Effect of calcium chloride on physical properties and shelf life of grapes (Vitis Vinifera)

Abstract

The current study evaluated at how calcium chloride and storage conditions affect grape postharvest quality. The study was conducted using a Completely Randomized Design (CRD) with nine treatments and three replications. All treatments were evaluated in terms of grape physical and shelf-life qualities. The study found that 2% CaCl2 in a cool bot held at 85±5% RH and 8±1 °C temperature greatly affects grape shelf-life. On the 24th day of storage, the least physiological weight loss (3.34%), fruit length (17.34 mm), fruit diameter (16.62), and firmness (0.70 kg/cm2) were seen in 2% CaCl2 in a cool bot, which indicated a significant difference, followed by 4% CaCl2. Grapes stored at ambient conditions, treated or untreated, were only barely affected by all treatments, leading in gradual deterioration and weight loss, followed by zero energy. Thus, the study\\\\\\\\\\\\\\\'s findings indicated that 2% CaCl2 might be an edible salt for minimizing grape postharvest losses in a cool bot.