IMPACT OF CALCIUM CHLORIDE PRE-STORAGE TREATMENT ON JAMUN (SYZYGIUM CUMINI SKEELS) FRUITS UNDER COLD STORAGE

Abstract

Jamun fruits were subjected to pre-storage treatment with 1 and 2 per cent CaCl2 for 5 min and same were compared with untreated fruits. Various physicochemical changes were recorded at 3 days interval up to 15 days storage in cold (13+1ºC and 85 % RH). The results indicated that 1 per cent CaCl2 treated jamun fruits maintained low physiological loss (11.61 %), retained more firmness (135g), low respiration rate (66.33ml CO2/ kg/h), soluble solids content (18.45) and titratable acidity (0.82%) and extended shelf life up to 14 days as compare to 9.50 days in control. The results of 1 and 2 per cent CaCl2 treatment were statistically similar at p<0.05. In conclusion, pre-storage treatment of 1 per cent CaCl2 for 5 min effectively delayed the physicochemical changes together with shelf-life extension under cold storage.