EFFECT OF CALCIUM CHLORIDE SOLUTION ON PHYSIOLOGICAL CHANGES OF 'SUN LADY' CANTALOUPE DURING STORAGE
Sun Lady cantaloupe rapidly ripens after approaching physiological maturity. An attempt of prolonging postharvest life of the cantaloupe was handled using calcium application. Fruit were applied with 5 different concentrations of CaCl2 at 0, 2, 4, 6 and 8% (w/v) using a partial vacuum infiltration at 460 mm Hg for 5 min and then stored at 20°C with 80 ±5% RH. Infiltrated fruit with 8% CaCl2 contained high calcium contents in epidermis and hypodermal mesocarp while water soluble pectin of peel and pulp increased slowly showing firm texture. CaCl2 treatments reduced weight loss and respiration rate and maintained peel colour change, but there was no effect with the pulp. The shelf life of CaCl2-treated cantaloupe was prolonged up to 20 days while non-treated fruit had only 15 days. However fruit treated with 6 and 8% CaCl2 were rejected in sensory test due to bitter taste whereas 4% CaCl2 treated fruit were mostly satisfied.
Sa-ngunanwongwichit, P., Wongs-Aree, C. and Kanlayanarat, S. (2007). EFFECT OF CALCIUM CHLORIDE SOLUTION ON PHYSIOLOGICAL CHANGES OF 'SUN LADY' CANTALOUPE DURING STORAGE. Acta Hortic. 731, 467-470
Cucumis melo, partial vacuum infiltration, water soluble pectin, spatial location, fruit quality