This study was carried out on the e

This study was carried out on the effectiveness of calcium chloride (CaCl2
) treatments on the
post harvest quality of peach fruits during cold storage at 10o
C and 75 ± 5% RH. Different
solutions of CaCl2
such as 1% (T1
), 2% (T2
) and 3% (T3
) were prepared and the fruits were
dipped for five minutes, while (To
) was left with out calcium chloride treatment as control. The
fruits were packed in corrugated soft board cartons (24״ x 12״ x 08״ dimension) and stored at
10o
C. The physicochemical analysis such as weight loss, fruit firmness, Total Soluble Solids
(TSS), decay index and ascorbic acid content were determined at an interval of four days.
Statistical analysis showed that storage intervals and treatments have significant retention (P
< 0.05) effects on the quality parameters of the peach fruits during cold storage. A significant
decrease was observed in fruit firmness (1.9-0.6 kg) and ascorbic acid content (6.76-2.89
mg/100g), while a significant increase was observed in TSS (8.3-12.2o
brix), decay index (0-
43.83%) and % weight loss (0-11.92) during cold storage. Results showed that one and two
percent calcium chloride treated fruits have little improvement while fruits treated with 3%
calcium chloride were found to be most acceptable as per physicochemical analyses.

ผลลัพธ์ (อังกฤษ) 2:

This Study was carried out on the effectiveness of calcium chloride (CaCl2
) treatments on the
quality of Post Harvest Peach Fruits during cold Storage at 10o
C and 75 ± 5% RH. Different
Solutions of CaCl2
such as 1% (T1
), 2% (T2
) and 3% (T3
) were prepared and the Fruits were
dipped for Five minutes, while (To
) was left out with calcium chloride as Treatment Control. The
Soft Fruits were packed in corrugated board cartons (24 "x 12" x 08 "Dimension) and stored at
10o
C. The physicochemical Analysis such as weight Loss, Fruit Firmness, Total Soluble Solids
(TSS), Decay index and ascorbic acid content were determined at an interval of Four days.
Statistical Analysis Showed that Storage intervals and treatments have significant retention (P
<0:05) effects. on the quality parameters of the peach fruits during cold storage. A significant
decrease was observed in Fruit Firmness (from 1.9 to .6 kg) and ascorbic acid content (from 6.76 to 2.89
mg / 100g), while a significant increase was observed in TSS (8.3-12.2o
Brix), Decay index (0
43.83%. ) and% weight loss (0-11.92) during cold storage. Showed results that one and Two
percent calcium chloride treated Fruits have Little Improvement Fruits treated with 3% while
calcium chloride were Found to be acceptable as per physicochemical Most analyzes.

ผลลัพธ์ (อังกฤษ) 3:

This study was carried out on the effectiveness of calcium chloride (CaCl2
) treatments on the
post harvest quality of. Peach Fruits during cold storage at 10o
C and 75 edge 5% RH. Different
solutions of CaCl2
such as 1% (T1
), 2% (T2
) and 3% (T3
). Were prepared and the fruits were
dipped for, five minutes while (To
) was left with out calcium chloride treatment as, control. The
.Fruits were packed in corrugated soft board cartons (24 ״ x 12 ״ x 08 ״ dimension) and stored at

C 10o. The physicochemical. Analysis such as weight, firmness loss fruit, Soluble Total Solids
(TSS), decay index and ascorbic acid content were determined. At an interval of four days.
Statistical analysis showed that storage intervals and treatments have significant retention. (P
< 0.05) effects on the quality parameters of the peach fruits during cold storage. A significant
decrease was observed in fruit. Firmness (1.9-0.6 kg) and ascorbic acid content (6.76-2.89
mg / 100g), while a significant increase was observed in TSS (8.3-12.2o
Brix),. Decay index (0 -
43.83%) and% weight loss (0-11.92) during cold storage. Results showed that one and two
.Percent calcium chloride treated fruits have little improvement while fruits treated with 3%
calcium chloride were found. To be most acceptable as per physicochemical analyses.