Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel

Abstract

The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time. During storage, an increase of soluble and total pectin contents, antioxidant activity, CD 2 , total sugars, acidity, and weight loss was observed. Higher storage temperatures affected both the increase in weight loss, pH, and D 2 production and the reduction of vitamin C content. Refrigeration was important for the post-harvest conservation of jabuticaba variety Pingo de Mel, once the fruit stored at 6 °C suffered minor variations with improvements or little changes during the 12 days.

Chemical interventions for extending shelf life of minimally processed bitter gourd (Momordica charantia L.)

“…The significant reduction in loss of physiological weight of bitter melon slices dipped in 2% CaCl2 may be due to the ability of calcium in cross linking the cell wall with middle lamella pectin which helps to maintain cell wall integrity (El-Ramady et al, 2015) [11] . These results are in accordance with the findings of Yadav and Swathi (2011) [41] who reported that the lowest physiological loss in weight was recorded by 2% CaCl2 pre-treated bitter melon slices and in jabuticaba (Garcia et al, 2019) [12] .…”

The preservative effect of bee wax and calcium chloride coating on the quality and firmness of graviolas (Annonamuricata L.)

“…In this sense, some studies show that the use of CaCl 2 as a post-harvest treatment helped to reduce weight loss through its action on the cell wall in terms of preserving firmness. 28,10,29 A similar study using beeswax (10%) associated with CaCl 2 (4%) also resulted in less mass loss and maintenance of firmness in pine cones over 12 days of storage at 10°C. 30 The increase in the SS content (Figure 2A) with the storage time may be associated with the loss of mass (Figure 1A) that concentrates the sugars in the pulp as it loses water due to perspiration or how much it ripens through the solubilization of pectic substances.…”

Unraveling rationale behind tomato (Solanum Lycopersicum L.) shelf life: Role of fruit biochemical, morpho- physiological traits in extending shelf life

“…The fruits perishability is cumulative effect of sub-standard post-harvest operations viz., improper storage, inadequate transportation and insu cient processing, preservation facilities. This resulted in fruits chemical and physical changes such as loss of weight, sugar and acid contents, respiration, transpiration, softening of pulp and microbial decay which greatly contributes to high post-harvest losses (Garcia et al 2019). Consequently, large volumes of low quality tomatoes sold at throw-away prices and interns the farmers, processors and traders fail to get expected return for their produce (Sinha 2019).…”