Sarhad J. Agric. Vol.19, No.

4, 2003

EFFECT OF CALCIUM CLORIDE ON THE SHELF LIFE

EXTENSION OF PERSIMMON

Asima Bibi∗, Noor Badshah* and Masood Jan∗∗

ABSTRACT
Calcium chloride (CaCl2) with five levels i.e. 0, 1, 2, 3 and 4% was applied as dip and spray techniques and
observed the effect on weight loss, acidity, Vit.C, TSS, colour, texture and flavour. The parameters under this study were
determined before and after the application of CaCl2. Fruit quality was assessed after two-week storage. It was observed
that CaCl2 maintained fruit quality by slowing down the metabolic processes. The results show minimum significant
decrease in weight loss (9.99%), acidity 36.67%), Vitamin C (38.91) and minimum significant increase in TSS (40.43%)
in samples treated with 4% CaCl2. Organoleptic assessment of treated persimmon also indicated significant results.
Different concentration levels of CaCl2 showed significant differences at the mean values of observations of all
parameters. Application techniques did not show any significant difference.

INTRODUCTION
The persimmon (Diospyros kaki) belongs
to the genus Diospyrose and is a member of
family Ebenaceae. Persimmon is a native of
oriental Asia, most probably China. However
most propagation, selection and development of
the fruit have occurred in Japan where it is
regarded as the national fruit and is called kaki
(Itoo, 1971).
In Pakistan persimmon plantation on
commercial scale has been undertaken in NWFP
recently. The fruit has gained much popularity in
Peshawar and Malakand divisions. The cultivated
area of the persimmon in NWFP is one thousand
hectares and the production from the area is ten
thousand tons. The area and productions under
persimmon are constantly increasing (Agric.
Statistics of NWFP 1999-2000).
Persimmon is a highly perishable fruit
due to its high rate of metabolic activities. High
rate of respiration causes faster weight loss. It
spoils rapidly at high temperature. There is a great
need to extend the shelf life of persimmon.
Recently research work has been done on different
crops that proved that CaCl2 extended the shelf
life, but no such research work is available on
persimmon. However studies have been carried
out on apple, tomato and citrus, which have
proved that fruits treated with CaCl2 decrease the
processes of respiration and evaporation to some
extent. Calcium chloride may be applied by
______________________________________________________________________________
∗
Department of Horticulture, NWFP Agricultural University, Peshawar – Pakistan.
∗∗
Directorate of Agricultural Research, NWFP Agricultural University, Peshawar – Pakistan.
spraying as well as dip techniques. The use of
plastic bags may be an addition to CaCl2 in
reducing transpiration and do not seem to have
deleterious effect on internal quality of the
produce. However, the permeability of
polyethylene bags to water vapour and oxygen is
related to respiration activity and both depend
upon temperature and humidity of storage
environment (Tarutani and Manaba, 1960).
High levels of calcium in plant tissues
delays ethylene evolution, postpone ripening and
senescence, improve fruit quality and increase
fruit resistance to diseases (Carl and William,
1984). Many post-harvest physiological disorders
are reduced by increasing the calcium level in fruit
tissues (Masson, 1974). Bitter pit and softening in
apple, blossom end rot in tomato, tip burn in
lettuce, and hollow heart in potato and pear are
related to low calcium content in the fruit tissues.
Increasing calcium by preharvest or post-harvest
applications, may decrease the occurrence of these
disorders (Lougheed et al. 1979).
In persimmon, calcium chloride spray
applications helped to retain fruit firmness,
increase vitamin C content, decrease respiration
and ethylene level and decrease storage
breakdown and rot. Removal of astringency
(tannin) is also an effect of CaCl2 (Gazn and Livy,
1963). In the present study the CaCl2 was applied
to observe its effect on shelf life.
Asima Bibi, et al. Effect of Calcium Chloride on the shelf life of persimmon……
MATERIALS AND METHODS
This experiment was conducted in the
Department of Horticulture, NWFP Agricultural
University, Peshawar during the year 2001-2002.
The experiment was given a split plot design with
two main-treatments (CaCl2 application
techniques) and five sub-treatments. These
application techniques were:
i. Dip Technique
ii. Spray technique
While the sub-treatments were:
i. Control i.e., no Ca Cl2 application.
ii. Ca Cl2 application at 1 %
iii. Ca Cl2 application at 2%
iv. Ca Cl2 application at 3%
v. Ca Cl2 application at 4 %
Persimmon fruits cv. Japanese seedless
were obtained from Malakandher Fruit Farm in
the month of November, 2001 at physiological
maturity. Persimmon fruits were carefully
transported to the horticultural Laboratory in
wooden boxes. The injured and bruised fruits
were discarded. The fruits were washed in running
tap water and then dried. Initial vitamin C, total
soluble solids, acidity and weight were
determined. The following two techniques were
applied for calcium chloride application;
Dip Technique
The whole persimmon lot was divided
into 20 equal lots of about 1 kg weight. The
calcium chloride solution having concentration of
1%, 2%, 3% and 4% were prepared. One was kept
untreated as standard to check the effects of
calcium chloride. One treatment from each set
was dipped in separate solution of different
concentration (1,2,3 and 4 %) for at least 2
minutes and then air-dried. After drying fruits of
each treatment were packed into perforated
polyethylene bags.
Spraying Technique
Persimmon were divided into 20 equal
lots of about 1 kg, from which one treatment was
kept untreated as control and the rest four were
sprayed by using hand spray pump with the
solution of 1%, 2%, 3% and 4% CaCl2
respectively. After air-drying, the fruits were
484
packed into perforated polyethylene bags and the
fruits were stored for at least 2 weeks at room
temperature. Temperature and humidity were
recorded regularly that remained between 17-25
o
C and 36-42 % respectively. The data were
recorded on the following parameters.
Weight Loss
Weight loss was determined regularly on
alternate day by using electronic balance. The
differences were calculated and expressed in
percentage by using the formula :
Weight loss = Initial reading - final reading x 100
Initial reading
Total Soluble Solids (TSS)
Total soluble solids of the fruits of all
replications were determined with the help of brix
refractometer before and after the storage period.
A drop of filtered solution was placed on the clean
slab of brix refractometer and the reading was
recorded. The percent increase in TSS was then
calculated by using the formula :
% increase in TSS = Final reading - Initial reading x 100
Initial reading
Vitamin C (Ascorbic Acid)
Ascorbic acid of fresh and treated fruits
was determined by dye method as prescribed in
AOAC (1980).
Acidity
Total acidity was determined by standard
method of AOAC (1980).
Organoleptic Evaluation
Samples of the persimmon were
evaluated organoleptically for color texture and
flavour. Samples were presented to the pannale of
trained judges to compare them and assign them
score between 1 and 9. Where 9 is represented as
extremely liked and 1 is represented extremely
disliked. The following score card questionnaire
was provided to each judge to award the scores to
each sample according to her/his preference.
Sample of Questionnaire for Hedonic Scale
Name _____ Date ____ Sample #___
Sarhad J. Agric. Vol.19, No.4, 2003 485

Taste these samples and check how much you like or dislike each one
S. No. Color Flavor Texture Value
1 Like extremely Like extremely Like extremely 9
2 Like very much Like very much Like very much 8
3 Like moderately Like moderately Like moderately 7
4 Like slightly Like slightly Like slightly 6
5 Neither like nor dislike Neighter like nor dislike Neighter like nor dislike 5
6 Dislike slightly Dislike slightly Dislike slightly 4
7 Dislike moderately Dislike moderately Dislike moderately 3
8 Dislike very very much Dislike very much Dislike very much 2
9 Dislike extremely Dislike extremely Dislike extremely 1

Statistical Analysis III). Techniques of treatment i.e. dip and spray

There were four replications and five had no significance. Calcium chloride application
treatments and split plot design was used for this to persimmon fruits reduced percent loss in
experiment. Average data regarding various ascorbic acid content. Ascorbic acid is an
physicochemical characteristics of persimmon important constituent of fruits and its decrease
were analyzed by analysis of variance with LSD reveals a high rate of metabolism. Therefore
test between treatments and calcium calcium chloride application significantly reduces
concentrations. its loss.

RESULTS AND DISCUSSION Total Soluble Solids (TSS)

Weight Loss
According to the mean value, given in
Table I, maximum percent increase in weight loss
was observed in untreated sample (control), which
was 18.60%. The minimum increase (9.99) was
recorded in samples treated with 4% CaCl2.
Application techniques did not show any
significant difference however spraying of CaCl2
exhibited more weight loss than dip technique.
The mean values in Table IV show
subsequent decrease in TSS with increasing doses
of calcium chloride (CaCl2). Maximum increase in
TSS was recorded in untreated samples of
persimmon which was 81.62% while minimum
increase in TSS was observed in samples treated
with 4% CaCl2 (40.43%) followed by 3%, 2% and
1% CaCl2 concentration which was 52.01, 60.29
and 70.91%, respectively.

Acidity Method of application i.e dip and spray

As given in Table II, maximum percent decrease techniques had no significance related to decrease
in acidity values was recorded in the sample that in TSS. However dip technique showed better
were not treated with CaCl2 (68.01%). While the results in decreasing the metabolic changes, which
minimum percent decrease in total acidity was induced quality maintenance (shelf-life).
recorded in sample treated with 4% calcium
chloride. Greater decrease in acidity is an Table I Effect of CaCl2 concentration on
indication of more biochemical process going on percent weight loss in persimmon
in the fruits under control. It shows that more CaCl2 Technique of application
concentration Dipping Spraying Mean
loss in acidity means more changes in fruit
0% 18.74 18.46 18.60 A
contents. Calcium chloride reduced the loss of 1% 13.97 14.04 14.00 B
acids to some extent. Methods of applications 2% 13.26 13.27 13.27 B
had no significant effect. 3% 12.60 12.08 12.34
BC
Vitamin-C 4% 10.57 9.42 9.99 C
Maximum percent decrease in vitamin-C Mean 11.83 13.45
(57.99%) was noticed in persimmon which were LSD value at 1% for treatment = 3.525
Means not followed by the same letters are significantly
not treated with CaCl2, while minimum percent
different at 1% level of probability.
decrease (38.91%) was noticed in persimmons
that were treated with 4% calcium chloride (Table
Asima Bibi, et al. Effect of Calcium Chloride on the shelf life of persimmon…… 486

Table II Effect of CaCl2 concentration on Table V Effect of CaCl2 concentration on colour

percent decrease in titratable acidity in of persimmon
persimmon CaCl2 Technique of application
CaCl2 Technique of application concentration Dipping Spraying Mean
concentration Dipping Spraying Mean 0% 2.97 3.17 3.07 A
0% 64.46 73.35 68.01 A 1% 3.52 4.35 4.14 A
1% 62.68 60.33 57.92 AB 2% 4.87 5.67 5.27 B
2% 55.52 59.97 62.21 AB 3% 6.60 6.97 6.78 BC
3% 54.52 50.88 52.65 B 4% 8.17 8.00 8.08 C
4% 33.18 40.17 36.67 C Mean 5.31 5.63
Mean 54.05 56.93 LSD value at 1% for treatment = 0.9042
LSD value at 1% for treatment = 19.23 Means not followed by the same letters are significantly
Means not followed by the same letters are significantly different at 1% level of probability.
different at 1% level of probability.
Table VI Effect of CaCl2 concentration on
Table III Effect of CaCl2 concentration on
texture in persimmon
percent decrease in vitamin-C content in
CaCl2 Technique of application
persimmon
concentration Dipping Spraying Mean
CaCl2 Technique of application
0% 3.02 3.10 3.06 A
concentration Dipping Spraying Mean
1% 4.22 4.22 4.22 B
0% 57.18 58.11 57.99 A 2% 5.47 5.52 5.50 C
1% 56.02 55.75 55.88 A 3% 7.02 7.07 7.05 D
2% 51.25 51.30 51.28 AB 4% 8.25 8.25 8.25 E
3% 37.92 46.45 42.19 BC
Mean 5.60 5.63
4% 36.65 41.15 38.91 C
LSD value at 1% for treatment = 0.8711
Mean 47.78 50.55
Means not followed by the same letters are
LSD value at 1% for treatment = 8.29
significantly different at 1% level of probability.
Means not followed by the same letters are significantly
different at 1% level of probability.
Table VII Effect of CaCl2 concentration on
Table IV Effect of CaCl2 concentration on the flavour of persimmon
percent increase in total soluble solids CaCl2 Technique of application Mean
(TSS) in persimmon concentration Dipping Spraying
CaCl2 Technique of application 0% 3.17 3.10 3.13 A
concentration Dipping Spraying Mean 1% 5.00 4.72 4.86 B
0% 79.95 83.28 81.62 A 2% 6.47 6.10 6.28 C
1% 68.53 73.28 70.91 B 3% 7.32 6.77 7.05 D
2% 58.64 61.94 60.29 C 4% 8.32 8.05 8.18 E
3% 53.14 50.88 52.01 D Mean 6.06 5.75
4% 40.99 39.86 40.43 E LSD value at 1% for treatment = 0.9648
Mean 60.25 61.85 Means not followed by the same letters are significantly
LSD value at 1% for treatment = 9.96 different at 1% level of probability.
Means not followed by the same letters are significantly
different at 1% level of probability.

Table VIII Effect of CaCl2 concentration and application techniques on various parameters in persimmon
CaCl2 Concentration Application techniques Application Techniques
Parameters LSD values - 1% 0% 1% 2% 3% 4% Dip Spraying
Weight Loss 3.525 18.60A 14.00B 13.27B 12.34BC 9.99C 11.83 13.45
Acidity decrease 19.23 68.01A 57.92AB 16.21AB 52.65B 36.67C 54.03 56.93
Vit-C decrease 8.29 57.99A 55.88A 51.28AB 42.19BC 38.91C 47.78 50.55
TSS increase 9.96 81.62A 70.91B 60.29C 52.01D 40.43E 60.25 61.85
Colour 0.904 3.07A 4.14A 5.27B 6.78BC 8.08C 5.31 5.63
Texture 0.871 3.06 A 4.22B 5.50C 7.05D 8.25 E 5.60 5.63
Flavour 0.965 3.13A 4.86B 6.28C 7.05D 8.18E 6.06 5.75
Sarhad J. Agric. Vol.19, No.4, 2003
Organoleptic Evaluation
Colour
The data recorded on colour are presented
in Table V. The mean score showed that
controlled treatment has the lowest score (3.07%),
while the samples treated with 4% CaCl2 showed
the highest score (8.08%). Calcium chloride
addition or retention by the fruit maintained
orange colour liked by the consumers. Fruits with
addition of Ca had a decrease colour value.
Application methods had no significant effect.
Texture
According to the mean value in Table VI,
maximum disliking by the referees was recorded
for the non-treated controlled samples (3.06%)
while the samples treated with 4% calcium
chloride were most liked by the referees for the
texture of persimmon (8.25%), which confirms
the findings of Sozzi and Zerbini (1977) who
found that CaCl2 spray positively affects the
firmness of persimmon. Application techniques
did not have any significant effect. Higher
concentrations of CaCl2 maintained texture and
reduced softness. Texture is an important factor
for the fruit quality and calcium pectate, which is
a part of cell wall, requires more calcium for
firmness.
Flavour
The mean value of flavour score recorded
by the members of panel after two weeks of
storage showed significant difference among the
treatments. Flavour of fruits is a vital part of
attraction. The controlled treatments has the
lowest score that was 3.13%, while the samples
treated with 4% CaCl2 has the highest score that
was 8.18 as given in Table VII.
487
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