PRE AND POST-HARVEST CALCIUM CHLORIDE TREATMENTS MAINTAIN THE OVERALL QUALITY OF SWEET CHERRIES

Cherry fruits are abundantly grown in Gilgit Baltistan province of Pakistan. To investigate the impact of Calcium chloride (CaCl2) on cherries, two experiments were carried out, in first experiment 0.5 and 1% CaCl2 solutions were sprayed on sweet cherry fruits as pre-harvest foliar within 10, 20 and 30 days of intervals. Fruit were then harvested after optimum maturity and were analyzed for cracking index. Sound fruits were packed in foam trays and stored at room temperature. In second experiment fresh cherry fruits were harvested at commercial maturity, graded and dipped in 0.5 and 1% CaCl2 solution for 5-10 minutes. The treated fruit were packed in foam trays and stored at room temperature for 20 days. Both pre and post-harvest treated fruit samples were studied for selected physico-chemical and sensory attributes within 4 days of interval. Pre-harvest application of CaCl2 had significantly reduced the cracking index and moisture loss, subsequently reducing weight loss and decay index of the fruit. Moreover, these treatments maintained Total Soluble Solids (TSS) and Vitamin-C content. Data regarding sensory characteristics revealed that CaCl2 had significantly retained the color, flavor, texture and overall acceptability of the fruits. However, expectedly texture of the fruit was more positively influenced with CaCl2 application than rest of the sensory attributes. Hence, concluded that application of 1 % CaCl2 solution as pre and post-harvest treatment had overcome the issues related to cherry fruits especially cracking index and is recommended to the cherry growers for application. Further research is needed to explore the effect of CaCl2 treatment on the physiology of cherry fruit.