Section of Horticulture, Regional Research Station and Faculty of Agriculture, S. K. University of Agricultural Sciences & Technology of Kashmir, Wadura, Sopore-193 201, (J&K), E-mail: jamie700@rediffmail.com.
Dipping of unripe pear cv. ‘Bartlett’ fruits in 8 or 12% calcium chloride solution and subsequent storage at ambient temperature delayed fruit coloration and improved fruit firmness, organoleptic rating, TSS, sugar content and peel/flesh Ca content. However, physiological weight loss, acidity and fruit spoilage were reduced. The fruit dip in 8 or 12% CaCl2 proved most appropriate post-harvest treatment for enhancing the keeping quality of pear.
Calcium chloride, harvest date, pear, physico-chemical characteristics, post-harvest treatment
