Influence of postharvest calcium salts application on organoleptic properties and antioxidant activity of apricot fruit

Abstract

Apricot (Prunus armeniaca L.) fruit is a rich source of antioxidants that help fight free radicals in human body. However, over ripening and susceptibility to mechanical injury and postharvest disorders limit their shelf life. Therefore, the effect of different calcium salts solution dipping was evaluated on the qualitative and biochemical characteristics of fresh apricot fruit cv. ʻShahroudi’. Treatments included control (distilled water) and solutions of calcium chloride (CaCl2), calcium nitrate (Ca(NO₃)2), and calcium sulfate (CaSO₄) at a concentration of 1 and 2%. Fruits were dipped in water or calcium salts solution for two min, air-dried, and then stored at 2±1°C for three weeks. The results showed that CaCl2 and (Ca(NO₃)2) treatments maintained the value of total soluble solids (TSS) and titratable acidity (TA) in apricot fruit. Also, total antioxidant activity increased about 30 percent compared to the control. Interestingly, CaCl2 1% and 2%, (Ca(NO₃)2) 2%, and CaSO₄ 2% application preserved the fruit quality until the end of the storage period as no signs of decay were observed, while in control samples, fruit decay was about 60%. Besides, organoleptic assessment showed that calcium nitrate and calcium chloride maintained the taste, texture and appearance of apricot fruit and preserved the nutritional value of fruit during cold storage. Overall, the best result was obtained from CaCl2 and Ca(NO₃)₂ treatments. In conclusion, 2% CaCl2 and 2% Ca(NO₃)₂ dipping may be applied as a postharvest treatment to improve the storage life of apricot fruit cv. ʻShahroudi'.