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Author: search.filters.author.Kedbanglai, P.Subject: search.filters.subject.bioactive compounds

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    Item type:Publication,
    Comparison of calcium gluconate and calcium chloride immersions on physicochemical quality of green Thai peppers during cold storage
    (2024-06-01)
    Supapvanich, S.
    ;
    Kedbanglai, P.
    ;
    Techavuthiporn, C.
    The efficiency of calcium gluconate (Ca-G) immersion on postharvest quality improvement of green Thai peppers compared with CaCl<inf>2</inf> and water immersions during cold storage was investigated. The green Thai peppers were dipped in 1% Ca-G, 1% CaCl<inf>2 </inf>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 CaCl<inf>2</inf> 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 CaCl<inf>2</inf> 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 CaCl<inf>2</inf> 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 CaCl<inf>2</inf> immersion.