Abstract
The influence of calcium chloride treatment on storability of three apple cultivars (Royal Gala, Mondial Gala and Golden
Delicious) harvested at commercial maturity stage, from the orchards at Matta, Swat was examined. The fruits were treated
with 0 and 9% CaCl2 solution for the period of 12 minutes and stored for 150 days at 5±1°C with 60-70% relative humidity.
After storage, apple cultivar Royal Gala had the highest ascorbic acid (12.88 mg/100g) and the least bitter pit (2.92%).
Mondial Gala had the maximum titratable acidity (0.54%). Total soluble solids (TSS), total sugar, TSS/acid ratio and bitter
pit increased while, starch, titratable acidity and ascorbic acid declined during storage. The application of CaCl2 significantly
decreased TSS (10.92%) total sugar (10.50%), TSS/acid ratio (21.69) and bitter pit (1.03 %), while a starch score (5.49),
titratable acidity (0.53%) and ascorbic acid (12.97 mg/100g) increased with CaCl2 treatment.
