Abstract
To enhance the storage life of pear cv. ‘Punjab Beauty ’, fruits were dipped in aqueous solution of calcium chloride (1.5 and 2.5%) for 5 min., packed in corrugated fibre board (CFB) boxes or shrinkfilm trays and stored at 0–1°C with 90–95% RH for 67 days. Untreated fruits were dipped in fresh water only and kept in CFB boxes. The weight loss was appreciably reduced in CaCl2 treated + shrink wrapped fruits. CaCl2 treatment @ 1.5% and shrink film tray packaging proved effective in maintaining the firmness and acid content of fruits. Maximum sensory quality of fruits was recorded after 45 days in fruits treated with CaCl2 @ 2.5% + CFB packing. Soluble solids content in fruit juice was highest after 60 day of storage in all the treatments. Combination of shrink film tray packaging + CaCl2 @ 1.5% treatment was effective in minimizing the physiological loss in weight of fruits and maintaining the fruit quality for 60 days under storage.
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