Impact of Calcium Chloride Dipping and Beeswax Coating on the Sensory Quality and Shelf Life of Nectarine (Prunus persica (L.) Batsch var. Nucipersica) Fruits

Getaneh Seleshi


This study was conducted to assess the impact of calcium chloride dipping and beeswax coating on the sensory quality and shelf-life of nectarine fruits. The experiment was done under Holeta, Ethiopia condition since 2018. Nectarine fruits of variety ‘89-16N’ were harvested from Holeta Agricultural Research Center orchard and subjected to the combination of four CaCl2 levels (0, 1.5, 3.0 and 4.5%) and three levels (0, 3 and 6%) of beeswax. The experiment was arranged in a completely randomized design with factorial arrangement in three replications. All the treatments were stored at ambient condition. The data were collected every five days interval. The results revealed that CaCl2 dipping and beeswax coating had positively influenced the sensory quality and shelf-life of nectarine fruits. The best results were consistently obtained from the combination of 4.5% CaCl2 and 3.0% beeswax for most of the sensory quality attributes and storage periods. Therefore, CaCl2 dipping and beeswax coating particularly, 4.5% CaCl2+3% beeswax, could be considered for maintaining the sensory quality and extending the shelf-life of nectarine fruits.

Keywords: Beeswax, CaCl2, coating, nectarine, sensory, shelf-life

DOI: 10.7176/FSQM/103-04

Publication date: December 31st 2020

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