Comparison of calcium gluconate and calcium chloride immersions on physicochemical quality of green Thai peppers during cold storage

Abstract

The efficiency of calcium gluconate (Ca-G) immersion on postharvest quality improvement of green Thai peppers compared with CaCl2 and water immersions during cold storage was investigated. The green Thai peppers were dipped in 1% Ca-G, 1% CaCl2 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 CaCl2 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 CaCl2 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 CaCl2 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 CaCl2 immersion.