Division of Post Harvest Technology, S.K. University of Agricultural Sciences and Technology, Shalimar, Srinagar (J&K)
Pear fruit was subjected to various post-harvest treatments with an objective of extending its storage life. Calcium chloride treatment was found to retain the fruit firmness. Packing the fruit in HDPE bags after calcium chloride treatment gave an additive effect in retaining the fruit firmness, registering a minimum loss of 25.8 percent. Minimum loss in acidity during storage was observed in fruits packed in HDPE bags. Physiological loss in weight was reduced to 3 percent by packing the fruit in HDPE bags but it increased the rotting percentage. Calcium chloride treatment reduced the rotting to 2 percent. Treatment of the fruit with hot water at 50°C for 5 minutes produced some phytotoxic effects.
