Postharvest calcium chloride application and moisture barrier influence on peach fruit quality

Abstract

Peaches (Prunus persica) were evaluated for storability after dipping in a 2% calcium chloride (CaCl2) solution at 20°C for 30 min and storing them at 4°C for 2 weeks in boxes uncovered or covered with polyethylene bags. Generally, there were significant improvements in storability resulting from the CaCl2 and the polyethylene barrier. The CaCl 2 treatment improved firmness, largely maintained the soluble solids content, and increased the ratio of soluble solids-to-titratable acid ratio. Polyethylene bags minimized weight loss, and two out of three times, bagged fruit had lower acids after storage than did the control.