The Effect of Applying Calcium Chloride on Some Physicochemical Characteristics of Ziziphus (ZiziphusMauritinaLam, CV.  Seb') Fruit

Through obtaining the information necessary for fruit storage, high quality fruits can be offered to the domestic market for a longer time period. This study was carried out following a completely randomized design (CRD) with three replications (20 fruits for each) and several observations. Research treatments included: various concentrations of calcium chloride (0, 250, & 500 ppm) and storage conditions (cold storage 4±2 C & warehouse conventional 15±2 C). After the harvest and washing processes, the fruits were subjected to treatments for two minutes and the treated fruits were kept in conventional and cold storage for 20 days. The percentage of fruit weight loss, firmness, astringency, and calcium was analyzed. The results indicated that the highest degree of firmness and calcium and the lowest percentages of weight loss and astringency belonged to the fruits which were immersed in calcium chloride at a concentration of 500 ppm and were kept in cold storage.