Effect of Calcium Chloride (CaCl2) and Carbon Dioxide (CO2) on Post Harvest Quality of Apple Fruit (Malus domestica) cv. Gala

The study investigated the effects of calcium chloride (CaCl2) and carbon dioxide (CO2) on the post-harvest quality of Gala apple fruit (Malus domestica). The apples were stored under controlled refrigerated conditions for 90 days, and eight different treatment combinations were tested: 0.5% CaCl2, 1.0% CaCl2, 900ppm CO2, 1000ppm CO2, 0.5% CaCl2 + 900ppm CO2, 0.5% CaCl2 + 1000ppm CO2, 1.0% CaCl2 + 900ppm CO2, and 1.0% CaCl2 + 1000ppm CO2. Various quantitative and quality parameters were evaluated throughout the experiment, including fruit weight loss, firmness, total soluble solids (TSS), pH, titratable acidity (TA), ascorbic acid, and sensory evaluation at 30, 60, and 90 days of post-harvest storage. The results demonstrated that fruit weight loss was significantly in the treatments with calcium and carbon dioxide compared to the control group. Furthermore, the calcium and carbon dioxide treatments led to an increase in pH and total soluble solids, and causing a decrease in firmness, titratable acidity, and ascorbic acid during the 90-day cold storage at 0 to 2°C. The findings also indicated that the calcium and carbon dioxide treatments influenced the production of ethylene to the control group. Overall, the experiment revealed that post-harvest calcium treatments prevented fruit softening and minimized weight losses. The application of 1.0% CaCl2 + 1000ppm CO2 showed superior results compared to other treatments, effectively controlling weight loss, maintaining firmness, and minimizing fruit decay. In conclusion, storing Gala apples under controlled atmosphere conditions with the application of calcium chloride and carbon dioxide successfully inhibited fungal growth, maintained firmness, minimized weight loss, and extended the shelf life compared to the control group. These findings have significant implications for the apple industry, as they provide a means to improve fruit quality and increase the shelf life of apples. Future research may build upon these results to refine treatment conditions, gain a deeper understanding of the underlying mechanisms, and explore the application of these techniques to other apple varieties and different fruits. Ultimately, these experimental findings have the potential to contribute to the development of practical strategies for enhancing the shelf life of apple fruits, ensuring better quality and reduced post-harvest losses.