2 December 2021

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Abstract

In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl₂ were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl₂. The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl₂ treatment till the study is repeated over years and locations.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 2)
DOI	10.11648/j.ijfet.20210502.16
Page(s)	62-67
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Concentration, Damaged Percentage, Firmness, Local Cultivar, Total Soluble Solid, Weight Loss

References

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Fenet Gemeda. (2021). Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica). International Journal of Food Engineering and Technology, 5(2), 62-67. https://doi.org/10.11648/j.ijfet.20210502.16

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ACS Style

Fenet Gemeda. Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica). Int. J. Food Eng. Technol. 2021, 5(2), 62-67. doi: 10.11648/j.ijfet.20210502.16

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AMA Style

Fenet Gemeda. Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica). Int J Food Eng Technol. 2021;5(2):62-67. doi: 10.11648/j.ijfet.20210502.16

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@article{10.11648/j.ijfet.20210502.16,
  author = {Fenet Gemeda},
  title = {Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica)},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {62-67},
  doi = {10.11648/j.ijfet.20210502.16},
  url = {https://doi.org/10.11648/j.ijfet.20210502.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.16},
  abstract = {In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl2 were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl2. The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl2 treatment till the study is repeated over years and locations.},
 year = {2021}
}

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TY - JOUR
T1 - Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica)
AU - Fenet Gemeda
Y1 - 2021/12/02
PY - 2021
N1 - https://doi.org/10.11648/j.ijfet.20210502.16
DO - 10.11648/j.ijfet.20210502.16
T2 - International Journal of Food Engineering and Technology
JF - International Journal of Food Engineering and Technology
JO - International Journal of Food Engineering and Technology
SP - 62
EP - 67
PB - Science Publishing Group
SN - 2640-1584
UR - https://doi.org/10.11648/j.ijfet.20210502.16
AB - In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl2 were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl2. The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl2 treatment till the study is repeated over years and locations.
VL - 5
IS - 2
ER -

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Author Information

Fenet Gemeda

Department of Food Science and Post–Harvest Technology, Jimma University, Jimma, Ethiopia

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APA Style

Fenet Gemeda. (2021). Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica). International Journal of Food Engineering and Technology, 5(2), 62-67. https://doi.org/10.11648/j.ijfet.20210502.16

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ACS Style

Fenet Gemeda. Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica). Int. J. Food Eng. Technol. 2021, 5(2), 62-67. doi: 10.11648/j.ijfet.20210502.16

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AMA Style

Fenet Gemeda. Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica). Int J Food Eng Technol. 2021;5(2):62-67. doi: 10.11648/j.ijfet.20210502.16

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@article{10.11648/j.ijfet.20210502.16,
  author = {Fenet Gemeda},
  title = {Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica)},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {2},
  pages = {62-67},
  doi = {10.11648/j.ijfet.20210502.16},
  url = {https://doi.org/10.11648/j.ijfet.20210502.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.16},
  abstract = {In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl2 were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl2. The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl2 treatment till the study is repeated over years and locations.},
 year = {2021}
}

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