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Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life

Irfan, P. K. and Vanjakshi, V. and Prakash, M. N. Keshava and Ravi, R. and Kudachikar, V. B. (2013) Calcium chloride extends the keeping quality of fig fruit (Ficus carica L.) during storage and shelf-life. Postharvest Biology and Technology, 82. 70 - 75.

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Abstract

The effects of postharvest application of fruit hardening chemical agents on fig (Ficus carica L. cv. Poona) fruit were compared with untreated figs during storage. The impact of calcium chloride (4%) was notable in terms of retention of fruit color, texture and increased accumulation of ascorbic acid, compared to untreated control figs. Pretreatment with calcium chloride (4%) was found to be most effective in checking the growth of both mesophilic aerobic bacteria and yeast and molds at low temperature (1 ± 0.5 ◦C; 95–98% RH) storage and it further delayed ripening and senescence of figs and was beneficial in prolonging the postharvest life twofold. Treated figs without microbial spoilage could be used for short term storage, transportation, distribution and marketing for long distance domestic markets in India.

Item Type: Article
Uncontrolled Keywords: Fig (Ficus carica L.) Fruit hardening chemical agents Fruit texture Microbiological quality Shelf-life Low temperature
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Microbiology
Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2016 12:24
Last Modified: 28 Sep 2018 10:36
URI: http://ir.cftri.com/id/eprint/11173

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