Published
2019-07-04
Issue
Section
Articles
How to Cite
Effect of Calcium Chloride Dipping and Beeswax Coating on the Shelf Life and Quality of Nectarine (Prunus persica (L.) Batsch var. nucipersica) Fruits
Getaneh Seleshi
Department of Temperate and Indigenous Fruits Research, Holeta Agricultural Research Center, Holeta, Ethiopia.
https://orcid.org/0000-0002-3254-0533
Kebede Woldetsadik
College of Agriculture and Environmental Sciences, School of Plant Sciences, Haramaya University, Dire Dawa, Ethiopia.
Mulualem Azene
College of Agriculture and Veterinary Science, Department of Horticulture, Ambo University, Ambo, Ethiopia.
DOI: https://doi.org/10.20448/journal.512.2019.61.71.78
Keywords: Ambient condition, Beeswax coating, Calcium chloride, Nectarine, Physico-chemical, Quality, Shelf life.
Abstract
This research was conducted to evaluate the effect of CaCl2 dipping and beeswax (BW) coating on the shelf life and quality of nectarine fruits. The experiment was conducted under Holeta condition during the off-season of 2018. Fruits of ‘89-16N’ nectarine variety were harvested from HARC orchard. The treatment consisted of a combination of four levels of CaCl2 (0%, 1.5%, 3.0% and 4.5%) and three levels of BW application (0%, 3% and 6%). The experiment was arranged in completely randomized design with factorial arrangement in three replications. Nectarine fruits were stored at ambient condition after being treated with the different treatment combinations of BW and CaCl2. Various physico-chemical parameters were assessed. The result revealed that the PLW of nectarine fruits was significantly reduced. The TSS and pH values as well as TA and AA contents were better maintained in CaCl2 dipping with BW coatings compared with the control. The highest percentage of marketable fruits with the lowest decay percentage were also retained by CaCl2 dipping and BW coatings. Overall, the best result was consistently obtained at 3.0% BW with 4.5% CaCl2 treated fruits for most of the parameters assessed. Hence, CaCl2 dipping and BW coatings, particularly 3% BW with 4.5% CaCl2 treatment, could be considered for extending the shelf life and better quality of nectarine fruits.