Storability and Quality Attributes of Pear (Pyrus communis L.) cv. Carmen Fruits at Ambient Storage Conditions as Influenced by Foliar Application of Salicylic Acid and Calcium Chloride

An investigation was carried out to examine the storage behaviour and biochemical quality of pear (Pyrus communis L.) fruits cv. Carmen raised on Quince C rootstock as affected by pre-harvest foliar application of salicylic acid and calcium chloride treatments. The treatments consisted of four levels each of salicylic acid (0, 100, 150 and 200 ppm) and Calcium chloride (0, 0.20, 0.25 and 0.30 %). The experiment was laid out in Randomized Complete Block Design in factorial arrangements with three replications. The treatments were applied as a foliar spray at 3, 6 and 9 weeks after the petal fall. Control plants were sprayed with water. After harvest, fruits were stored under ambient conditions for 7, 14 and 21 days. Postharvest physiological loss in weight (PLW), rotting percentage, total soluble solids, total sugars and reducing sugars in fruits was increased. In contrast, fruit firmness, titratable acidity and ascorbic acid content decreased with an increase over storage periods. Salicylic acid @ 200 ppm and calcium chloride @ 0.30 % resulted minimum physiological loss in weight and rotting percentage. Also, salicylic acid @ 200 ppm and calcium chloride @ 0.30 % were effective in minimizing the loss of fruit firmness, titrable acidity and ascorbic acid content. In conclusion, the salicylic acid @ 200 ppm and calcium chloride @ 0.30 % were found to be effective in improving pear cv. Carmen fruits storability by reducing physiological loss in weight and fruit rotting; and maintaining the biochemical quality.