IMPACT OF CALCIUM CHLORIDE SOLUTION APPLICATION DURING POST-HARVEST TREATMENT OF APPLE FRUITS ON MAINTENANCE OF QUALITY DURING STORAGE

FEQJJA

Abstract

In recent decades, considerable attention has been paid to methods of increasing the shelf life of fruits, improving their commercial and organoleptic qualities. A notable approach involves the application of calcium chloride solutions, which have been shown to assist in the preservation of calcium content within fruits, to mitigate disease, and to enhance their fundamental chemical composition. The objective of this study is to evaluate the impact of post-harvest treatment of apple fruits with a calcium chloride solution on their quality characteristics during storage in a refrigerator. In accordance with the stated objective, the following task was formulated: to evaluate the effect of treatment with a solution of calcium chloride on the physico-chemical composition, organoleptic qualities and preservation of fruits after storage. The research was conducted in 2023-2024 in the laboratory of industrial technologies of the FSBSI «Federal Altai Scientific Center of Agrobiotehnology». The fruits of the apple tree of the autumn ripening period of the Altayskoye zimneye, Chupinskoye and Yubileynoye Kalininoy varieties were harvested at the variety study sites and stored at a temperature of 2 ± 1 °C in a normal atmosphere for 120 days. Upon retrieval of the fruits from storage, a meticulous process was initiated. This entailed a rigorous weighing procedure, followed by a comprehensive evaluation to ascertain the presence of any defective goods. A subsequent tasting test was conducted, along with a thorough physico-chemical analysis. The findings revealed that the post-harvest treatment of apple fruits by immersion in a calcium chloride solution increased their hardness and reduced the natural weight loss. Furthermore, biochemical analysis revealed that calcium chloride treatment contributes to the preservation of organic acids and slows down the processes of active ripening, accompanied by an increase in soluble solids and sugars in certain varieties. In particular, the varieties Chupinskoe and Yubileynoye Kalininoy demonstrated a notable preservation of organic acids following treatment with calcium chloride, accompanied by a reduction in soluble solids, sugars, and the sugar-acid index. Following a 120-day storage period, the Altayskoye zimneye variety exhibited an increase in soluble solids and sugars, accompanied by a decrease in organic acids. During the sensory evaluation, it was observed that the fruits treated with a 4 % calcium chloride solution exhibited a harmonious taste profile. The findings of this study indicate that a 4 % calcium chloride solution is the most effective for processing the fruits of the studied apple varieties.