Home > VII International Conference Postharvest Unlimited > Comparison of calcium gluconate and calcium chloride immersions on physicochemical quality of green Thai peppers during cold storage

Articles

Comparison of calcium gluconate and calcium chloride immersions on physicochemical quality of green Thai peppers during cold storage

Article number

1396_80

Pages

601 – 608

Language

English

Abstract

The efficiency of calcium gluconate (Ca-G) immersion on postharvest quality improvement of green Thai peppers compared with CaCl₂ and water immersions during cold storage was investigated.
The green Thai peppers were dipped in 1% Ca-G, 1% CaCl₂ and water (control) for 15 min and then stored at 13°C and 85% RH. Ca-G immersion could better maintain the visual appearance than CaCl₂ and water immersions, consequently.
The increased weight loss was delayed by both calcium immersions.
Ca-G immersion maintained the fruit greenness and chlorophyll content better than CaCl₂ and water immersions, consequently.
Both calcium immersions enhanced antioxidant activity and bioactive compounds (total phenols and ascorbic acid) content more than control treatment.
Interestingly, the antioxidant activity and bioactive compounds content of Ca-G treated fruits were higher than those of CaCl₂ treated fruits.
In conclusion, 1% Ca-G immersion is a potential alternative calcium treatment that maintains postharvest quality and enhances the nutritional values of the green Thai pepper when compared to CaCl₂ immersion.

Publication

VII International Conference Postharvest Unlimited

Authors

S. Supapvanich, P. Kedbanglai, C. Techavuthiporn

Keywords

calcium, Capsicum frutescens, fresh-liked quality, bioactive compounds

Full text

https://doi.org/10.17660/ActaHortic.2024.1396.80

Groups involved

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