Enhancement of storage life and quality maintenance of plum fruits

The present study was conducted to evaluate the effect of pre-harvest application of calcium chloride at 0.0, 1.0, 1.5, 2.0% concentrations on various physico-chemical parameters and enzymatic activities in plum fruits cv. Satluj Purple at various storage intervals (0, 7, 14, 21, 28 and 35 days) under low temperature conditions. Two sprays of CaCl2 @ 1.0% were most effective in maintaining the post-harvest quality attributes and efficiently reduced the physiological loss in weight (PLW), spoilage, pectin methyl esterase (PME) & cellulase activities and significantly delayed colour development & suppressed anthocyanin formation in plum fruits up to 28 days of cold storage. At the end of storage, two sprays of CaCl2 (1.0%) recorded higher fruit firmness (54%), sensory quality (24%), higher total soluble solids (5.70%), titratable acidity (41%), total sugars (7.14%) and total phenols (13%) as compared to control.