Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
Research Article
Addition of Calcium Chloride as a Preservative Agent to Store Apple (Pyrus domestica L.)
Author(s): Yasar Aziz, Shagufta and Mukhtiar Ali*
This experiment was conducted at food science laboratory technology, The University of Agriculture
Peshawar Khyber Pakhtunkhwa, during 2018 to evaluate the "effect of Calcium Chloride (CaCI2) on the
quality of apple (Pyrus domestica L.) during storage" The experiment was performed by two factorial
Complete Randomize Design (CRD) i.e., dipping time in calcium chloride solution (3, 6 and 9 minutes)
and storage intervals (0, 5, 10, 15 and 20 days). The quality characteristics of apple fruit were
significantly influenced by dipping time during storage. The obtained results concluded that different
time dipping in calcium chloride solution retained the physiochemical properties of apple fruit during
storage period. The minimum increase in pH (4.86), total soluble solid (12.98 obrix) were recorded in
T3, minimum decre.. View More»
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